Name: Brian Boru Restaurant and Pubs CORK RACHEL Recipe
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 1.2 kg boneless skin-on turkey breast (or boneless turkey roast); 2 tsp kosher salt; 1 tsp black pepper, freshly ground; 2 tbs olive oil; 8 slices Swiss cheese slices; 8 slices rye or marble sandwich bread; 2 tbs unsalted butter (softened) for grilling; 4 tbs Irish mustard (or coarse-grain mustard); 3 cups green cabbage, finely shredded; 1 cups red cabbage, finely shredded; 1 cup carrot, peeled and julienned or shredded; 2 tbsp green onion (scallion), thinly sliced; 3 tbs mayonnaise; 1 tbs apple cider vinegar; 1 tsp Dijon mustard; 1 tsp sugar; 1 tsp celery seed (optional); 1 tsp salt; 0.5 tsp black pepper; 1 liter water; 2 tbs kosher salt (for brine); 1 tbs brown sugar; 2 cloves garlic cloves, crushed; 2 sprigs fresh thyme sprigs

Method

Turkey Brine/Seasoning (optional)

Prepare brine (optional)

In a container large enough to hold the turkey breast, combine 1 liter water, 2 tbsp kosher salt, 1 tbsp brown sugar, crushed garlic, and thyme. Stir until salt and sugar dissolve. Submerge turkey breast, cover, and refrigerate for 2–4 hours (no more than 6 hours for a boneless breast). Remove from brine, pat dry thoroughly with paper towels and let sit 20–30 minutes at cool room temperature before roasting.

Roasted Turkey Breast

Season and roast

Preheat oven to 190°C (375°F). If you skipped brining, rub the turkey breast all over with 2 tbsp olive oil, 2 tsp kosher salt and 1 tsp freshly ground black pepper. Place breast on a rack in a shallow roasting pan, skin side up. Roast until internal temperature at thickest part reaches 68–70°C (155–158°F), about 45–60 minutes depending on size (for 1.2 kg expect ~50 minutes). Remove from oven and tent loosely with foil; let rest 15–20 minutes (temperature will rise to 74°C/165°F). Slice thinly against the grain to make sandwich portions.

House Coleslaw

Make coleslaw

In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup shredded carrot and 2 tbsp thinly sliced green onion. In a small bowl whisk together 3 tbsp mayonnaise, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp sugar, 1 tsp celery seed (if using), 1 tsp salt and 1/2 tsp black pepper until smooth. Pour dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning (add a touch more vinegar or sugar as desired). Refrigerate at least 20 minutes to meld flavors; drain any excess liquid before assembling sandwiches.

Assembly & Grilling

Assemble sandwiches

Spread about 1/2 tablespoon Irish mustard on each of 4 bottom bread slices (adjust to taste). Layer sliced roasted turkey over the mustard (about 120–150 g turkey per sandwich). Spoon roughly 1/2 cup house coleslaw on top of the turkey. Place two slices of Swiss cheese over the coleslaw (or one large slice folded). Top with remaining bread slices.

Grill to finish (optional)

Spread softened butter on the outside faces of each sandwich (top and bottom). Heat a skillet or griddle over medium heat. Place sandwiches butter-side down and cook 3–4 minutes until golden; press gently with a spatula or panini press and flip, cooking another 3–4 minutes until bread is golden and cheese is melted. Alternatively, bake in a 200°C (400°F) oven for 6–8 minutes each side until golden and cheese melts. Remove, let rest 1 minute, then slice in half and serve immediately.

Serve: Plate sandwiches hot. Offer extra Irish mustard and remaining coleslaw on the side if desired.

Cork Rachel Recipe