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Bobby Flay's Roasted Turkey Sandwich with Coleslaw

PREP TIME
40 mins
SERVINGS
4
RATE THIS RECIPE
(0)
Bobby Flay's Roasted Turkey Sandwich with Coleslaw
Anthony Michael Contrino, Katie Stilo and Tina DeGraff
PREP TIME
40 mins
SERVINGS
4
RATE THIS RECIPE
(0)

Ingredients

Russian Dressing
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon capers, drained
  • 3 cornichons, finely diced
  • 1 pinch chile de arbol or cayenne
  • kosher salt and freshly ground black pepper
  • Coleslaw
  • 3/4 cup mayonnaise
  • 1/2 small white onion, grated
  • 2 tablespoons sugar
  • 1 teaspoon celery salt
  • 1 teaspoon celery seed
  • 3 tablespoons apple cider vinegar
  • salt and freshly ground black pepper
  • 1 small head cabbage, cored and finely shredded
  • 2 carrots, finely shredded
  • Roasted Turkey Sandwich
  • 8 slices rye bread
  • Russian dressing (recipe above)
  • 16 ounces thinly sliced roasted turkey breast
  • coleslaw (recipe above)
  • Dill pickles, for serving
  • Chef notes

    This recipe is an homage to my favorite hometown sandwich from the 2nd Avenue Deli. This has been my classic NYC go-to sandwich for decades. When I'm feeling a little under the weather, I call 2nd Ave Deli for this sandwich and some matzoh ball soup. It's New York City all the way.

    Preparation

    For the Russian dressing:

    Whisk together the mayonnaise, ketchup, horseradish, capers, cornichons and chile de arbol in a bowl and season with salt and black pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.

    For the coleslaw:

    Whisk together the mayonnaise, onion, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage and carrot, stir to combine and season with more salt and pepper, if needed.

    Let slaw sit at least 15 minutes before serving.

    For the sandwich:

    1.

    Lay the slices of the bread on a clean work surface and spread each with a few teaspoons of the Russian dressing.

    2.

    Top each bread slice with some of the turkey and a dollop of the coleslaw.

    3.

    Top each sandwich with the remaining slice of bread. Cut in half and serve with the dill pickles.