Sliced Turkey Sandwich Recipe
Coleslaw, pickles, toasted bun
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Ingredients
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Sandwich
Coleslaw
Optional / To Finish
Method
Coleslaw
Make slaw
Combine shredded green cabbage, shredded red cabbage, and grated carrot in a medium mixing bowl.
In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and black pepper until smooth and slightly glossy.
Pour dressing over vegetables and toss until evenly coated. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar if desired. Chill while you prepare the sandwich (10–15 minutes) to let flavors meld.
Sandwich Assembly
Toast buns
Heat a skillet over medium heat and add 1/2 tablespoon butter or a small drizzle of oil. Butter cut sides of the split buns (use the 1 tablespoon butter reserved for sandwich if desired). Place buns cut-side down in the skillet and toast 1–2 minutes until golden and slightly crisp. Remove from heat.
Warm turkey (optional): If you prefer warm turkey, lay the sliced turkey in the skillet for 30–60 seconds per side just to warm through. Do not overcook. Remove and keep warm.
Layering: On the bottom half of each toasted bun, place lettuce or baby greens if using. Add half of the sliced turkey (about 5 oz per sandwich). Top turkey with 3 pickle slices arranged evenly. Spoon about 3/4 cup of the prepared coleslaw over the pickles (adjust to taste).
Finish: Place the top bun on the coleslaw, press lightly to compact the sandwich, and cut in half if desired.
Serve immediately while the bun is still warm and coleslaw is chilled.