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Sandwiches must be the mother of all inventions or at least the garbage can (bad food metaphor) for what’s left in the fridge. Â With that said, it is so fun to make use of everything in the fridge and so satisfying when it tastes so good. Â The key idea of this buffalo turkey slaw sandwich was clearly the buffalo sauce. Â I had made this sauce to go with the wings my son and I were eating to watch the NCAA tournament. Â Have I said yet how bad my brackets were this year. Â Oh well, there is always next year. Â 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. Â Pretty simple idea. Â Shred some cabbage and dress the cabbage with some olive oil, mayo and a few spices. Â As most of you know, I almost always melt cheese on my sandwiches as well. Â I did that here and then top with as much buffalo sauce as you like. Â By the way, Buffalo sauce is just hot sauce (in this case Frank’s) and some butter melted in. Â I went light on the butter.
Ingredients:
- 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
Directions:
In a bowl, mix the dressing ingredients together until fully incorporated. Â Toss in the shredded cabbage. Â If this is too much dressing for you, simply add more cabbage. Â Next, take the ciabatta and cover the bottom side with the cheese. Â Place both halves on a baking tray and bake for 2 minutes at 325 degrees. Â The cheese should be melted. Â Remove from the oven and begin to assemble the rest of the sandwich. Â Top the cheese with the roast beef and then the turkey. Â Next grab as much of the cabbage as you like. Â Finish be drizzling, pouring on the hot sauce.
Cover, serve and enjoy!
I love Frank’s, and just about anything with hot sauce. This looks divine–havarti melts so nicely, too.
Frank’s is probably the best. I use sriracha a lot to but this may be the way to do it going forward!
Beautiful sandwich – speaking my language!! Love it.
Looks divine!