Turkey BBQ Sandwiches With Pickles and Slaw
Updated June 23, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup apple cider vinegar, plus more as needed
- 2teaspoons granulated sugar
- 1teaspoon fine sea salt
- 4cups sliced green cabbage (about ½ 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
Nutritional analysis per serving (4 servings)
396 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 5 grams dietary fiber; 24 grams sugars; 29 grams protein; 786 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small pot, combine ¼ 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.
Private Notes
Comments
FOR THE BARBECUE SAUCE • 1 ½ cups ketchup • ¼ cup packed dark brown sugar • 2 tablespoons molasses • 2 garlic cloves, minced or grated • ¼ cup cider vinegar • 2 tablespoons Worcestershire sauce • 2 teaspoons sweet or hot paprika • 1 teaspoon black pepper • 1 teaspoon dry mustard powder • Pinch of cayenne • Dash of hot sauce, more to taste
Easily adapted for vegan family using fried tempeh & jackfruit, available at Trader Joe's. Heat 2 tbl spoons avocado oil in pan, add 2 garlic cloves and 2 shallots to pan. Saute for 5 minutes til soft. Add 1 package tempeh, 1 package Jackfruit & stir fry, mingling flavors together. Transfer to bowl & add BBQ sauce of choice. Delish served on buns, or bed of stewed greens.
Easy dinner or lunch! We left off the mayonnaise as things would have been very slippery, but we toasted the buns before piling on the goodies. I added some heat from Cowgirl Kitchen to the barbecue sauce that added to the bite from the quick slaw. This is a keeper for leftover turkey or any other roasted meats.
I love this slaw. So happy to have stumbled on this recipe after Thanksgiving. Having never been a mayonnaise person (or any creamy condiment really) slaw was never something I liked despite my love for cabbage. This is my go to for fish tacos and BBQ sandwiches. I try to have some spicy bread and butter pickles in the fridge for when we have the sandwiches. So good!
Easy dinner or lunch! We left off the mayonnaise as things would have been very slippery, but we toasted the buns before piling on the goodies. I added some heat from Cowgirl Kitchen to the barbecue sauce that added to the bite from the quick slaw. This is a keeper for leftover turkey or any other roasted meats.
Didn’t have the ingredients for slaw so instead topped the turkey off with the ginger cranberry relish from Susan Stamberg and melted a couple of thin slices of extra sharp cheddar over the bbq turkey. That was the last of my leftover turkey, and this was so good, I am sad about that.
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