Turkey Barbecue Sandwiches With Pickles and Slaw Turkey Cubano
Yield: 4 servings Total time: 20 minutes Yield: 2 to 4 servings Total time: 15 minutes
1⁄ cup apple cider vinegar,
4
plus more as needed 2 teaspoons sugar 1 teaspoon fine sea salt 4 cups sliced green cabbage (about 1⁄2 small head)
1 large shallot, thinly sliced 1 large carrot, coarsely
grated
1 jalapeño, seeded and
thinly sliced
1⁄ cup barbecue sauce,
2
homemade or storebought, plus more for serving
Hot sauce (optional) 12 ounces cooked shredded turkey, warmed up (about 3 cups) Mayonnaise (optional) 4 sandwich or hamburger
buns
Bread-and-butter pickle
slices, for serving
In a small pot, combine 1⁄
4 cup vinegar, the sugar and the salt. Cover pot and heat just until sugar dissolves, 1 to 2 minutes.
Meanwhile, in a medium bowl, toss together cabbage, shallot, carrot and jalapeño. Pour hot vinegar mixture over vegetables and toss to combine. Cover and let sit, tossing occasionally, while you prepare the sandwiches.
Pour barbecue sauce into a medium bowl and taste it. If it’s too sweet, add a little more vinegar and hot sauce, if you like. Toss in turkey and stir until evenly coated.
To assemble the sandwiches, spread mayonnaise inside the buns, if you like, then fill the buns with slaw, pickles and turkey. Serve with more hot sauce on the side, if you like. 4 tablespoons mayonnaise Hot sauce or mustard, to
taste
2 (12-inch) soft hero rolls or semolina loaves, split in half horizontally
3 to 4 ounces cooked turkey
breast, thinly sliced 8 slices deli ham or prosciutto
8 slices Swiss cheese
1⁄3 cup sliced pepperoncini peppers or other pickled hot peppers (optional) 1 large dill pickle, sliced 2 tablespoons unsalted butter, melted
Place a rack in the center of the oven and another rack directly below it. Place a rimmed baking sheet on each rack. Once the pans are inside, heat oven to 350 degrees.
In a small bowl, add the mayonnaise and stir in hot sauce or mustard to taste – it should have a kick. Spread mayonnaise mixture inside the rolls, coating both the top and bottom halves. Layer rolls with turkey, ham, cheese, pepperoncini (if using) and pickle slices.
Using your hands, press the sandwiches down and make sure nothing slides out. (If it does, poke it back in.) Then, use a brush to butter the top and bottom halves of the rolls.
Remove a hot baking sheet from the oven and place the sandwiches on top. Layer the other hot baking sheet on top of the sandwiches. Place a small pot cast-iron skillet or other heavy heatproof item on top of that second hot baking sheet to create a press.
Carefully return to oven and bake until sandwiches are warm, toasted and golden brown and the cheese is melted, 8 to 13 minutes. (You’ll have to lift off the second pan to check on the sandwiches.) Cut sandwiches in half and serve immediately.