Turkey Picadillo Sandwiches
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 484
- Total Fat
- 16 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 56 milligrams
- Sodium
- 944 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 6 grams
- Protein
- 43 grams
- Total: 53 min
- Prep: 20 min
- Cook: 33 min
Ingredients
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 pimento-stuffed olives, plus 2 tablespoons olive juice
4 soft sesame buns or Portuguese rolls, split
Sliced avocado, for garnish (optional)
Directions
- 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.