Turkey-Curtido Sandwiches

Turkey-Curtido Sandwiches
  • 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


  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.
  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.
  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.

05/13/2018
Turkey-Curtido Sandwiches, recipe PT15M PT1H 5 455 calories

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