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Southwestern Rachel Sandwich with Southwestern Slaw: Boar’s Head Boldest Bracket Challenge
Yield: 4 servings
Prep: 55 minsTotal: 55 minutes
Ingredients
For the Southwestern Slaw
- • 12 ounces Green cabbage, finely shredded
- • ¼ cup Red onion, finely sliced
- • ½ cup Carrots, shredded
- • ¼ cup Fresh cilantro, chopped
- • 3 tablespoons Boar’s Head Brand Fiery Chipotle Gourmaise™ (use more or less depending on how spicy you like your slaw)
- • ½ cup Mayonnaise
- • 1½ tablespoons Sugar
- • ½ tablespoon Whole grain mustard
- • 1 tablespoon Champagne vinegar
For the Southwestern Rachel Sandwich
- • 8 slices Marble bread (large-sized slices if available)
- • 16 slices Boar’s Head Brand Bold Blackened Turkey Breast, sliced thin
- • 16 slices Boar’s Head Brand Chipotle Gouda Cheese
- • 4 tablespoons Butter, softened
Instructions
To Make the Southwestern Slaw:
- Mix cabbage, red onion, carrots and cilantro in large bowl.
- In a smaller bowl mix Fiery Chipotle Gourmaise, mayonnaise, sugar, mustard and vinegar.
- Mix wet with dry and let sit refrigerated for 30 minutes to blend flavors.
To Make the Southwestern Rachel Sandwich:
- Line 8 slices of marble bread with two slices of cheese each. Top four of them with sliced Blackened Oven Roasted Turkey Breast, dividing evenly.
- Place ½ cup of coleslaw on top of each turkey pile; top with the remaining cheese and bread top.
- Heat a flat grill pan over medium heat and melt half the butter, then place sandwiches over melted butter.
- Spread second half of butter over tops of each sandwich.
- Grill for 2-3 minutes until browned. Flip and grill other side. (Alternatively, sandwich may be grilled in a Panini press)
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Notes
Level of difficulty: Intermediate
