This scrumptious sandwich recipe is sure to please everyone at any picnic gathering. The plump sweet dried cranberries in the crunchy Summer Slaw harmonize beautifully with the tasty oven roasted turkey breast. It is summer in a sandwich.
|4||slices of Dempster's Whole Grain's Flax bread|
|4 tbsp||soft butter|
|8||slices Maple Leaf natural selections oven-roasted Turkey breast|
|8||leaves of baby green lettuce|
|1.5 cup||shredded coleslaw mix|
|1||green onion chopped|
|2 tbsp||dried cranberries|
|2 tbsp||sunflower seeds|
|1 tbsp||toasted almond slivers|
|2 tbsp||apple cider vinegar-for coleslaw dressing|
|2 tbsp||vegetable or canola oil-for coleslaw dressing|
|2 tbsp||liquid honey-for coleslaw dressing|
|1 tbsp||Dijon mustard-for coleslaw dressing|
|.5 tsp||salt-for coleslaw dressing|
|.5 tsp||ground black pepper-for coleslaw dressing|
This recipe makes 2 sandwiches. You will have leftover coleslaw for another time.
To make Summer Slaw: In a medium-large bowl whisk together the coleslaw dressing: vinegar, honey, oil, mustard, salt and pepper until well blended. Add shredded coleslaw mix, dried cranberries, green onion, sunflower seeds, and toasted almond slivers. Mix all together very well until combined.
Spread butter on each slice of bread. On two of the buttered slices add four slices of turkey each.
Top them with a large scoop of coleslaw each.
Add 4 leaves of lettuce, and top each sandwich with the remaining buttered bread, butter side down. Slice each sandwich diagonally, wrap up securely to take to the picnic. ENJOY!
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