Smoked Turkey and Slaw on Country Toast

Food & Wine
A simple slaw complements deli turkey in this tempting sandwich. Experiment with different breads, such as toasted sourdough, rye, or pita.
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Ingredients

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2 tablespoons 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

Preparation

1. In a medium stainless-steel saucepan, heat the vinegar over moderate heat. Add the red cabbage and toss until it is starting to wilt, 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.

2. 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.

Menu Suggestions: Sandwiches need simple, no-fuss companions, such as oven fries, chips, or fruit salad.

Variations: Embellish the slaw as you like. Chopped scallions, grated jicama, or thin slices of green pepper all make good additions.

Wine Recommendation: Serve a simple, flavorful wine, such as a barrel-fermented sauvignon blanc from California or a a pinot blanc from Alsace in France.

Created date

June 2004