Turkey Sandwiches with Brussels Sprout Slaw
This is the perfect fall sandwich, it is delicious in every way. Dovetailing Tip: Use the turkey breast form day one for today’s sandwiches. Use the trimmed brussels sprouts from day 1 for todays slaw.
Cook time:
Serving size: 6
Calories per serving: 222
Ingredients:
Serving size: 6
Calories per serving: 222
12 ounces brussels sprouts, trimmed
3/4 cup good mayonnaise, such as hellmann's, plus extra for spreading
2 tablespoons whole-grain mustard
1 tablespoon good dijon mustard
1 tablespoon apple cider vinegar
kosher salt and freshly ground black pepper
6 individual or 2 large ciabatta breads, halved and toasted
3/4 pound sliced turkey breast
Directions:
Set up a food processor with the slicing disk and process the Brussels sprouts through the feed tube. (You don't need to remove the cores of the sprouts.) Transfer to a large bowl.
In a medium bowl, whisk together the mayonnaise, whole-grain mustard, Dijon mustard, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the mayonnaise mixture to the sprouts and toss well.
Place the ciabatta halves, cut sides up, on a cutting board. Spread a thin layer of mayonnaise over each half. Place a layer of turkey on the bottom halves, pile some of the slaw on top, and place a second layer of turkey on top of the slaw. Sprinkle generously with salt and pepper. Cover with the top halves of the breads, cut sides down. Serve the individual ciabattas cut in half or cut the large ciabattas in thirds and serve.
Source: foodnetwork.com
In a medium bowl, whisk together the mayonnaise, whole-grain mustard, Dijon mustard, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the mayonnaise mixture to the sprouts and toss well.
Place the ciabatta halves, cut sides up, on a cutting board. Spread a thin layer of mayonnaise over each half. Place a layer of turkey on the bottom halves, pile some of the slaw on top, and place a second layer of turkey on top of the slaw. Sprinkle generously with salt and pepper. Cover with the top halves of the breads, cut sides down. Serve the individual ciabattas cut in half or cut the large ciabattas in thirds and serve.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
