Turkey Sandwich

How to prepare turkey sandwich

1. I deboned all the meat remaining on the oven-roasted turkey and shredded it into strips. I collected all the drippings left in the pan under the turkey into a cup.
2. In a dry skillet, toast the sesame seeds, peanuts, and pumpkin seeds in turn until lightly golden and fragrant.
   * If the peanuts or pumpkin seeds are already roasted, don't toast them again.
3. Grind all the relajo ingredients in a spice grinder.
4. In 2 tablespoons of oil, sauté the very finely chopped onion and bell pepper until softened. At the end, add the crushed garlic and sauté for 1 more minute.
5. Put the sautéed onion and peppers, tomatoes, relajo, pan drippings, and wine in a blender. Blend well. Taste for salt and pepper (I added 2 pinches of each).
7. Pour this mixture into a pot, add 1 1/2 cups water, and bring to a boil. Then reduce the heat and simmer for about 30 minutes until the sauce reduces slightly and thickens. Turn off the heat.
8. Add the shredded meat to the sauce, cover, and let sit for 5 minutes to warm the meat.
9. Assemble the sandwiches: cut rolls/baguettes in half and hollow out some of the bread; place the meat with sauce in the hollows; garnish with plenty of lettuce; you can also add sliced onion, tomatoes, or radishes alongside the lettuce.

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