Every year for the holidays my husband smokes a turkey on the grill. As much as I miss the house smelling like turkey, the whole neighborhood smells like hickory smoked goodness and the bird always tastes amazing. Then there are the leftovers, tons and tons of smoked turkey. I have always enjoyed a chicken salad sandwhch with grapes and pecans on toasted bread. The occasional sweet flavor from the grapes and the subtle nutty flavor from the pecans are wonderful, all on buttery toasty bread. This is my own take on that with apples, curry and parmesan cheese. Don’t be scared now.
Makes 2 sandwiches
2 cups smoked turkey chopped
1-2 teaspoons of finely minced/grated onion, sometimes I just use juice
1/3 cup of thin sliced granny smith apple pieces
1/2 – 3/4 cup of mayo
fresh lemon juice
salt/pepper to taste
4 slices soft white bread
2 Tbsp soft butter
1 Tsp yellow curry
1/4 cup shredded Parmesan cheese
Loosely mix together the first three ingredients of the salad. Add the mayonase, a little at a time until the salad begins to hold together. Add a little lemon juice, the idea is not to taste the lemon but tame the mayo a little. Then salt and pepper to your liking. Personally I skip the salt and just add a little pepper. Allow to stand in the fridge for 1 hour up to 24 hours.
For the toast; start by mixing the soft butter and curry together. Spread this on one side of each piece of bread. Sprinkle with the cheese, patting gently so it will stick. Toast in a skillet over medium heat taking care not to burn the cheese. Sometimes I toast the not buttered side a little too. Top the warm toasted bread with the turkey salad and other add ons if you desire. I just like a little shredded romain lettuce.
So the apple is the occasional bite of sweetness and the curry parmesan cheese toast gives the nutty flavor that would have come from the pecans. I know its different but I love to try flavor combinations.