Turkey sandwiches with carmelized onions and charmoula mayo

Turkey sandwiches with caramelized onions and charmoula mayo

Photograph by Annabelle Breakey

MAKES 4 sandwiches
TIME About 1 hour
NOTES Make the charmoula mayonnaise while the onions are caramelizing. You’ll have more mayo than you’ll need for 4 sandwiches, but the leftovers—which keep for at least a week—are great with roast chicken or beef; broiled salmon; as a dip for vegetables; or over poached eggs on English muffins.

Ingredients

1 tbsp. olive oil
2 large sweet onions, slivered lengthwise
Salt and freshly ground black pepper
8 slices cooked turkey (preferably white and dark meat)
4 soft sandwich rolls, split
Charmoula mayonnaise (recipe follows)
4 butter lettuce leaves, rinsed and dried

Directions

1. Pour oil into a large frying pan over medium-high heat. When hot, add onions and cook, stirring often, until they begin to brown, about 5 minutes. Reduce heat to medium-low and cook, stirring occasionally, until onions are golden brown, about 45 minutes total. Season to taste with salt and pepper.

2. Layer turkey on sandwich roll bottoms and mound with caramelized onions. Drizzle generously with charmoula mayonnaise, then add lettuce leaves and roll tops.

PER SANDWICH 540 cal., 48% (261 cal.) from fat; 26 g protein; 29 g fat (4.8 g sat.); 46 g carbo (6 g fiber); 656 mg sodium; 59 mg chol.

Charmoula mayonnaise

In a food processor, combine 1 1/2 cups mayonnaise, 1/2 cup each loosely packed cilantro and flat-leaf parsley sprigs, 1 tbsp. each lemon juice and chopped fresh ginger, 1 clove garlic, 1 tsp. each paprika and salt, 1/2 tsp. each ground cumin and coriander, and 1/4 tsp. cayenne. Whirl until smooth. Makes about 12/3 cups.

PER TBSP. 93 cal., 97% (90 cal.) from fat; 0.2 g protein; 10 g fat (1.5 g sat.); 0.6 g carbo (0.1 g fiber); 163 mg sodium; 7.5 mg chol.