Tom’s Turkey Recipe

Prep vegetables

Finely hand-cut (not shredded by a machine) the green and red cabbage into thin ribbons. Julienne the carrot into matchsticks or thin ribbons. Thinly slice the red onion. Measure into a large mixing bowl.

Make dressing

In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth and slightly glossy.

Combine and chill

Add the dressing to the bowl with the cut vegetables and toss thoroughly until everything is evenly coated. Taste and adjust seasoning (add up to 1/4 tsp more salt or 1/2 tsp more vinegar if desired). Cover and refrigerate for at least 15 minutes to let flavors meld (up to 2 hours).

Toast rolls

Split the hoagie rolls horizontally and spread about 1/2 tbs butter or brush 1/2 tbs olive oil on the cut sides. Heat a skillet over medium heat or preheat oven to 375°F (190°C). Toast the rolls cut-side down in the skillet 2–3 minutes until lightly browned and crisp, or place on a baking sheet and toast in the oven 4–6 minutes.

Arrange turkey and egg

Lay 4 oz (half of the sliced turkey) evenly on the bottom half of each toasted roll. Fan 1 sliced hard-boiled egg on top of the turkey for each sandwich, spacing slices slightly to cover the surface.

Add coleslaw and finish

Spoon a generous portion (about 3/4 cup) of the hand-cut coleslaw over the sliced eggs and turkey on each sandwich. Sprinkle with chopped parsley and add pickle slices if using. Close the sandwich with the top roll.

Serve

Cut the sandwich in half if desired and serve immediately so the roll stays crisp. If making ahead, keep coleslaw separate until 10 minutes before serving to avoid soggy bread.