Roasted Turkey Sandwiches with Curry-Mango Spread

Roasted Turkey Sandwiches with Curry-Mango Spread
24 servings


Ingredients Weights Measures
Curry-Mango Spread
fresh mangos, peeled, sliced 9 oz. 2 each
mango chutney 11 oz. 1 cup
curry powder, toasted - 3 Tbsp.
PHILADELPHIA Original Cream Cheese, softened 10 oz. -
baby arugula 8 oz. 3 qt.
KRAFT Lime Cilantro Vinaigrette 4 fl oz 1/2 cup
brioche sandwich rolls, split, lightly toasted 4 lb. + 8 oz. 24 each
roasted turkey, sliced 4 lb. + 8 oz. -
onions, sliced, caramelized 12 oz. 1-1/2 cups
roasted red peppers, julienned 13 oz. 1-1/2 cups


CURRY-MANGO Spread: Process fresh mangos in food processor until smooth. Add chutney and curry powder; process 30 sec. Add cream cheese; process until smooth.

FOR each serving: Toss 1/2 cup arugula with 1 tsp. vinaigrette. Spread cut surfaces of 1 roll with 2 Tbsp. Curry-Mango Spread. Fill roll with 3 oz. turkey, 1 Tbsp. each onions and peppers, and arugula mixture.

Kraft Kitchens Tips

Make Ahead
Curry-Mango Spread can be prepared ahead of time. Refrigerate up to 2 days before using as directed.
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