SMOKED TURKEY SANDWICH RECIPE RECIPES

Steps:

• To make the coleslaw: Combine cabbage, carrot, and apple in a large bowl. Sprinkle with 2/3 cup sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water. Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
• In a small bowl, whisk together sour cream mayonnaise, vinegar, 3 tablespoons sugar, honey, black pepper, mustard powder, and poppy seeds. Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.
• To make the turkey: Season turkey liberally with barbecue rub all over. Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Place wood chunk directly on coals. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place turkey on cool side of grill, cover, and cook until thighs register between 165-170°F on an instant read thermometer inserted into the thickest portion of the meat, 45-60 minutes. Transfer turkey to a cutting board and let sit until cool enough to handle, about 10 minutes.
• Remove skin from thighs, roughly chop, and place in a large bowl. Pull turkey meat from the bones and transfer to bowl with chopped skins. Pour in approximately 3/4 cup of barbecue sauce and toss to coat turkey. Add additional barbecue sauce to taste.
• To make the sandwiches: Place rolls on hot side of grill, cut side down, and cook until lightly toasted, about 1 minute. Transfer rolls to a serving platter, and top each with turkey followed by coleslaw and pickle slices. Drizzle with additional barbecue sauce to taste. Serve immediately.

Steps:

• Spread one side of each bread slice with salad dressing. Layer 4 slices with turkey, sauerkraut and Swiss cheese. Top each with remaining bread slice, salad dressing side down. Spread outside of sandwiches with margarine.
• Heat medium skillet over medium heat until hot. Cook 2 sandwiches at a time for 4 minutes, turning after 2 minutes.