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Turkey Breast Scallopini with Angel Hair Pasta and Garlic Sautéed Spinach
Korean BBQ Turkey Steak Sandwich
Diners will love the global flavors in this tangy, spicy offering. It features pickles and gochujang-soy-glazed turkey on brioche or a pretzel roll, spread with gochujang mayo.
Ingredients
Quick Pickles (15 minutes)
1 cup(s)
thin-sliced cucumber + 1 cup matchstick carrot
½ cup(s)
rice vinegar
½ cup(s)
water
1 tbsp.
sugar
1 tsp.
salt
Directions
- 1. Combine, stir to dissolve and soak veggies for 15–30 min. Drain.
Ingredients
Slaw
2 cup(s)
thin-shredded cabbage (napa or green)
2
Scallions, thin-sliced
1 tbsp.
rice vinegar
1 tsp.
soy or coconut aminos
2 tsp.
mayo (optional)
1 tsp.
toasted sesame oil
1 tsp.
sesame seeds
Directions
- 1. Toss to coat; season to taste.
Ingredients
Gochujang Mayo
½ cup(s)
mayo
1–2 tbsp.
gochujang
1 tsp.
rice vinegar
Directions
- 1. Combine and mix until smooth.
Ingredients
Gochujang-Soy Glaze (for turkey)
2 tbsp.
gochujang
1 tbsp.
soy sauce
1 tbsp.
honey or maple
1 tsp.
rice vinegar
1 tbsp.
grated garlic
1 tsp.
grated ginger
Directions
Ingredients
To Assemble (per sandwich)
1
Toasted brioche or pretzel roll
1-2 tbsp.
Gochujang mayo
A handful of slaw
A few drained pickles
Directions
- 1. Smear bun with gochujang mayo, pile on glazed turkey, top with slaw and pickles. Serve immediately.
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