Turkey Carrot Slaw Sandwich Recipes

Steps:

• For the carrot slaw: Mix the grated carrots with the vinegar, mayonnaise, chives, parsley, caraway, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
• For the sandwiches: Lightly toast the bread. Prop the bread against something and let it cool upright so that the steam does not make it soggy.
• Lay out the bread and generously slather with mustard. Divide the turkey equally among 4 slices of the bread and the cheese evenly among the remaining 4 slices. Top the turkey with the carrot slaw and pickles, then invert the bread with the cheese over top to make 4 sandwiches. Wrap each sandwich in wax paper and refrigerate for up to 4 hours until ready to serve.
• Cut the sandwiches in halves or thirds before serving.

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Combine carrots, raisins and dressing; spread onto 1 bread slice.
• Cover with turkey and remaining bread slice.

Steps:

• Mix coleslaw blend and dressing until well blended.
• Fill roll with coleslaw mixture, turkey, 2% Milk Singles and tomato.