With turkey season upon us, this is a great recipe for using up those leftovers.
And topping off these sandwiches with homemade barbecue sauce and a simple, healthy slaw makes it unexpectedly delicious.
Give it a try with a side of fresh fruit.
Barbecued Pulled-Turkey and Slaw Sandwiches
Makes 4 sandwiches
- 3 tablespoons light mayonnaise
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon celery seeds
- 3 cups thinly sliced green cabbage (or use half purple cabbage)
In a small bowl, whisk mayo, vinegar and celery seeds to blend. Season to taste with salt and pepper.
Fold in cabbage and stir until coated with dressing.
Cover bowl and chill until needed.
This may be made a day in advance.
- 1 1/3 cups cooked turkey (both light and dark meat)
- 4 soft whole wheat rolls
- 2 slices applewood-smoked bacon, chopped
- 1 cup tomato puree
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 3 tablespoons brown sugar
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
Using two forks, shred cooked turkey and set aside.
In a heavy, small saucepan, sauté bacon over medium heat until crisp and brown, about 5 minutes.
Add tomato puree, apple cider vinegar, water, brown sugar, chili powder and ground cumin.
Bring sauce to boil, then reduce heat and simmer 5 minutes. Season to taste with salt and pepper.
Add shredded turkey to hot barbecue sauce and bring to boil.
Reduce heat and simmer until turkey is heated through, stirring occasionally.
Split and toast rolls.
Divide turkey among rolls and top each with a generous scoop of slaw.
Press tops down lightly to compress, then serve.
Nutritional information: 204 calories per sandwich, 5 g fat, 250 mg sodium, 28 g carbohydrates, 12 g protein.
Recipe adapted from Bon Appetit, Nov. 2009