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1
Put the raisins in a cup, pour boiling water over to cover, and set aside.
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2
Heat the olive oil in a small skillet over medium heat.
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3
Press a garlic clove through a garlic press (or finely mince it), add the pulp and juices to the olive oil, and cook for a few seconds, stirring constantly, until fragrant.
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4
Add the turkey, season with salt and pepper, cover, and cook for 3 to 4 minutes on each side, until cooked through and slightly browned (but not tough as a shoe).
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5
Let cool.
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6
In a small mixing bowl, combine 2 tablespoons yoghurt, the cheese, 1 teaspoon curry powder, and the lemon juice, and mix with a fork.
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7
Press (or finely mince) the remaining garlic clove and add the pulp and juices to the yoghurt mixture.
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8
Add a little more yoghurt if necessary to make the mixture creamy.
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9
Season with salt and pepper and mix again.
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10
Taste and adjust the seasoning, adding more curry powder if desired.
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11
Cut the turkey in bite-size chunks and combine with the yoghurt mixture (for added flavour, add the cooking juices from the skillet).
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12
Drain the raising and add them to the mixture.
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13
Cut the baguette lengthwise to get two equal half-baguettes.
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14
Slice each half open horizontally, not quite reaching the other size.
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15
Line the bottom with greens.
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16
Spread the turkey filling over the greens, dividing it equally between the two sandwiches, and sprinkle with cilantro.
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17
Close the sandwiches and serve immediately, or wrap tightly and refrigerate for a few hours, until half an hour before eating.
