• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
2

Credit
Recipe courtesy of Eat In Eat Out Magazine (www.eatineatout.ca).

Serves: 4
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
Turkey Breast:
  1. Combine all ingredients (except turkey) in a bowl to create a dry rub.
  2. Massage the dry rub liberally all over the turkey breasts.
  3. Grill over medium-high heat until an instant read thermometer reads 170F (77C).
  4. Remove to cutting board and let rest for 5 minutes.
Asian Slaw:
  1. Combine rice vinegar and sesame oil in a bowl. Toss with apple and carrot.
Curried Mayo:
  1. Combine mayonnaise or yogurt with the curry powder.
To Make Sandwich:
  1. Thinly slice cold Moroccan spice-rubbed turkey breasts. Set aside.
  2. Assemble sandwich by spreading curry sauce on the pretzel bun bottom. Layer greens of your choice, slices of turkey, slaw and top of bun.
Easter Egg Pink
Easter Egg Pink

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