Gobble Gooble Goo Grilled Sandwiches
I came across the recipe and tried it for all that leftover turkey after Thanksgiving. It has been such a big hit with the family, they are more excited for the leftovers than they are the Thanksgiving dinner. The coleslaw recipe alone is the best I've ever had.
I came across the recipe and tried it for all that leftover turkey after Thanksgiving. It has been such a big hit with the family, they are more excited for the leftovers than they are the Thanksgiving dinner. The coleslaw recipe alone is the best I've ever had.
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1/3 cup mayonnaise
- 1 pinch salt not to much, just a pinch
- 1 pinch cayenne pepper use to taste, depending on how spicy you want.
- 2 1/2 cups coleslaw mix
- 8 tablespoons cranberry sauce
- 16 slices bread italian or rye
- 8 slices swiss cheese
- 8 oz. roasted turkey sliced thinly
- Carbohydrate 54.7839884633836 g
- Cholesterol 40.2670000021979 mg
- Fat 13.9674417261374 g
- Fiber 7.87543292903754 g
- Protein 21.4021831807555 g
- Saturated Fat 6.14892464963263 g
- Serving Size 1 1 Serving (198g)
- Sodium 960.082683575076 mg
- Sugar 46.9085555343461 g
- Trans Fat 1.09639294582803 g
- Calories 435 calories
Step-by-step
- Whisk the mayo, sugar, vinegar, salt in a bowl; add cayenne to taste. Stir in coleslaw mix; set aside.
- Preheat a griddle, large nonstick skillet or “Foreman†-type grill to medium. Assemble sandwiches by spreading 1 T. cranberry sauce on the unbuttered side of each slice of bread. Top each with a piece of Swiss cheese, then arrange turkey on 4 slices of bread; top each with ¼ cup slaw. Place remaining bread on slaw, buttered side up. Grill sandwiches. If you are using a griddle or skillet, press them lightly with the back of a cookie or baking sheet. Cook until golden on one side, approx. 2 minutes, flip and grill until bread is toasted and cheese has melted. With a Foreman-type grill, simply grill until grill marks appear on bread and cheese is melted. Eat while warm — absolutely incredible!
The Bread Constraint
Italian or rye bread anchors this build. Dense sandwich loaves hold up against moisture better than soft sandwich bread. Rye brings caraway warmth, while Italian loaves offer a neutral, chewy crumb. Butter the exterior faces lightly. Dry bread burns before the internal cheese melts. Keep griddle heat at medium. High heat scorches the exterior while leaving the turkey cold.
The Slaw Dynamic
Toss the coleslaw mix with mayonnaise, apple cider vinegar, and sugar thirty minutes prior to assembly. Salt draws water from shredded cabbage through osmosis. Drain excess liquid if the mixture looks watery. Undrained slaw will saturate the bread and prevent proper browning. Cayenne pepper adds direct heat behind the sweetness of the cranberry sauce.
The Cheese Barrier
Swiss cheese acts as a fat barrier between the meat and the bread. Place sliced Swiss directly against the turkey on both sides. This positioning stops moisture transfer during the two-minute toasting window. Press the bread gently with a baking sheet to ensure full contact with the heating surface. Serve immediately while the cheese remains fluid.
