Turkey-Curtido Sandwiches

My family makes these sandwiches with the leftovers of our Salvadorian Roast Turkey. The sandwiches are really messy, but really yummy, and totally worth the work.

INGRIDIENT

½ head cabbage, finely shredded

2 carrots, peeled and shredded

½ onion, thinly sliced lengthwise

1 teaspoon crumbled dried oregano

½ cup mayonnaise, or to taste

8 large crusty rolls, halved and lightly toasted

½ cup mayonnaise

2 pounds leftover roast turkey meat, shredded

16 thin slices ripe tomato

½ cucumber, thinly sliced

8 radishes, sliced

DIRECTION

Step: 1

Bring a large pot of lightly salted water to a boil. Turn off heat and stir in cabbage and carrots; let stand for 2 minutes then drain in a colander. Rinse well with cold water, then squeeze dry.

Step: 2

Place shredded cabbage and carrots into a large bowl along with the onion, oregano, and mayonnaise. Mix together until you have a mixture resembling coleslaw. This is the curtido.

Step: 3

To prepare sandwiches, lightly spread each roll with mayonnaise and pile with shredded turkey. Place a scoop of curtido on top of the turkey, and finish with sliced tomatoes, cucumbers, and radishes.

NUTRITION FACT

Per Serving: 592 calories; protein 40.1g; carbohydrates 39.1g; fat 30.2g; cholesterol 96.7mg; sodium 629.4mg.

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