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Pulled BBQ Turkey sandwich an award-winning hit

  • May 29, 2018
  • 2018 Northwest Food Show, Featured Posts, Hall of Fame, Recipe

Take a classic barbecue sandwich and switch it up with shredded Foster Farms Mesquite Smoked Turkey Breast.  Add in a tangy sauce and you have a winner!

Judges loved the homemade coleslaw that topped off this delicious sandwich during the recent Northwest Food Show.

SANDWICH INGREDIENTS

  • Nature’s Ridge All Natural, Mesquite Smoked Turkey Breast
  • ½ c of Sweet Baby Ray’s BBQ Sauce
  • 6 Hawaiian Sweet Rolls


ASSEMBLY DIRECTIONS

  1. Shred Turkey into thin strips
  2. Combine the Turkey with Sweet Baby Ray’s sauce
  3. Assemble Turkey mixture on rolls
  4. Top with Coleslaw, Pickles and Dill.
  5. Close top and hold with frill pick
Rediscover Turkey Hall of Fame

COLESLAW INGREDIENTS

  • 1/6 cup mayonnaise
  • 1 1/2 tablespoons drained pickle relish
  • 1/2 tablespoon buttermilk
  • 1 teaspoons drained prepared horseradish
  • 1/2 teaspoon spicy brown mustard
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon sugar
  • Kosher salt, freshly ground pepper
  • 1 1/4 cups finely shredded green cabbage
  • 1/2 cup finely shredded savoy cabbage
  • 1/8 cup finely chopped parsley
  • 1/8 cup finely chopped scallion greens

COLE SLAW DIRECTIONS

    1. Whisk mayonnaise, relish, buttermilk, horseradish, mustard, vinegar, and sugar in a medium bowl. Season with salt and pepper. Add green and savoy cabbages, parsley, and scallion greens and toss to coat. Taste and season again with salt and pepper.
    2. Do Ahead: Dressing can be made 3 days ahead. Cover and chill.

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