Barbecue Pulled-Turkey Sandwiches
Tender shredded turkey tossed in a homemade barbecue sauce, served on soft rolls with a tangy cabbage slaw. A delicious twist on classic pulled sandwiches that's perfect for using leftover turkey.
Ingredients
- •3 tablespoons mayonnaise
- •2 teaspoons apple cider vinegar
- •½ teaspoon celery seeds
- •3 cups green cabbage
- •2 slices applewood-smoked bacon
- •1 cup tomato puree
- •¼ cup apple cider vinegar
- •¼ cup water
- •3 tablespoons dark brown sugar
- •1 teaspoon chili powder
- •¼ teaspoon ground cumin
- •2⅓ cups shredded cooked turkey
- •4 pieces soft rolls
- •egg
- •sesame
- •whole wheat
Cooking Instructions
- 1.
Whisk mayonnaise, apple cider vinegar, and celery seeds in small bowl to blend. Season to taste with salt and pepper. Add cabbage; toss to blend. Cover bowl and chill. DO AHEAD: Can be made 1 day ahead. Cover and chill.
10 min
- 2.
Sauté bacon in heavy small saucepan over medium heat until crisp and brown, about 5 minutes. Add tomato puree, apple cider vinegar, 1/4 cup water, dark brown sugar, chili powder, and ground cumin. Bring sauce to boil; reduce heat and simmer 5 minutes. Season to taste with salt and pepper.
15 min
- 3.
Add shredded cooked turkey to barbecue sauce and bring to boil. Reduce heat and simmer until turkey is heated through, stirring occasionally. Split and toast rolls. Divide turkey and slaw among rolls. Press tops down lightly to compress, then serve.
10 min
