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Curried Grilled Turkey and Camembert Sandwiches https://www.metro.ca/userfiles/image/recipes/sandwichs-dindon-grille-camembert-indiennes-4637.jpg PT20M PT15M PT35M
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 ChutneyIn 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.
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2 Tbsp. (30 mL) melted butter 1/2 tsp. (2 mL) curry paste or powder 2/3 lb (310 g) boneless turkey breast, sliced about 2 cm (1/2 inch) thick 8 slices of rye bread 1/3 lb (150 g) canadian camembert, sliced 2 Tbsp. (30 mL) chopped chives 3 Tbsp. (45 mL) homemade (see below) or store-bought mango chutney Salt and freshly ground pepper, to taste mango chutney 1 Tbsp. (15 mL) butter 1 shallot, chopped 1 mango, peeled and diced 3 Tbsp. (45 mL) rice vinegar, white wine vinegar or cider vinegar 2 Tbsp. (30 mL) sugar 1/2 tsp. (2 mL) curry paste or powder Salt and freshly ground pepper, to taste
Curried Grilled Turkey and Camembert Sandwiches

Curried Grilled Turkey and Camembert Sandwiches

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4
portions
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    melted butter
  • 1/2 tsp.
    (2 mL)
    curry paste or powder
  • 2/3 lb
    (310 g)
    boneless turkey breast, sliced about 2 cm (1/2 inch) thick
  • 8
    slices of rye bread
  • 1/3 lb
    (150 g)
    canadian camembert, sliced
  • 2 Tbsp.
    (30 mL)
    chopped chives
  • 3 Tbsp.
    (45 mL)
    homemade (see below) or store-bought mango chutney

  • Salt and freshly ground pepper, to taste

  • mango chutney
  • 1 Tbsp.
    (15 mL)
    butter
  • 1
    shallot, chopped
  • 1
    mango, peeled and diced
  • 3 Tbsp.
    (45 mL)
    rice vinegar, white wine vinegar or cider vinegar
  • 2 Tbsp.
    (30 mL)
    sugar
  • 1/2 tsp.
    (2 mL)
    curry paste or powder

  • Salt and freshly ground pepper, to taste
Imprimer ma sélection

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.

Source : Metro / Photo: Producteurs Laitier du Canada

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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