Friday, August 1, 2014
Inquirer Daily News

Naan Turkey Sandwich

From chef Sylva Senat at Tashan

1 serving(s)

Leftover light- and   dark-meat turkey and gravy

Fresh naan (from Tashan restaurant, also available at grocery stores)

Herb mayonnaise (see note)

Cranberry chutney (see note)

Sliced Jersey Roma tomatoes

Handful of mixed green lettuce

1. Using the double boiler method, steam the leftover turkey and gravy.

2. Lay out whole naan opened flat. Spread about

1 tablespoon herb mayonaise on one side, and 2 tablespoons of cranberry chutney on the other side.

3. Lay lettuce, then tomato slices on top; on the same side about 4 ounces of the steamed gravy and turkey.

4. Fold the other half of the naan to complete your turkey sandwich.

 


 

Note: To make herb mayonnaise (enough for about 4 sandwiches): Place a few sprigs each of fresh mint and fresh cilantro and 4 tablespoons Kewpie brand Japanese mayonnaise in mini prep; blend until smooth. To make chutney, combine 1/2 teaspoon cumin, 1/2 teaspoon chopped ginger, and 1/2 teaspoon chopped garlic with 1 cup leftover cranberry sauce. Add one sprig of fresh mint and 1/8 to 1/4 Thai chili (or to taste), seeded and chopped. Cook until heated through.

Per serving: 494 calories, 44 grams protein, 42 grams carbohydrates, 6 grams sugar, 15 grams fat, 87 milligrams cholesterol, 121 milligrams sodium, 3 grams dietary fiber.

Tagged as: | Sandwich

Latest Videos:
Also on Philly.com
Stay Connected