Whisk together the coleslaw dressing: 3 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1 teaspoon sugar, 0.25 teaspoon salt, and 0.25 teaspoon black pepper until smooth.

In a separate bowl, combine the coleslaw mix and shredded carrot.

Pour the dressing over the cabbage and carrot and toss to coat. Refrigerate 15 minutes to let flavors meld.

Bread and turkey preparation

Melt butter in a skillet over medium heat. Lightly toast the bread slices until golden on both sides.

If desired, warm the smoked turkey slices in the same skillet for 1–2 minutes to reheat and bring out smoky aroma.

Sandwich assembly

Spread and layer

Spread 2 tablespoons mayonnaise on one side of two bread slices and 1 teaspoon Dijon mustard on the other two slices.

Add turkey

Layer each sandwich with about 0.75 cup of smoked turkey per sandwich (roughly 1.5 cups total).

Add chow-chow

Top the turkey with about 1/4 cup chow-chow relish per sandwich.

Add coleslaw

Add a generous scoop of coleslaw (about 1 cup per sandwich) on top of the chow-chow.

Add pickles and finish

Place two pickle slices on each sandwich if desired, then close with the remaining bread slices, mayo/mustard sides facing inward.

Serve

Cut sandwiches in half and serve immediately with extra chow-chow on the side if desired.