Turkey Creole Dill Sandwich
Submitted by Jpsluv
Sliced roast turkey on crusty rolls spread with a Creole-spiced mayo of Dijon mustard, green onion, vinegar, and cayenne, topped with thinly sliced dill pickles. A 10-minute lunch sandwich with serious New Orleans attitude.
YIELD
4 servingsPREP
10 minCOOK
0 minREADY
10 minSometimes the simplest sandwiches are the ones with the most to say, and this one speaks fluent Creole.
Light mayo gets stirred together with Dijon mustard, minced green onion, a splash of vinegar, black pepper, and a hit of cayenne into a zesty, slightly fiery spread that transforms ordinary sliced turkey.
Smear it generously on split crusty rolls, layer on thin slices of roast turkey, and pile thinly sliced dill pickles on top for that briny, crunchy snap that ties everything together.
Ten minutes, no cooking, all flavor.
Kitchen Tips
- Adjust the cayenne to your heat tolerance; a little goes a long way in the mayo spread
- Use the best crusty rolls you can find; the crunch of the bread is half the experience
- Thinly sliced pickles give you crunch in every bite; thick-cut chunks will slide right out of the sandwich
Ingredients
Directions
In small bowl, stir together mayonnaise, onion, mustard, vinegar, and black and cayenne peppers to taste, spread on cut sides of rolls.
Top 4 of the crusty roll halves with turkey.
Arrange pickles over top.
Sandwich with remaining halves of rolls.
Some crunchy raw vegetables and a piece of fruit would complete this lunch.
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