Turkey Sandwiches with Caramelized Onions and Charmoula Mayo

Annabelle Breakey
A messy sandwich, but it's a treat. Warm Moroccan spices mix with sweet onions to give leftover turkey a fresh spin. Try it with a glass of barely off-dry Gewürztraminer. Prep and Cook Time: 1 hour. Notes: Make the Charmoula Mayonnaise while the onions are caramelizing. You'll have more mayo than you'll need for 4 sandwiches, but the leftovers—which keep for at least a week—are great with roast chicken or beef; broiled salmon; as a dip for poached shrimp, cracked crab, and vegetables; or over poached eggs on English muffins.

Yield:

Makes 4 sandwiches

Recipe from

Recipe Time

Total: 1 Hours

Nutritional Information

Calories 540
Caloriesfromfat 48 %
Protein 26 g
Fat 29 g
Satfat 4.8 g
Carbohydrate 46 g
Fiber 6 g
Sodium 656 mg
Cholesterol 59 mg

Ingredients

1 tablespoon olive oil
2 large sweet onions, slivered lengthwise
Salt
Freshly ground black pepper
8 slices cooked turkey (white and dark meat)
4 soft sandwich rolls, split
4 butter lettuce leaves, rinsed and dried

Preparation

1. Pour olive oil into a large frying pan over medium-high heat. When hot, add onions and cook, stirring often, 5 minutes. Reduce heat to medium-low and cook, stirring occasionally, until onions are golden brown, about 45 minutes total. Season to taste with salt and pepper.

2. Layer turkey on sandwich roll bottoms and mound with caramelized onions. Drizzle generously with Charmoula Mayonnaise, then add lettuce leaves and roll tops.

Note: Nutritional analysis is per sandwich.

Note:

November 2007