Curried Turkey Sandwiches

A few nights ago, I was in need of a quick, tasty dinner.  I was in something of a sandwich mood, but also hungry for curry, so I decided to do both.

I had planned to buy some chicken breasts, slice and pound them into cutlets and make sandwiches with those, but when I got to the store, I saw they were running a special on turkey breast cutlets.  Sounded good to me.

The recipe this time around is really simple.  Mix a few things, toss in the turkey cutlets, refrigerate them for a bit, then quick-broil them.  The result is a really tasty sandwich.   These don't take much time to make, and most of the time they do take is spent having the turkey breasts marinate in the fridge.  If you're looking for something tasty, different and quick, give these a shot.   I think you'll like the result.


Curried Turkey Sandwiches

yield = 4 sandwiches

1                cup plain yogurt
2                tablespoons lemon juice
1                tablespoon Madras curry powder
2                teaspoons minced garlic
1/2             teaspoon freshly-ground black pepper
1/2             teaspoon table salt
1/2             teaspoon onion powder
1 1/2          pounds turkey breast cutlets
4                large (tenderloin-size) sandwich buns
                  fresh lettuce, washed and dried
                  tomato slices (if desired)

Combine the yogurt, lemon juice, curry powder, garlic, pepper, salt and onion powder in a large bowl.   Stir to thoroughly mix.   Add turkey breast cutlets.  Stir to fully coat the cutlets with the curry mixture.   Cover the bowl with plastic wrap and refrigerate 30 minutes.

While the turkey breast cutlets are marinating, set an oven rack 6 inches below the broiler element and heat up the oven to low broil.   Line the inside of a broiler pan with foil.  Spray the grill surface with nonstick cooking spray.

Place the turkey breast cutlets on the cooking surface of the broiler pan.  Broil for 4 minutes, flip the turkey cutlets over and cook another four minutes or until done.  The meat should be cooked through, and the curry coating should be browned in spots.

Serve turkey cutlets on sandwich buns.  Garnish with lettuce leaves (and tomato slices, if desired).