This West Coast version of a deli sandwich uses smoked turkey rather than pastrami. This makes more coleslaw than you’ll need for the sandwiches but it’ll keep for 2-3 days in the fridge
PREPARATION TIME: Less than 10 mins
COOKING TIME: Less than 10 mins
SERVES: 2
INGREDIENTS
- Carrots 2, finely shredded
- white cabbage ¼ small, finely shredded
- red onion 1/2 small, finely sliced
- white wine vinegar
- mayonnaise
- large white bloomer 4 slices
- sliced smoked turkey 150g
- emmenthal cheese 4 slices
- gherkins 4, sliced, plus extra to serve
- soft butter 1 tbsp
- RUSSIAN DRESSING
- mayonnaise 1 tbsp
- tomato ketchup 1 tsp
- creamed horseradish 1 tbsp
METHOD
- STEP 1 Put the carrot, cabbage and onion in a bowl. Add 1 tsp of white wine vinegar and 2 tsp of mayonnaise, season and mix together.
- STEP 2 Mix the dressing ingredients. Spread the dressing over one side of the bread. Add a couple of tbsp of coleslaw to two slices, then the turkey, then the cheese. Add a few slices of pickle then top with the other slices of bread, dressing-side down. Spread the outside of the sandwiches with soft butter. Heat a large frying pan and fry on both sides until crisp and golden and the cheese has started to melt. Serve with extra pickles.
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Olive Magazine - Janine Ratcliffe