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