A perfect picnic sandwich filled with layers of shaved oven-roasted turkey breast, gouda cheese, bacon, microgreens and a crisp brussel sprout slaw made with granny smith apples, zesty radishes and a homemade honey mustard vinaigrette. Serve on toasted whole-grain bread, a crusty baguette or ciabatta. Whatever bread you choose, you can’t go wrong with this tasty sandwich.
There are few things I love more than a good sandwich. Like Joey Tribbiani, I would likely take a bullet for a great sandwich. Sorry, Chandler! However, unlike Joey, my sandwich of choice isn’t a meatball sub. I tend to lean more towards a giant club sandwich with some sort of fresh, crusty bread or toasted whole wheat. I don’t know if it’s the bacon, the bread, or all the yummy toppings that make club sandwiches so great but in my mind, they’re the perfect sandwich.
Lately, I’ve been rediscovering my love for sandwiches, in general, by experimenting with different sauces, homemade dressings and unique ingredients. I love how something as simple as a flavored mayonnaise or vegetable slaw can elevate a sandwich from ordinary to extraordinary just like that.
It’s tricks like these that helped me create the recipe I’m sharing with you today. These Turkey Bacon Club Sandwiches are taken to the next level with the addition of a crunchy brussel sprout slaw made with a homemade creamy honey mustard vinaigrette. Despite being more of a winter vegetable, I’ve been on a major brussel sprout kick this summer. Rather than roasting them in the oven, I’ve been enjoying them shaved and served raw in salads or in slaws like the one I’m sharing today for these sandwiches.
How to Make Brussel Sprout Slaw
This slaw comes together super easily. With only seven ingredients, you won’t believe how much flavor this little salad adds to these sandwiches. Begin by shaving your brussel sprouts nice and thin using a sharp knife or mandolin slicer. Next, thinly slice or julienne the green apple and radishes. Add everything to a medium-sized bowl and set aside. To make the dressing, whisk together the apple cider vinegar, mayonnaise, dijon mustard, honey and salt and pepper until smooth. You can also pulse all the dressing ingredients together in a food processor. Finally, pour the dressing over the brussel sprout mixture and toss to coat. I like to let the slaw marinate for at least an hour before building the sandwiches to let all the flavors meld together.
Assembling the Turkey Bacon Club Sandwiches
Choosing the right bread really makes or breaks a sandwich in my opinion. For these particular sandwiches, I recommend choosing something that has some heft to it. I love to use ciabatta bread because of all its little nooks and crannies. They’re perfect for absorbing extra dressing from the slaw. However, I’ve also made these using demi baguettes or large pretzel buns too. In a pinch, you could also use toasted whole-grain bread as well.
Whatever bread you select, begin by layering a generous amount of oven-roasted turkey breast down as a base. Then, top each sandwich with gouda cheese, two slices of bacon, and a heaping scoop of the brussel sprout slaw. Garnish each sandwich with microgreens or arugula and then top each with another piece of bread or the top half of the roll.
These sandwiches are super simple and full of flavor. I like to serve them with a side of salt and vinegar potato chips and any leftover brussel sprout slaw. When the weather gets cooler I’m going to try turning this sandwich into a toasted panini too. Just thinking about the melty gouda cheese with the green apple is getting me excited. I’ll have to report back on the results!
If you try out these Turkey Bacon Club Sandwiches with Brussel Sprout Slaw, please give the recipe a rating and leave me a comment down below with your thoughts. Do you have a favorite summer sandwich? I’m always on the hunt for new, great sandwich ideas. Feel free to share yours with me. You can find me on social media at @frydaeblog and #frydaeblog. Give me a follow and say hello.
Thanks so much for stopping by and I hope you have a wonderful weekend. Happy Frydae!
Turkey Bacon Club Sandwiches with Brussel Sprout Slaw
- 4 ciabatta rolls*
- 1/2 pound oven-roasted turkey lunchmeat, shaved
- 4 slices gouda cheese
- 8 slices thick-cut bacon, fully cooked
- 1 cup microgreens or arugula
- 1 cup brussel sprouts, shaved
- 1/2 cup granny smith apple, sliced julienne
- 1/2 cup radishes, sliced julienne
- 2 tablespoons apple cider vinegar
- 1/4 cup mayonnaise , or plain greek yogurt
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- salt & pepper, to taste
- In a small bowl, combine mayo, mustard, apple cider vinegar and honey. Whisk to combine and then season with salt and pepper, to taste. Set aside.In a large bowl, combine sliced radishes, brussel sprouts and green apple. Pour dressing over brussel sprout mixture and then gently toss to coat everything in the vinaigrette. Cover and let slaw marinade in the fridge for at least 1 hour.Meanwhile, cook the bacon over medium heat on your stovetop. When crispy and fully cooked, remove and let drain on a paper towel-lined plate.Next, slice the ciabatta rolls in half. Lay a generous amount of shaved turkey on the bottom half of each roll. Top with a slice of cheese and two strips of the cooked bacon. Finally, top each with a heaping mound of the brussels sprout slaw and garnish with microgreens or arugula.Top each sandwich with the top slice of the ciabatta roll and serve immediately.
*Demi baguettes, pretzel rolls, or toasted whole-grain bread are also great options for these sandwiches