One of our favorite places to shop at in Tyler, Texas, is at Fresh by Brookshire’s. It is a gourmet supermarket that I could spend hours in. You can even drink a glass of wine while you shop! Well, that’s a novel idea!
When we go there, we try to make it a lunch stop, too. In their deli, they have so many great, delicious options. One of our favorites, is a sandwich called, “East Meets West.” It is usually on a large piece of French bread. It is made with a southwestern-inspired pork roast, topped with an Asian slaw.
Where this is how I came up with this recipe, but I thought, “LEFTOVER TURKEY!” YES!
I wanted to make it healthy (as always), so I decided on a smaller, whole-wheat bun. I made my slaw with olive oil based low-fat mayo. We use Rourke’s rub (found here) for the turkey seasoning. And, I served with “beet chips” from the grocery store. These were not Rourke’s favorite, but I liked them for a change. He loved the sandwich, though!Make slaw and let sit in the fridge for around 30 minutes. Stirring occasionally. Then, starting with a pound of turkey. Cut up and toss in Rourke’s rub. Here I used Boar’s Head Oven Gold Roasted Turkey, sliced thick. Or, use up that Thanksgiving turkey!Take whole wheat buns and add turkey. Top with slaw and cilantro leaves. Voila!Recipe:
Makes four sandwiches.
1/3 cup mayonnaise
1 tsp. honey
1 tsp. teryaki sauce
1/2 tsp. grated fresh ginger
1 small clove garlic, grated
2 cups coleslaw blend
salt and pepper to taste
Mix all ingredients. Put in refrigerator for at least 30 minutes, stirring occasionally,
Garnish with cilantro leaves.
4 whole-wheat buns
1 pound turkey
1/2 tablespoon Rourke’s rub or any Southwestern-flavored seasoning
Cut up turkey and stir in rub. Put turkey on bottom half of buns. Top with slaw and cilantro leaves. Put buns together.