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California Turkey Sandwich

  • Scaloppini
  • Lunch
  • Dinner
  • Snack
  • Everyday
Yield

4 servings

Print Recipe

Ingredients

Mango Chutney:

  • 1 cup (250 mL) mango, peeled and chopped
  • 1/3 cup (75 mL) red pepper, finely chopped
  • 2 tbsp (25 mL) red onion, finely chopped
  • 2 tbsp (25 mL) granulated sugar
  • 1 tsp (5 mL) jalapeno pepper, finely minced
  • 2 tsp (10 mL) lime juice
  • to taste salt & pepper

Sandwich:

  • 4 slices (60 g each) Ontario turkey scaloppini, lightly grilled
  • 8 slices dark rye or pumpernickel bread
  • 2 cups (500 mL) mesclun salad mix
  • 8 thin slices avocado
  • 1/2 cup (125 mL) alfalfa sprouts

Instructions

  • In small saucepan, combine mango, red pepper, onion, sugar and jalapeno pepper. Bring to a boil, stirring constantly, about 4 to 5 minutes or until liquid has evaporated; remove from heat. Stir in lime juice, season with salt and pepper; refrigerate.
  • Grill scaloppini on medium heat, turning once for about 8 minutes or until no longer pink inside.
  • To prepare each sandwich, lay one slice of bread on cutting board. Top with 1/4 of the salad mix and 1/4 of the chutney. Add one slice of turkey.
  • Top with 2 slices of avocado, 1/4 of the alfalfa sprouts and another slice of bread. Repeat for remaining sandwiches.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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