Turkey Barbecue Sandwiches With Pickles and Slaw
Most turkey sandwiches are best made with slices of white meat stacked neatly between two slices of bread. Not this one. With a saucy, spicy filling piled onto a hamburger bun, it’s perfect for dark meat and any scraps you may have leftover from the carcass. The cabbage slaw adds crispness and tang to the soft turkey, and bread-and-butter pickles give the sandwich a touch of sweetness. If you don’t have leftover turkey in your refrigerator, this recipe works just as well with the meat torn off a rotisserie chicken.
- Total:
- Serves: 4 persons
Ingredients
- ¼cup apple cider vinegar, plus more as needed
- 2teaspoons granulated sugar
- 1teaspoon fine sea salt
- 4cups sliced green cabbage (about 1/2 small head)
- 1large shallot, thinly sliced
- 1large carrot, coarsely grated
- 1jalapeño, seeded and thinly sliced
- ½cup barbecue sauce, homemade or store-bought, plus more for serving
- Hot sauce (optional)
- 12ounces cooked shredded turkey, warmed up (about 3 cups)
- Mayonnaise (optional)
- 4sandwich or hamburger buns
- Bread-and-butter pickle slices, for serving
Instructions
Step 1
In a small pot, combine 1/4 cup vinegar, the sugar and the salt. Cover pot and heat just until sugar dissolves, 1 to 2 minutes.Step 2
Meanwhile, in a medium bowl, toss together cabbage, shallot, carrot and jalapeño. Pour hot vinegar mixture over vegetables and toss to combine. Cover and let sit, tossing occasionally, while you prepare the sandwiches.Step 3
Pour barbecue sauce into a medium bowl and taste it. If it’s too sweet, add a little more vinegar and hot sauce, if you like. Toss in turkey and stir until evenly coated.Step 4
To assemble the sandwiches, spread mayonnaise inside the buns, if you like, then fill the buns with slaw, pickles and turkey. Serve with more hot sauce on the side, if you like.