Turkey Picadillo Sandwiches

Total Time:
53 min
20 min
33 min

4 servings

  • 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
  • 1/2 teaspoon ground allspice
  • 1 1/4 pounds ground turkey
  • Kosher salt and freshly ground pepper
  • 1 6 -ounce can tomato paste
  • 1/3 cup golden raisins
  • 1/2 cup chopped pimiento-stuffed olives, plus 2 tablespoons olive juice
  • 4 soft sesame buns or Portuguese rolls, split
  • Sliced avocado, for garnish (optional)
  • 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 2 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, if desired.

  • Per serving: Calories 484; Fat 16 g (Saturated 2 g); Cholesterol 56 mg; Sodium 944 mg; Carbohydrate 47 g; Fiber 6 g; Protein 43 g

  • Photograph by Antonis Achilleos

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    The Best Main Dish Recipes