Best Barbecue Turkey Sandwiches Recipes

Turkey Barbecue Sandwiches With Pickles and Slaw image

Provided by Melissa Clark

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/4 cup apple cider vinegar, plus more as needed
2 teaspoons granulated sugar
1 teaspoon fine sea salt
4 cups sliced green cabbage (about 1/2 small head)
1 large shallot, thinly sliced
1 large carrot, coarsely grated
1 jalapeño, seeded and thinly sliced
1/2 cup barbecue sauce, homemade or store-bought, plus more for serving
Hot sauce (optional)
12 ounces cooked shredded turkey, warmed up (about 3 cups)
Mayonnaise (optional)
4 sandwich or hamburger buns
Bread-and-butter pickle slices, for serving

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.

Barbecue Pulled-Turkey Sandwiches image

Provided by Maria Helm Sinskey

Yield Makes 4 servings

Number Of Ingredients 15

Slaw:
3 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/2 teaspoon celery seeds
3 cups thinly sliced green cabbage
Barbecue sauce:
2 slices applewood-smoked bacon, chopped
1 cup tomato puree
1/4 cup apple cider vinegar
1/4 cup water
3 tablespoons (packed) dark brown sugar
1 teaspoon chili powder
1/4 teaspoon ground cumin
2 1/3 cups shredded cooked turkey (light and dark meat)
4 soft rolls (such as onion, egg, sesame, or whole wheat)

Steps:

For slaw:
Whisk mayonnaise, apple cider vinegar, and celery seeds in small bowl to blend. Season to taste with salt and pepper. Add cabbage; toss to blend. Cover bowl and chill. DO AHEAD: Can be made 1 day ahead. Cover and chill.
For barbecue sauce:
Sauté bacon in heavy small saucepan over medium heat until crisp and brown, about 5 minutes. Add tomato puree, apple cider vinegar, 1/4 cup water, dark brown sugar, chili powder, and ground cumin. Bring sauce to boil; reduce heat and simmer 5 minutes. Season to taste with salt and pepper.
Add shredded cooked turkey to barbecue sauce and bring to boil. Reduce heat and simmer until turkey is heated through, stirring occasionally. Split and toast rolls. Divide turkey and slaw among rolls. Press tops down lightly to compress, then serve.

Barbecue Turkey Sandwiches image

Yield Makes 4

Number Of Ingredients 7

1 small red onion, thinly sliced
1 cup finely shredded red cabbage
1/4 cup red wine vinegar
1 pound thickly sliced cooked turkey meat, cut into matchstick-size strips
2/3 cup purchased barbecue sauce
1/4 cup homemade turkey broth or low-salt chicken broth
4 soft sandwich buns, halved, toasted

Steps:

Combine first 3 ingredients in medium bowl. Let stand at room temperature until onion softens, tossing occasionally, about 2 hours; or cover and chill up to 1 day.
Combine turkey, barbecue sauce, and broth in medium nonstick skillet. Bring to simmer over medium heat. Reduce heat to low; simmer until heated through, stirring often, about 5 minutes.
Arrange bottoms of buns on plates. Spoon turkey mixture onto buns. Using tongs, pile pickled-onion mixture atop turkey. Cover with top halves of buns.