Roasted Turkey And Cucumber Sandwiches

Roasted Turkey And Cucumber Sandwiches

Ingredients:
2 teaspoons unsalted butter
½ medium red onion, sliced thin
2 garlic cloves, minced
2 tablespoons sugar
3 tablespoons extra-virgin olive oil
8 slices ciabatta
¼ cup mayonnaise
2 tablespoons Sriracha sauce
½ pound roasted turkey, sliced thin
½ pound Swiss cheese, sliced thin
1 ripe avocado, peeled, pitted, and sliced
½ English cucumber, sliced thin
¼ pound sprouts

Directions:
Gherkins, for garnish
Cherry tomatoes, for garnish
1. Set a 10-inch skillet over medium heat and let it preheat for about 30 seconds. Add
the butter to the skillet, and when it melts, add the onion, garlic, and sugar. Cook,
stirring, for about 5 minutes or until the onion is caramelized. Remove the onion and
garlic to a plate. Allow the skillet to cool slightly. Wash and dry the skillet.
2. Return the skillet to the burner and heat the olive oil over medium heat for 30
seconds. Add the ciabatta slices and cook for 1 minute or until each one is golden,
turning once. Remove the ciabatta from the skillet and set aside.
3. In a small bowl, whisk the mayonnaise and the Sriracha sauce. Set aside.
4. Arrange the slices of ciabatta on a large pan. Spread each slice with some
mayonnaise. On top of half the slices, layer on turkey and cheese. Top with some
avocado slices, cucumber slices, caramelized onion, and sprouts. Add a second slice
of ciabatta to each sandwich. Press down firmly.
5. Slice each sandwich in half. Spear a gherkin and cherry tomato with a frilled
toothpick and insert into each sandwich half as a garnish.
MINI FISH TACOS WITH CILANTRO CRÈME FRAÎCHE
These are fun to make and eat. Grouper is lean, firm, and easily available, but you can
use just about whatever kind of firm white fish you like. By the way, any leftover
mango salsa is delicious with chicken or fish.
MAKES 6 TACOS | LEVEL: JUMP SHOT
For the mango salsa: