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Chutney Turkey Salad Sandwiches Recipe
|Chopped cooked turkey/Chicken||1 1⁄2 Cup (24 tbs)|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Chutney||1⁄4 Cup (4 tbs)|
|Chopped sweet pepper||2 Tablespoon (Red Or Green)|
|Curry powder||1 1⁄2 Teaspoon|
|Hot roll mix||13 3⁄4 Ounce (1 Package)|
|Egg white||1 , beaten|
|Chopped peanuts||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2616 Calories from Fat 850
% Daily Value*
Total Fat 96 g147.3%
Saturated Fat 14.2 g71.1%
Trans Fat 0 g
Cholesterol 146 mg
Sodium 3328.1 mg138.7%
Total Carbohydrates 346 g115.3%
Dietary Fiber 20.7 g82.7%
Sugars 51.2 g
Protein 81 g162.7%
Vitamin A 111.9% Vitamin C 90.8%
Calcium 8.8% Iron 100.8%
*Based on a 2000 Calorie diet
Meanwhile, to make the buns, prepare the hot roll mix according to package directions. Shape dough into 12 balls. Press balls flat between hands. Place on a greased baking sheet; press into 3-inch circles.
Brush tops of buns with beaten egg white; sprinkle with finely chopped peanuts, pressing peanuts lightly into buns.
Cover buns; let rise in a warm place till nearly double (about 30 minutes). Bake in a 375° oven for 15 to 20 minutes or till golden brown. Cool on a wire rack.
To serve, slice 6 of the cooled buns in half horizontally. Line the bottom half of each bun with lettuce. Spoon about 1/4 cup filling onto each lettuce-lined bun; replace top halves of buns.