Smokey Turkey And Coleslaw Sandwich Food

SMOKED TURKEY SANDWICH

Steps:

• For the smoked turkey breast: Combine 1 cup spice rub and 2 gallons water in a large container, then add turkey breast to brine. Cover and place in refrigerator overnight.
• Preheat a smoker for cooking at 200 degrees F.
• Remove turkey breast from brine and pat dry. Rub with remaining 1/2 cup spice rub. Place in smoker and cook until it reaches an internal temperature of 150 degrees F, about 3 1/2 hours. Remove from smoker and let rest 15 minutes, then slice thin.
• For the cole slaw: Meanwhile, thinly cut both cabbages and put in a medium bowl. Grate the carrot and add to the bowl. Add the mayonnaise, sugar, vinegar, salt and pepper and mix well.
• For the gorilla berry habanero sauce: Add cranberries, sugar, orange juice, spice rub and habanero to a saucepan. Cook, stirring occasionally, over medium-high heat, about 20 minutes. Break down with an immersion blender.
• For the sandwich: Cut open the rolls. Open and toast, with two slices of cheese on the top halves. When cheese is melted, remove from heat and add about 3 tablespoons Gorilla Berry Habanero Sauce to each roll bottom. Add turkey breast, barbecue sauce and 1/2 cup cole slaw to each. Close sandwiches, then cut in half and enjoy!

SMOKED TURKEY SANDWICHES WITH SPICY AIOLI

Steps:

• Preheat the oven to 400 degrees F. Place the ciabatta rolls on a rimmed baking sheet with the cut side facing upwards. Bake until lightly toasted, 7 to 10 minutes.
• Arrange the bread, toasted side up, on a work surface and divide the spicy aioli on all the halves evenly. On each of the bottom halves place 1 slice of cheese, ripping in half if necessary to make the cheese fit the bread. On top of the cheese, layer the peppers, followed by the turkey. Divide the basil evenly on each of the top halves, pressing slightly to adhere to the aioli. Place the tops of the sandwiches on, then cut the sandwiches diagonally and serve.
• Whisk together the mayonnaise, chili paste and ¼ teaspoon salt in a small bowl. Refrigerate aioli until ready to assemble the sandwiches.

CHEESY SMOKEY TURKEY BAGUETTE WITH A PEAR APPLE SLAW

Steps:

• Coleslaw -- Mix the premade shredded slaw with the apple, pear, mayo, vinegar, salt and pepper in a small bowl and set to the side. If you like it creamier you can add mayo. But as it sits it will get a bit more watery so don't add to much. You want this to be a crisp coleslaw, not too creamy.
• Onions -- I just add them to a small bowl and put them covered with plastic wrap in the micro for 1 minute. I just want to soften them up a bit is all.
• Baguette -- After cutting it in half lengthwise, I scoop out a little of the inside bread to make room for the sandwich. Then I toast under the broiler for just a few minutes. I like to toast the inside so when I add the dressing the sandwich doesn't get soggy.
• BBQ Sauce -- Just mix the honey BBQ Sauce with the chipolte diced fine. You can add more if you like it a bit spicy. I add more, but I really like spice. Please add according to taste.
• Sandwich Time -- Add the BBQ spread on both insides of the bread. Then on the bottom half top with 4 slices of the cheese, then a few onion slices. Next the turkey, then the coleslaw, more onions and cheese and finish with the top bread slice.
• Bake -- Wrap up in foil and then bake 350 for about 15 minutes until the cheese melts. I flip it over half way through just so both sides get equal heat and the cheese melts all the way through. Just ENJOY!

TURKEY SLAW SANDWICH

Steps:

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