Turkey Sando Recipe
Sliced turkey topped with house slaw, pickles, and mustard. Served on a Bub & Grandma’s seeded potato bun.
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Ingredients
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Sandwich
House Slaw
Method
House Slaw
- 1
Prep vegetables
Thinly shred the green and red cabbage and grate or julienne the carrot. Place the shredded cabbage, carrot, and sliced green onion in a medium bowl.
- 2
Make dressing
In a small bowl, whisk together the mayonnaise, apple cider vinegar, 1/2 teaspoon Dijon mustard, granulated sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth and slightly fluid.
- 3
Pour the dressing over the shredded vegetables and toss thoroughly to coat. Taste and adjust seasoning with a little more salt, pepper, or vinegar if needed. Let the slaw rest in the refrigerator for at least 10 minutes (or up to 1 hour) to meld flavors.
Sandwich Assembly
- 4
- 5
Warm turkey (optional)
If you prefer warm turkey, place the sliced turkey in the skillet for 30–60 seconds per side just to gently warm through. Alternatively, leave turkey cold for a chilled sandwich.
- 6
Build the sandwich
Spread 1 tablespoon Dijon mustard evenly on the bottom half of each toasted bun. Layer 3 ounces (half of the turkey portion) of sliced turkey on the mustard. Mound about 3/4 cup of the prepared house slaw on top of the turkey. Arrange 3 dill pickle slices over the slaw.
- 7
Top the sandwich with the bun tops, press gently to compact slightly, and cut in half if desired. Serve immediately.