Curried Smoked Turkey Salad Sandwiches

Curried Smoked Turkey Salad (upper left), Lemon-Artichoke Crostini (upper right), and Mini Broccoli Quiches (lower center)

These Curried Smoked Turkey Salad Sandwiches are perfect for spring and summer menus. Pictured with Lemon-Artichoke Crostini and Mini Broccoli Quiches.

Curried Smoked Turkey Salad Sandwiches
Makes 8
  • 2 cups sliced smoked turkey*
  • ½ cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 teaspoon curry powder
  • ¼ teaspoon ground black pepper
  • ½ cup golden raisins
  • ¼ cup finely chopped red bell pepper
  • ¼ cup finely chopped celery
  • ¼ cup chopped toasted almonds
  • 1 tablespoon chopped fresh parsley
  • 16 slices white sandwich bread, frozen
  • 8 leaves butter lettuce
  1. In the work bowl of a food processor, process turkey until finely ground.
  2. In a medium bowl, whisk together mayonnaise, lime juice, curry powder, and pepper. Add turkey, raisins, bell pepper, celery, almonds, and parsley, stirring until combined. Add more mayonnaise, if needed, to achieve desired consistency. Place in a covered container, and refrigerate until cold, approximately 4 hours.
  3. Using a 2½-inch round cutter, cut 16 rounds from frozen bread slices, discarding scraps. Cover with damp paper towels, and let bread rounds thaw slightly (approximately 15 minutes).
  4. Place a lettuce leaf on each of 8 bread rounds. Top lettuce with turkey salad. Cover with remaining bread slices. Secure with a decorative pick, if desired.
Make-Ahead Tip: Make turkey salad a day in advance to allow time for flavors to meld and mellow. Assemble sandwiches 1 hour in advance, cover with damp paper towels, and place in an airtight container in the refrigerator until needed.

*Chopped roasted chicken, pulled from a deli rotisserie chicken, can be substituted for smoked turkey.

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