A simple slaw complements deli turkey in this tempting sandwich. Experiment with different breads, such as toasted sourdough, rye or pita.
Serve a simple, flavorful wine, such as a barrel-fermented sauvignon blanc from California or a a pinot blanc from Alsace in France.
- 2 tablespoons white wine vinegar
- 1 pound red cabbage (about 1/3 head), shredded (about 1 quart)
- 2 carrots, grated
- 1/2 cup mayonnaise
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 8 thick slices from 1 large round loaf of country bread
- 1 pound smoked turkey, sliced thin
- 1 pound tomatoes, sliced
In a medium stainless-steel saucepan, heat the vinegar over moderate heat. Add the red cabbage and toss until it starts to wilt, about 1 to 2 minutes. Transfer the cabbage to a medium glass or stainless-steel bowl and toss with the carrots, mayonnaise, cumin, paprika, salt, and pepper.
Heat the broiler. Put the bread on a baking sheet and broil, turning once, until crisp on the outside but still slightly soft in the center, about 3 minutes in all. Sandwich the turkey, sliced tomato, and slaw between pieces of toast.
Sandwiches need simple, no-fuss companions, such as oven fries, chips or fruit salad.
Embellish the slaw as you like. Chopped scallions, grated jicama or thin slices of green pepper all make good additions.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
542 calories; 25g total fat; 57mg cholesterol; 1933mg sodium; 59g carbohydrates; 9g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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