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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
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3/4 lb (350 g) Quebec turkey breast, cut into slices (0,75 cm / 3/4-in thick)
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1 1/4 cup (310 ml) fondue broth (ex.: Oriental Delight by CANTON®)
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1/2 cup (125 ml) mayonnaise
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1 tbsp (15 ml) sambal oelek (spicy pepper condiment)
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2 limes
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2 cups (500 ml) shredded carrots
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1 cup (250 ml) shredded daikon
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1 tbsp (15 ml) honey
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2 tsp (10 ml) toasted sesame oil
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1 tbsp (15 ml) vegetable oil (sunflower, etc.)
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1 fresh ciabatta baguette cut in 4 pieces and sliced in halves
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1 tbsp (15 ml) olive oil
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Fresh coriander, to taste
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Salt and freshly ground black pepper
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Directions
- Place the turkey slices in a glass baking dish and pour over fondue broth. Cover with plastic wrap and let chill in the refrigerator for at least 20 minutes, up to 4 h.
- In the meantime, in a bowl, combine mayonnaise, sambal oelek and the juice of 1/2 lime. Add pepper and set aside. In another bowl, combine carrots, daikon, sugar, sesame oil and the juice of 1 lime. Season with salt and pepper and set aside.
- Preheat the BBQ to high heat. Brush, clean and oil the grills. Remove turkey slices from the marinade, and remove excess marinade. Oil the turkey slices with vegetable oil. Season with salt and pepper. Grill for about 5-7 minutes per side, or until meat reaches 165 °F (74 °C). Set aside on a plate and cover with foil at least 10 minutes before slicing.
- Brush the inside of the ciabattas with olive oil. Grill for 1 to 2 minutes.
- Spread spicy mayo on each halves of toasted baguette. Add sliced turkey and marinated vegetables. Garnish with fresh coriander and serve immediately.
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