A well-planned picnic calls for extraordinary sandwiches. Cubes of lean turkey
With nuances of curry-coconut, a hint of lime with golden raisins and
crisp vibrant carrots.
Makes 4 sandwiches
3 Tbsp (45 mL) vegetable oil
2 Tbsp (30 mL) Caribbean curry powder
1/4 tsp (1 mL) ground cumin
1 cup (250 mL) coconut cream
2 cooked turkey thighs (or 1 cooked breast), cubed
1/2 medium onion, diced
1 stalk celery, diced
1/2 red bell pepper, diced
1/2 Scotch bonnet pepper, finely diced (optional)
1 ½ cup (375 mL) mayonnaise, divided
1 Tbsp (15 mL) Dijon mustard, divided
Juice of 1 lime
2 Tbsp (30 mL) sultanas (golden raisins)
3 rainbow carrots, julienned
Salt and pepper to taste
8 slices raisin, coconut or white bread lightly toasted
4 slices green leaf or butter lettuce
1. In a skillet, heat oil over medium heat. Add curry powder and cumin and cook, stirring to release the oils, for 3 minutes. Add coconut cream and continue cooking for another 2 minutes. Remove from heat and set aside.
2. In a large bowl, combine cubed turkey, onion, celery, bell pepper, Scotch bonnet pepper (if using), 1 cup mayonnaise, 1 tsp mustard and lemon juice and mix.
3. Add curry mixture to the chicken and mix well. Fold in raisins, carrots, season with salt and black pepper to taste. Spread additional mayo and mustard over bread slices, add lettuce, generously add turkey salad, top with remaining slices of breads.
Cut sandwiches in half on the diagonal. Serve with vegetable sticks or potato chips.
TIP: Always keep mayonnaise-based sandwiches in a shaded area inside of food safe bags in an ice cooler.