Open-Faced Grilled Turkey Sandwiches and Curry Sauce
Ingredients
- Ingredients
- 2 Tbsps scallions
- 80 grams Mayonnaise
- 100 grams Greek yogurt
- 1 Tbsp mild Curry powder
- 1 tsp Turmeric
- salt
- peppers
- 1 lemon juice
- 100 grams Frisée
- 2 Pineapple (canned)
- 2 Tbsps roasted Peanuts
- 2 Tbsps White vinegar
- 3 Tbsps olive oil
- 1 Baguette
- 30 grams Herb garlic butter
- 400 grams thin Turkey cutlets
- 3 Tbsps vegetable oil
Preparation steps
In a bowl, stir together the chives, mayonnaise, yogurt, curry and turmeric. Season with salt, pepper and lemon juice. Clean, rinse and spin dry the frisee, tear into bite-sized pieces and place in a bowl. Drain and chop the pineapple and add to the bowl. Coarsely chop the peanuts and add to the bowl. Dress the salad with vinegar, olive oil, salt and pepper.
Preheat the oven to 200°C (approximately 390°F). Halve the baguette once lengthwise and once crosswise and place on a baking sheet. Spread the herb garlic butter over the cut sides of the baguette and bake on the middle shelf od the oven until crisp, 6-8 minutes.
Cut turkey into smaller cutlets. Heat the oil in a grill pan and grill the cutlets until just cooked through, about 2 minutes per side. Remove and season with salt and pepper. Divide the cutlets among the baguette pieces and brush with the curry mayonnaise. Spoon a little of the salad onto each and serve the remaining salad on the side.
