Sandwiches must be the mother of all inventions or at least the garbage can (bad food metaphor) for what’s left in the fridge. With that said, it is so fun to make use of everything in the fridge and so satisfying when it tastes so good. The key idea of this buffalo turkey slaw sandwich was clearly the buffalo sauce. I had made this sauce to go with the wings my son and I were eating to watch the NCAA tournament. Have I said yet how bad my brackets were this year. Oh well, there is always next year. Remember I am a Chicagoan and a Cubs fan so I have that concept down well.
I bought smoked turkey and roast beef at the grocery store and had leftover cabbage to use. Pretty simple idea. Shred some cabbage and dress the cabbage with some olive oil, mayo and a few spices. As most of you know, I almost always melt cheese on my sandwiches as well. I did that here and then top with as much buffalo sauce as you like. By the way, Buffalo sauce is just hot sauce (in this case Frank’s) and some butter melted in. I went light on the butter.
- 2 slices roast beef and smoked turkey
- 2 slices of ciabatta bread
- 3 slices havarti cheese
- buffalo sauce
- couple of slices of cabbage, shredded
- 1 -2 tbsp mayo and olive oil
- 1 tbsp white vinegar
- salt, pepper and oregano to taste
In a bowl, mix the dressing ingredients together until fully incorporated. Toss in the shredded cabbage. If this is too much dressing for you, simply add more cabbage. Next, take the ciabatta and cover the bottom side with the cheese. Place both halves on a baking tray and bake for 2 minutes at 325 degrees. The cheese should be melted. Remove from the oven and begin to assemble the rest of the sandwich. Top the cheese with the roast beef and then the turkey. Next grab as much of the cabbage as you like. Finish be drizzling, pouring on the hot sauce.
Cover, serve and enjoy!