Turkey Sandwich with Peanut-Chile Sauce

Turkey Sandwich with Peanut-Chile Sauce
Country of Origin 
Central America
Preparation Time 
About This Recipe 

Here's a knock-your-socks-off use for leftover roast turkey after Thanksgiving. A Salvadorean peanut-flavored hot sauce and roast turkey sautéed with onion and garlic are served on a roll with shredded lettuce. Plantains or potato chips make a nice accompaniment.


1/4 cup peanut butter
1 to 2 tsp. hot pepper sauce
2 tbsp. corn oil
2 tbsp. finely chopped onion
2 garlic cloves, minced
2 to 3 sprigs cilantro, chopped
8 to 12 ounces roast turkey pieces
2 hard rolls, split
Shredded iceberg lettuce


1. In a small saucepan, combine peanut butter and hot pepper sauce and stir over low heat until the mixture is smooth, about 30 seconds. Remove from the heat.

2. Heat a medium skillet over low-medium heat, then pour corn oil into the heated pan. Add onion, garlic, and cilantro and cook for 1 minute. Add the roast turkey pieces and stir for another 30 seconds.

3. If the peanut-chile sauce was made ahead, warm it slightly. Spread on the inside of both rolls. Divide the turkey mixture equally onto the rolls and top with the shredded lettuce.

Share this