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🍽️ Crispy Baguette Sandwiches with Turkey Strips and Fresh Curry Salad

739 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp chive rings
• 80 g mayonnaise
• 100 g sour cream yogurt
• 1 tbsp mild curry powder
• 1 tsp turmeric
• salt
• pepper
• 1 lemon juice
• 100 g frisée lettuce
• 2 pineapple rings (can)
• 2 tbsp roasted peanuts
• 2 tbsp white wine vinegar
• 3 tbsp olive oil
• 1 baguette
• 30 g herb butter (with garlic)
• 400 g thin turkey cutlets
• 3 tbsp oil

Instructions

1. 1. Put chives, mayonnaise, yogurt, curry powder, and turmeric into a small bowl.
2. 2. Season the sauce with salt, pepper, and a squeeze of lemon juice.
3. 3. Rinse the salad leaves under running water.
4. 4. Remove the tough stems from the salad.
5. 5. Tear the salad leaves into small, bite-sized pieces.
6. 6. Roughly chop the pineapple and the peanuts.
7. 7. Add the chopped pineapple and peanuts to the salad.
8. 8. Drizzle the salad with vinegar and olive oil.
9. 9. Season the salad finally with salt and pepper.
10. 10. Cut the baguette once lengthwise and once crosswise.
11. 11. This will give you four equal pieces.
12. 12. Brush the baguette halves with herb-garlic butter.
13. 13. Preheat the oven to 200 degrees.
14. 14. Place the baguette pieces on the second rack from the bottom.
15. 15. Toast the bread for 6 to 8 minutes until golden brown.
16. 16. Cut the turkey meat into small, thin strips.
17. 17. Heat some oil in a grill pan.
18. 18. Fry the meat strips for about 2 minutes on each side.
19. 19. Remove the meat from the pan.
20. 20. Season the meat with salt and pepper.
21. 21. Place the turkey strips on the toasted baguette pieces.
22. 22. Drizzle the sandwiches with the curry mayonnaise.
23. 23. Top the buns with some salad.
24. 24. Serve the remaining salad on the side.

Nutrition per serving

• kcal: 739
• Protein: 41 g · Fett/Fat: 52 g · Carbs: 39 g