Smoky barbecue-flavored turkey and crunchy coleslaw create hearty party sandwiches.
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1 medium (1 cup) onion, chopped
4 (4 to 4 1/2 pounds) turkey thighs, skin removed
4 teaspoons grill seasoning
1 1/2 cups barbecue sauce
1 tablespoon chili powder
18 (3-inch square) ciabatta rolls, split
5 tablespoons Land O Lakes® Butter, softened
2 cups coleslaw mix
3 tablespoons coleslaw dressing
18 (3/4-ounce) slices Land O Lakes® Deli American
Spray inside of 3- to 4-quart slow cooker with no-stick cooking spray.
Place onion in bottom of slow cooker. Season each turkey thigh with 1 teaspoon grill seasoning. Combine barbecue sauce and chili powder in bowl. Place 2 turkey thighs over onions; spread half of barbecue sauce mixture over thighs. Repeat with remaining turkey thighs and barbecue sauce mixture. Cover; cook on Low heat setting 4-4 1/2 hours or High heat setting 3-3 1/2 hours, or until meat is tender and begins to separate from bone.
Remove turkey to work surface. Pull into shreds using 2 forks; discard bones. Return shredded turkey to slow cooker; stir to coat with sauce. Continue cooking on Low heat setting 30 minutes.
Combine coleslaw mix and dressing in bowl. Spread cut-sides of rolls evenly with butter. Place onto large ungreased baking sheet, cut-sides up. Broil 5 to 6 inches from heat 30-45 seconds or until rolls are toasted.
Spoon about 1/3 cup turkey mixture onto bottom half of rolls. Top each with 1 slice cheese and 2 tablespoons coleslaw mixture. Place top half of bun over coleslaw.
- Look for packages of turkey thighs in the fresh turkey section of the meat department.
- For more intense flavor, use zesty barbecue sauce.
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Just because you’re pressed for time doesn’t mean you can’t eat well. Weather it is lunch or dinner, one of these hearty hot sandwiches is sure to hit the spot.