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.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 592 Calories

Ingredients

• ½ cup mayonnaise
• ½ cucumber, thinly sliced
• 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
• 2 pounds leftover roast turkey meat, shredded
• 16 thin slices ripe tomato
• 8 radishes, sliced

Recipe Instructions

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.