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.
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.