Peruvian Street Food Style Turkey Sandwich

Peruvian street food grew after Peru gained it’s independence from the Spanish Conquest and there was a demand for jobs for over half of the population which consisted of not only Peruvians but also African, Spanish, Chinese and Japanese immigrants. This sandwich is inspired by one of the most popular Peruvian street food items, which is Butifarra. This is something I look forward to every year during the holidays and it’s best when eaten by the ocean.

PERUVIAN TURKEY SANDWICHES: Serves 2

• 1 pound of leftover Thanksgiving turkey (more if you desire)

• 2 ciabatta rolls (French bread may be used too)

• 1/2 red onion (thinly sliced)

• 1/4 cup of white vinegar

• 1/2 lime

• 1 tbsp of red pepper (small diced)

• Mayo and Aji Amarillo paste

• Dash of flour

• Cilantro for garnish

  Heat the turkey low and slow on the stove in a frying pan until warm and juicy. Mix the sliced onions, pepper, cilantro, juice of half a lime and vinegar together in a bowl and add salt to taste. Toast the ciabatta rolls and spread with mayo and Aji Amarillo to your liking. Separate the turkey from the pan and add an equal amount of flour to the leftover juices (I used about a 1/2 tbsp of flour for 1/2 tbsp of juice in the pan), and whisk together until thickened and the raw flour taste disintegrates. Assemble your sandwich with the onions on top of the turkey and enjoy!