turkey-curtido sandwiches

Ingredients

• Servings: 8
• 1/2 head cabbage, finely shredded
• 2 carrots, peeled and shredded
• 1/2 onion, thinly sliced lengthwise
• 1 teaspoon crumbled dried oregano
• 1/2 cup mayonnaise, or to taste
• 8 large crusty rolls, halved and lightly toasted
• 1/2 cup mayonnaise
• 2 pounds leftover roast turkey meat, shredded
• 16 thin slices ripe tomato
• 1/2 cucumber, thinly sliced
• 8 radishes, sliced

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 35 mins


• 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.