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Warm Moroccan spices pair well with Coeur d'Alene Cellars MO.  Make the charmoula mayonnaise while the onions are caramelizing.  Use leftover mayonnaise as a dip.

For sandwiches:
2 tablespoons olive oil
1 large onion, slivered lengthwise
1 pound cooked turkey
6 soft sandwich rolls, split
6 romaine lettuce leaves

For the charmoula mayonnaise:
1 1/2 cups mayonnaise
1/2 cup loosely packed cilantro
1/2 cup loosely packed parsley
1 tablespoon lemon juice
1 tablespoon chopped fresh ginger
1 clove garlic
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne or to taste

Heat olive oil in large frying pan and add onions and cook, stirring often on medium heat until onions are golden brown, about 45 minutes.  Season with salt and pepper

Spread charmoula mayonnaise on both sides of rolls.  Layer turkey on sandwich roll bottoms and mound with caramelized onions, then add lettuce leaves and roll tops.  Serves 6.

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