Barbecue Turkey Sandwiches Recipe - Cooking Index
These are especially good when made with leftover grilled turkey.
Type: Poultry, Turkey1 | Red onion - thinly sliced (small) | |
1 cup | 237ml | Finely-shredded red cabbage |
1/4 cup | 59ml | Red wine vinegar |
1 lb | 454g / 16oz | Thickly-sliced cooked turkey meat - cut into |
Matchstick-size strips | ||
2/3 cup | 157ml | Purchased barbecue sauce |
1/4 cup | 59ml | Homemade turkey broth |
= (or low-salt chicken broth) | ||
4 | Soft sandwich buns - halved, toasted |
Combine first 3 ingredients in medium bowl. Let stand at room temperature until onion softens, tossing occasionally, about 2 hours; or cover and chill up to 1 day.
Combine turkey, barbecue sauce, and broth in medium nonstick skillet. Bring to simmer over medium heat. Reduce heat to low; simmer until heated through, stirring often, about 5 minutes.
Arrange bottoms of buns on plates. Spoon turkey mixture onto buns. Using tongs, pile pickled-onion mixture atop turkey. Cover with top halves of buns.
This recipe yields 4 sandwiches.
Source:
Bon Appetit, November 2004
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