Turkey Sandwich with Greens, Curry Crème Fraîche, Fennel Seeds and Roquefort Cheese

After Thanksgiving, it’s time for the leftover turkey to reign supreme. Truth be told, we celebrated thanksgiving with friends, and forgot to bring home leftovers, so, undeterred, we cooked another turkey the next day. Just for sandwiches. Is that dedication or what !?

Turkey Sandwich with Greens, Curry Sour Cream, Fennel Seeds and Roquefort Cheese
Turkey Sandwich with Greens, Curry Sour Cream, Fennel Seeds and Roquefort Cheese

Turkey Sandwich Recipe

  • 1 pandesal roll
  • 1 large slice of turkey, enough to cover the roll
  • 1/2 tsp yellow curry powder OR 1/4 tsp Jamaican curry sauce.
  • 1 cup crème fraîche
  • 1/4 tsp fennel seeds
  • 1 tbs Roquefort cheese
  • 1/4 cup greens

Mix in the curry with the crème fraîche. This will make too much curry-fraîche, but it will last for several days in your refrigerator, so use the rest with other sandwiches.

Cut open the Pandesal roll. On the inside bottom part, place the turkey and spread crumbled Roquefort on top. On the top part of the roll, spread the curry-fraiche and sprinkle fennel seeds on top. Place both on a toaster oven and heat them until the roll just begin to become golden brown.

Remove the roll from the oven, and add the greens on top of the turkey, close the sandwich and enjoy.

Turkey Sandwich with Greens, Curry Sour Cream, Fennel Seeds and Roquefort Cheese
Turkey Sandwich with Greens, Curry Sour Cream, Fennel Seeds and Roquefort Cheese
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