TURKEY SLAW SANDWICH
Pack something tasty in your lunch bucket! Here, a roasted turkey sandwich gets a creamy crunch from fixings that include coleslaw.
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Mix coleslaw blend and dressing until well blended.
- Fill roll with coleslaw mixture, turkey, 2% Milk Singles and tomato.
Nutrition Facts : Calories 290, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1310 mg, Carbohydrate 32 g, Fiber 3 g, Sugar 12 g, Protein 17 g
SLOPPY JOE TURKEY SLAW SANDWICHES
I was looking for a lighter sloppy joe recipe and based this recipe on one from Hungry Girl that I modified. It's a very good, light sloppy joe sandwich. The broccoli slaw adds a nice crunch. This is not a really wet sloppy joe. I thought it would be a tough sell to get DH to try this recipe, but he loved it.
Provided by Kathy
Categories Lunch/Snacks
Time 20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat a skillet over medium-high heat. When hot, spray with cooking spray. Add ground turkey and diced onion. Cook, breaking up turkey into crumbles until cooked --about 8 minutes. About halfway through cooking, add the diced green bell pepper.
- Add broccoli slaw and sloppy joe sauce to skillet. Mix and continue cooking approximately 6 minutes. Add hot sauce if you like it a bit spicy. Slaw should be softened when done.
Nutrition Facts : Calories 91.1, Fat 4.4, SaturatedFat 1.2, Cholesterol 39.3, Sodium 33.9, Carbohydrate 1.6, Fiber 0.4, Sugar 0.8, Protein 11.4
MAKE-AHEAD TURKEY AND SWISS SANDWICHES WITH CARROT SLAW
Provided by Valerie Bertinelli
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the carrot slaw: Mix the grated carrots with the vinegar, mayonnaise, chives, parsley, caraway, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
- For the sandwiches: Lightly toast the bread. Prop the bread against something and let it cool upright so that the steam does not make it soggy.
- Lay out the bread and generously slather with mustard. Divide the turkey equally among 4 slices of the bread and the cheese evenly among the remaining 4 slices. Top the turkey with the carrot slaw and pickles, then invert the bread with the cheese over top to make 4 sandwiches. Wrap each sandwich in wax paper and refrigerate for up to 4 hours until ready to serve.
- Cut the sandwiches in halves or thirds before serving.
SMOKED TURKEY SANDWICH
Steps:
- For the smoked turkey breast: Combine 1 cup spice rub and 2 gallons water in a large container, then add turkey breast to brine. Cover and place in refrigerator overnight.
- Preheat a smoker for cooking at 200 degrees F.
- Remove turkey breast from brine and pat dry. Rub with remaining 1/2 cup spice rub. Place in smoker and cook until it reaches an internal temperature of 150 degrees F, about 3 1/2 hours. Remove from smoker and let rest 15 minutes, then slice thin.
- For the cole slaw: Meanwhile, thinly cut both cabbages and put in a medium bowl. Grate the carrot and add to the bowl. Add the mayonnaise, sugar, vinegar, salt and pepper and mix well.
- For the gorilla berry habanero sauce: Add cranberries, sugar, orange juice, spice rub and habanero to a saucepan. Cook, stirring occasionally, over medium-high heat, about 20 minutes. Break down with an immersion blender.
- For the sandwich: Cut open the rolls. Open and toast, with two slices of cheese on the top halves. When cheese is melted, remove from heat and add about 3 tablespoons Gorilla Berry Habanero Sauce to each roll bottom. Add turkey breast, barbecue sauce and 1/2 cup cole slaw to each. Close sandwiches, then cut in half and enjoy!
TURKEY BARBECUE SANDWICHES WITH PICKLES AND SLAW
Most turkey sandwiches are best made with slices of white meat stacked neatly between two slices of bread. Not this one. With a saucy, spicy filling piled onto a hamburger bun, it's perfect for dark meat and any scraps you may have leftover from the carcass. The cabbage slaw adds crispness and tang to the soft turkey, and bread-and-butter pickles give the sandwich a touch of sweetness. If you don't have leftover turkey in your refrigerator, this recipe works just as well with the meat torn off a rotisserie chicken.
Provided by Melissa Clark
Categories dinner, lunch, weekday, sandwiches, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small pot, combine 1/4 cup vinegar, the sugar and the salt. Cover pot and heat just until sugar dissolves, 1 to 2 minutes.
- Meanwhile, in a medium bowl, toss together cabbage, shallot, carrot and jalapeño. Pour hot vinegar mixture over vegetables and toss to combine. Cover and let sit, tossing occasionally, while you prepare the sandwiches.
- Pour barbecue sauce into a medium bowl and taste it. If it's too sweet, add a little more vinegar and hot sauce, if you like. Toss in turkey and stir until evenly coated.
- To assemble the sandwiches, spread mayonnaise inside the buns, if you like, then fill the buns with slaw, pickles and turkey. Serve with more hot sauce on the side, if you like.
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