Turkey Bacon Club Sandwiches with Brussel Sprout Slaw
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.
1/2poundoven-roasted turkey lunchmeatshaved
8slicesthick-cut baconfully cooked
1cupmicrogreens or arugula
1/2cupgranny smith applesliced julienne
2tablespoonsapple cider vinegar
1/4cupmayonnaise or plain greek yogurt
salt & pepperto 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