Smoked turkey breast sandwiches with quick slaw
Sliced smoked turkey makes a weeknight sandwich supper when you build it with a crisp, tangy slaw and toasted bread. The turkey is already cooked and seasoned, so all you do is assemble and eat.
About 470 calories a serving, 25 g protein, 45 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- about 1 pound one small head green cabbage, halved
- 4 slices bread for toasting
From your shelf
- 8 ounces smoked sliced turkey breast
Staples
- 2 tablespoons oil
- 1.5 tablespoons vinegar
- pinch salt
- pinch pepper
- Slice the cabbage half into thin ribbons and toss in a bowl with 2 tablespoons oil, 1.5 tablespoons vinegar, a pinch of salt, and a pinch of pepper. Set it aside while you toast 4 slices of bread until they are golden and crisp, about 3 minutes.
- Arrange 4 ounces of the turkey breast on each of two plates alongside half the slaw and its bread. The turkey is ready to eat straight from the package.
Note Swap the slaw for sliced tomato and lettuce if you prefer. The slaw keeps covered in the fridge for two days. Serve with mustard on the side, or with a cold drink and a simple salad on the side to stretch the meal.
On the label
TURKEY BREAST, WATER, DEXTROSE, CONTAINS LESS THAN 2% OF SODIUM LACTATE, SALT, SODIUM PHOSPHATE, SODIUM NITRITE, SODIUM ERYTHORBATE, SMOKE FLAVORING, SODIUM DIACETATE.
Archer Farms, pepperoni, salami & cold cuts, serving 56 GRM, package 8 oz/227 g. Ingredients as printed on the label.
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Cooks as turkey breast, deli turkey. Half of it left? Use up the turkey breast.