We have a special place in our hearts for dishes that can be made ahead of time, in bulk, are crowd-pleasers, are inexpensive, and involve very little clean-up. These Turkey Picadillo Sandwiches are like Sloppy Joe’s with a Mexican flare. They are incredibly flavorful and we love to serve them open-face with a fork (much more dignified when you have guests over). The flavor profile begins with garlic, cumin, chili powder, allspice and bay leaves. Chopped pimiento-stuffed olives and some of the brine make it over-the-top mouth-watering. Sloppy Joe’s aren’t known for their aesthetic appeal but these are actually pretty attractive when topped with sliced avocado and cilantro leaves. Your loved ones are sure to enjoy these festive, pleasantly piquant sandwiches. Oh, and they’re under 500 calories per serving.
Make the turkey mixture the day before you have guests; all you’ll have to do come show-time is toast the rolls and cut avocados and cilantro. These make for terrific leftovers, so be sure and make enough for two meals. These could also be served on slider buns as an appetizer.
Have your kids help you dump spices and encourage them to smell their delicious aromas. As you enjoy these with those you love, teach them a few things about some of the ingredients:
- Onions provide your body with a flavonoid that can help prevent cancer.
- Olives are super high in antioxidants, which help keep your body “clean” from harmful toxins.
- Cilantro has lots of vitamin A, which helps your kidneys stay healthy.
Let’s learn a few things about Mexico and her people:
- Children usually have 2 last names – their father’s last name plus their mother’s.
- Most Mexicans speak Spanish, but there are about 60 other indigenous languages spoken as well.
- Indigenous Mexicans don’t grow wisdom teeth.
Adapted only slightly from: Turkey Picadillo Sandwiches
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium onion, diced
- 8 cloves garlic, chopped
- 3 bay leaves
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground allspice
- 1¼ pounds ground turkey
- Kosher salt and freshly ground pepper
- 1 6 -ounce can tomato paste
- ¼ to ⅓ cup golden raisins
- ½ cup chopped pimiento-stuffed olives, plus 2 tablespoons olive juice
- 4 soft sesame buns or Portuguese rolls, split
- Cilantro and sliced avocado, for garnish
- Preheat the oven to 350 degrees. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until slightly soft, about 2 minutes. Add the bay leaves, cumin, chili powder and allspice; toast 1 to 2 minutes. Add the turkey, 1 teaspoon salt, and pepper to taste. Cook about 5 minutes, breaking up the meat.
- Add the tomato paste and stir until brick red, 3 to 4 minutes. Add 1 and ¾ cups water, the raisins, olives and olive juice. Bring to a simmer, cover and cook over medium heat until thickened, about 15 minutes. Uncover and cook, stirring, 3 more minutes. Season with salt and pepper.
- Drizzle the cut sides of the rolls with olive oil, place on a baking sheet and warm in the oven, about 5 minutes. Fill the rolls with the turkey mixture. Garnish with avocado and cilantro.
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