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Ingredients
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Apple Slaw
Secret Sauce
Fries
Sandwich Assembly & Grilling
Method
Apple Slaw
- 1
Prep the produce
Wash and dry apples, cabbage, carrots, and green onions. Core and julienne the apples into matchstick-sized pieces. Thinly shred the red cabbage (about 2 cups). Grate the carrot and thinly slice the green onions.
- 2
In a medium bowl combine the julienned apple, shredded cabbage, grated carrot and sliced green onion. Toss gently to combine.
- 3
Whisk together apple cider vinegar, olive oil and honey in a small bowl until emulsified. Season with 1 tsp salt and 1/2 tsp black pepper, then pour over the apple-cabbage mixture. Toss until evenly coated. Taste and adjust seasoning. Refrigerate the slaw for at least 10–15 minutes to let flavors meld (can be made up to 4 hours ahead).
Secret Sauce
- 4
Mix the sauce
In a small bowl combine 1/2 cup mayonnaise, 2 tbsp ketchup, 2 tbsp sweet pickle relish, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika and 1 tsp fresh lemon juice. Season with 1/4 tsp salt and 1/4 tsp black pepper.
- 5
Whisk until smooth and balanced. Taste and adjust—add a touch more relish for sweetness, more lemon for brightness, or more paprika for smokiness. Cover and chill until ready to assemble the sandwiches.
Fries
- 6
Preheat and cut
Preheat oven to 425°F (220°C). Cut the Russet potatoes into 1/4–1/2 inch fries (if you prefer shoestring, cut thinner). Try to keep pieces similar size for even cooking.
- 7
Place cut potatoes in a large bowl of cold water and let soak for 15–20 minutes (this removes excess starch and helps them crisp). While they soak, line a baking sheet with parchment and set a wire rack on top if you have one (rack improves crisping).
- 8
Drain the potatoes and pat completely dry with a clean kitchen towel or paper towels. Transfer to a dry bowl and toss with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp smoked paprika (optional) and 1/4 tsp black pepper until evenly coated.
- 9
Spread fries in a single layer on the prepared baking sheet (use the rack if available). Bake 25–30 minutes, flipping once halfway, until golden and crisp at the edges. For extra crispness, broil 1–2 minutes at the end while watching closely. Remove from oven and keep warm; adjust seasoning with a pinch more salt if needed.
Sandwich Assembly & Grilling
- 10
Prep bread and fillings
Butter one side of each slice of rye bread evenly with the room-temperature unsalted butter (about 4 tbs total for 8 slices). On the unbuttered side of 4 slices, spread about 1 tbsp of secret sauce each. If you like a touch of tang, thinly smear 1/2 tsp Dijon mustard on top of the sauce.
- 11
Divide the turkey evenly among the 4 sauced bread slices (about 4 oz per sandwich). Season the turkey lightly with a pinch of salt and 1/8 tsp black pepper each. Top the turkey with 2 slices of Swiss cheese per sandwich.
- 12
Top the cheese with roughly 1/2 cup of the prepared apple slaw per sandwich (press lightly so the slaw sits under the top slice of bread). Place the remaining bread slices on top with the buttered side facing out.
- 13
Grill the sandwich
Heat a large skillet or griddle over medium heat. Place sandwiches butter-side-down and cook 3–5 minutes until the bread is golden and crisp and the cheese begins to melt. Press gently with a spatula or use a weighted press. Flip and cook the second side another 3–4 minutes until golden and cheese is fully melted. If the bread browns before the cheese melts, cover the pan for 1–2 minutes to trap heat and encourage melting.
- 14
Remove sandwiches from the skillet and let rest 1 minute. Cut each sandwich in half on the diagonal. Serve immediately with the oven fries on the side and any remaining secret sauce for dipping.
