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Turkey with Mango Mayo Croissant Recipe
If you’re looking for a sandwich that has a unique taste, but is easy to make, this might just be the one! Try combining a delicately spiced DiLusso turkey breast creation with a complex mayonnaise, paired with a mild cheese, all piled on a croissant; this sandwich will rock your taste buds. It has a huge flavor, like you’ve fussed over it for hours, but you can create a couple of sandwiches in a jiffy. This is what the new “fast food” looks like!
I enjoy DiLusso deli meats because they feel like real meat in my mouth. It’s as simple as that. DiLusso also knows how to spice meat to make it full of flavor, without overwhelming the taste of the meat. This turkey breast was rubbed with a blend of spices that included sun-dried tomatoes. The resulting product had an interesting and slightly sweet flavor. Low in fat, this turkey breast is a bit dry. It was crying out for a special mayonnaise.
In my journey around the store, I was looking for a flavor to complement the delicate spicing of the turkey. It needed to be sweet, but not too sweet. Also, I didn’t want a hot and spicy flavor. I found the perfect choice with Patek’s Sweet Mango Chutney. To add moisture to the meat, I wanted to combine the chutney with mayonnaise. However, it needed a hint of mustard. Grey Poupon’s Creamy Dijon was just right for the job. It added flavor and moisture without adding a lot more fat. The mustard taste is subtle.
To complete the flavors of the sandwich, I found a thinly sliced Muenster cheese. The soft cheese, with its mild flavor and smooth texture would work well on this cold sandwich. I don’t prefer waxy cheeses on cold sandwiches.
A thick roll was out of the question, because it would overwhelm the flavors of the sandwich. I didn’t want to put it on sliced bread. This sandwich needed something with a bit of class that would let the tastes shine through. A croissant seemed to be made for the job.
This recipe makes sandwiches from four small croissants or two regular sized croissant sandwiches. The small ones work well for smaller appetites, a tea sandwich, or when there are a large number of side dishes available. They also work beautifully on a sandwich buffet table. The larger croissants will definitely satisfy those hearty appetites.
Turkey and Mango Mayo Croissant Recipe
2 tablespoons of your favorite mayonnaise
1 tablespoon of Patek’s Sweet Mango Chutney (You may substitute your favorite mango chutney.)
1 tablespoon of Grey Poupon’s Creamy Dijon (No substitutions, please.)
4 small or 2 regular sized croissants
6 ounces of DiLusso’s Sun-dried Tomato Turkey Breast
4 ounces of Muenster cheese (You need enough cheese to cover the meat on the sandwich-about ½ slice on the small croissant or 1 slice on the large croissant.)
Butter lettuce or red leaf lettuce to garnish
In a small bowl, combine the mayonnaise, mango chutney, and Dijon mustard. There will be some chunks of mango. Cover the bowl and refrigerate the mango mayo.
Wash and dry (I use a paper towel) the lettuce leaves. You need enough lettuce to cover the bottom of each croissant. Use only the tender ends of the leaves. Save the lettuce ribs for salads or stir frying.
Slice the croissants with a serrated knife until they are almost sliced through. Be careful not to compress them. Go slowly and keep their delicate interior structure intact. Without breaking the top and bottom apart, spread them flat on a chopping board or plate.
Divide the mango mayonnaise equally among the croissants. Spread the mango mayo gently on both the top and the bottom cut side of the croissant. Add a double layer of lettuce leaves to the bottom of the croissant.
Divide the Sun-dried Tomato Turkey Breast evenly among the sandwiches. Pile it on top of the lettuce. Add the Muenster cheese on top of the turkey. Fold the top of the croissant down.
While you may serve them immediately, these sandwiches benefit from resting for about ½ hour. This allows the cheese to bind to the mango mayo. Place the sandwiches in a covered container or wrap them loosely in your favorite wrap. Refrigerate from ½ hour up to two hours. After that, they tend to get a bit soggy.
This is such an easy sandwich to make! Its look and taste reaches out and satisfies your senses. Our family and friends love this one, and it is on our “must-make” list for parties. What are your sandwiches that people ask you for? Please let us know in the Sandwiches forum.
When I mention products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products by name.
Content copyright © 2013 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.
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