Maxi Turkey Sandwich Recipe
Delicious, juicy, tender and spicy at the same time. It was my culinary experiment, but I charmed the whole family, so I decided to share the recipe. It is important that you do not replace iceberg lettuce with Peking cabbage (it will be tough) or ordinary lettuce leaves (dry and bitter). And be sure to take a good seasoning for the turkey, as it, along with the Greek yogurt sauce, gives the whole sandwich a taste.
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. Cut the fillet into small pieces and lightly chop it off.
  2. Mix the marinade for barbecue and grill “Turkey on coals” with vegetable oil.
  3. Rub the chops with seasoning and put them in the refrigerator. You can do with 20 minutes, but I prefer to withstand at least an hour and a half.
  4. Cut the mini-baguettes in half lengthwise almost to the end, unfold and place on a baking sheet (baking parchment), greased with softened butter. Place in the oven at 150 degrees for 20 minutes to seal the slice.
  5. Mix the sauce: chop the herbs, pass the garlic through a press or a fine grater.
  6. Mix everything with Greek yogurt.
  7. Prepare other ingredients for the sandwich: cut the tomato into thin rings, and the cheese into plates, prepare a couple of iceberg lettuce leaves.
  8. Fry the turkey chops on the grill (or grill pan) for 4 minutes on each side.
  9. Assemble the sandwich. Brush both sides of the mini baguettes with the sauce.
  10. Lay out 1 sheet of iceberg lettuce, put the meat on top.
  11. Put the pieces of cheese on the warm meat, and then the tomato. If desired, place several rings of red onion on top.
  12. Cover the sandwiches with the top half, press and serve immediately! Bon Appetit!
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