Rating: 3.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

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Recipe Summary

cook:
5 mins
total:
35 mins
prep:
30 mins
Servings:
8
Yield:
8 sandwiches
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note

We make these sandwiches with the leftovers of my mother-in-law's Salvadorian Roast Turkey.

Nutrition Facts

592 calories; protein 40.1g; carbohydrates 39.1g; fat 30.2g; cholesterol 96.7mg; sodium 629.4mg. Full Nutrition
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