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Turkey Picadillo Sandwiches

Picadillo, a favourite in many Spanish-speaking countries, typically combines ground meat with tomatoes, spices and some unexpected flavours like sweet raisins and briney olives. These open-faced beauties are perfect for lunch or a snack.

October 1st, 2012

By LeeAnne Wright

These open-faced beauties are perfect for lunch or a snack.
Makes 6 servings
Prep Time
Prep to table: 20 minutes
  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 1 yellow pepper, sliced
  • 1 tsp minced garlic
  • 1/2 tsp cinnamon
  • 1 tsp ground cumin
  • 1 tbsp chili powder
  • 3 cups shredded leftover turkey
  • 1 1/4 cups tomato sauce
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup raisins
  • 1/2 cup pimento-stuffed green olives, roughly chopped
  • 1 tbsp red wine vinegar
  • 6 buns, split
  • 1 1/2 cups grated Parmesan, mozarella or Monterey Jack cheese
  1. Preheat broiler.

  2. In a large skillet heat the oil over medium heat. Add the onion, pepper and garlic and sauté until tender, about 5 minutes.

  3. Add the spices and stir to coat the vegetables. Add the turkey, tomato sauce, broth, raisins and olives to the pan. Stir to incorporate the ingredients and then bring to a simmer. Cook over medium-low heat, covered, for 8 minutes. Stir in the vinegar. Season with salt and pepper.

  4. Place buns cut-side up on a sheet pan. Spoon picadillo filling onto each half and top with a sprinkle of cheese. Broil until cheese is melted, about 3 minutes.

Nutrients Per Serving

Nutrients per serving 408 calories, 14 g fat, 303 mg calcium, 781 mg sodium, 39 g carbohydrates, 4 g fibre, 35 g protein. Excellent source of folate, niacin, calcium, potassium and iron. Good source of vitamin C, thiamine, riboflavin, magnesium and zinc.

Turkey Picadillo Sandwiches
Photography by John Cullen

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