Oh my...I adapted this and it was heavenly. Instead of deli turkey, I grilled some simple turkey burgers. Served on ciabatta with the carmelized onions, provlone and charmoula mayo. For the mayo, I used all cilantro and smoked paprika. I'm going to thin the mayo a little (to make a salad dressing) and serve this week with a curried chickpea salad. Hubby exlaimed this the best turkey burger he's ever had!
Turkey Sandwiches with Caramelized Onions and Charmoula Mayo
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.
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- Calories: 540
- Calories from fat: 48%
- Protein: 26g
- Fat: 29g
- Saturated fat: 4.8g
- Carbohydrate: 46g
- Fiber: 6g
- Sodium: 656mg
- Cholesterol: 59mg
- 1 tablespoon olive oil
- 2 large sweet onions, slivered lengthwise
- Freshly ground black pepper
- 8 slices cooked turkey (white and dark meat)
- 4 soft sandwich rolls, split
- Charmoula Mayonnaise
- 4 butter lettuce leaves, rinsed and dried
- 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.
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