Recipe #4637

Curried Grilled Turkey and Camembert Sandwiches

Preparation: 20 min
Marinating/Waiting: 0 min
Cooking: 15 min
Total: 35 min
4
servings
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Recipe ingredients

  • 30 mL (2 Tbsp.) melted butter
  • 2 mL (1/2 tsp.) curry paste or powder
  • 300 g (2/3 lb) boneless turkey breast, sliced about 2 cm (1/2 inch) thick
  • 8 slices rye bread
  • 150 g (1/3 lb) Canadian Camembert, sliced
  • 30 mL (2 Tbsp.) chopped chives
  • 45 mL (3 Tbsp.) homemade (see below) or store-bought mango chutney
  • Salt and freshly ground pepper, to taste
  • Mango Chutney
  • 15 mL (1 Tbsp.) butter
  • 1 shallot, chopped
  • 1 mango, peeled and diced
  • 45 mL (3 Tbsp.) rice vinegar, white wine vinegar or cider vinegar
  • 30 mL (2 Tbsp.) sugar
  • 2 mL (1/2 tsp.) curry paste or powder
  • Salt and freshly ground pepper, to taste

Preparation

Stir together melted butter and curry, salt and pepper to taste. Brush all over turkey and marinate while heating barbecue.
Heat barbecue or a grill pan over medium-high heat and cook turkey, turning only once, for about 15 minutes, according to thickness of turkey. Slice cooked turkey across the grain.
Toast bread on barbecue or in toaster. Cover 4 slices of toast with cheese, sprinkle with chives and top with sliced turkey. Spread remaining 4 slices of toast with chutney and close sandwiches.
Cut sandwiches in half and serve with raw vegetables and pappadam (thin crispy flat bread made from lentil flour).
Mango Chutney
In a pan over medium-high heat, melt butter and cook shallot until soft. Add mango and cook for 2 to 3 minutes. Deglaze with vinegar, add sugar and curry. Reduce liquid by half. Salt and pepper to taste, and cool.

Suggestion

Replace mango with 2 peaches.

Origin: Indian

* We recommend Selection and Irresistibles products.

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Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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