© 2024 National Turkey Federation
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1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/2 tbsp red curry paste
1 c mayonnaise
8 Pieces Romano flatbread (or substitute focaccia slices) rectangular cut (6 X 3 inches)
2 lbs ROASTED TURKEY TENDERLOINS, sliced thin
1/2 lb Granny Smith apples, cored, sliced thin and brushed with lemon juice
1/4 oz fresh basil leaves, cleaned and chilled
As needed baby carrots for garnish
Mix red curry paste and mayonnaise together. Cover and hold for service.
For each sandwich, open bread, spread 1 tablespoon curry mayonnaise on interior sides of bread.
Layer 4 ounces of cooked turkey across the bread.
Arrange five thinly sliced apple wedges atop turkey.
Finish with 1/3 ounce of fresh basil leaves, about 4 leaves.
Close sandwich and cut on the diagonal. Serve with baby carrots.