Best Smokey Turkey And Coleslaw Sandwich Recipes

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SMOKED TURKEY SANDWICH



Smoked Turkey Sandwich image

Provided by Food Network

Categories     main-dish

Time 12h15m

Yield 4 servings

Number Of Ingredients 18

1 1/2 cups barbecue spice rub
One 3- to 4-pound boneless turkey breast
1/2 head green cabbage
1/4 head red cabbage
1 medium carrot
3/4 cup mayonnaise
1/3 cup sugar
1/4 cup white vinegar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
3 cup fresh cranberries
1 cup sugar
1/2 cup orange juice
1 tablespoon barbecue spice rub
1 1/2 habanero chiles, finely chopped
Four 6-inch deli rolls
8 slices Swiss cheese
Barbecue sauce, for serving

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!

MAKE-AHEAD TURKEY AND SWISS SANDWICHES WITH CARROT SLAW



Make-Ahead Turkey and Swiss Sandwiches with Carrot Slaw image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 medium carrots, coarsely grated on a box grater
1 tablespoon apple cider vinegar
1 tablespoon mayonnaise
1 tablespoon chopped chives
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon caraway seeds, lightly crushed with the side of a knife
Kosher salt and freshly ground black pepper
8 slices Russian rye bread
Spicy brown mustard, as needed
12 ounces thinly sliced oven-roasted turkey
6 ounces sliced Swiss cheese
About 1/3 cup dill pickle chips

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.

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