- 1/2 head cabbage, finely shredded
- 2 carrots, peeled and shredded
- 1/2 onion, thinly sliced lengthwise
- 1 teaspoon crumbled dried oregano
- 1/2 cup mayonnaise, or to taste
- 8 large crusty rolls, halved and lightly toasted
- 1/2 cup mayonnaise
- 2 pounds leftover roast turkey meat, shredded
- 16 thin slices ripe tomato
- 1/2 cucumber, thinly sliced
- 8 radishes, sliced
- Bring a large pot of lightly salted water to a boil. Turn off heat and stir in cabbage and carrots; let stand for 2 minutes then drain in a colander. Rinse well with cold water, then squeeze dry.
- Place shredded cabbage and carrots into a large bowl along with the onion, oregano, and mayonnaise. Mix together until you have a mixture resembling coleslaw. This is the curtido.
- To prepare sandwiches, lightly spread each roll with mayonnaise and pile with shredded turkey. Place a scoop of curtido on top of the turkey, and finish with sliced tomatoes, cucumbers, and radishes.