TURKEY BRUSSELS CABBAGE SANDWICHES
What to serve, what to bring, what to make, what do we have?
There is no real sight of the end of this pandemic or what “over” will even look like or mean. We used to do 2,000 covers per day in high season on the weekends, and 1200 – 1500 on the weekdays. Our inventory was enormous when this silent killer strikes.
We have learned to hold many back up supplies of emergency frozen breads for busy crazy days, but now we are in a different sort of emergency, one we never planned for, or anticipated, but it came for all of us anyway. We have hundreds of servings of very good breads, which we will use to feed our heroes.
We are THANKFUL that we can use these bread, for our health care workers to break bread during their much needed work breaks.
Every day we make 30% vegetarian orders and 70% regular. We made this sandwich with all the things we had lots of, bread, Brussels sprouts, mayonnaise, mustard, the only thing we had to purchase was turkey breast. For the vegetarian sandwich we used grilled zucchini and roasted red bell peppers. This whole grain aioli we use in the Malibu Farm cookbook for the roasted Brussels sprouts, and we use a whole grain mustard vinaigrette for the raw shaved Brussels sprouts.
TURKEY BRUSSELS CABBAGE SANDWICHES
Ingredients
- 4 Brioche burger buns or any sandwich bread
- 8 slices turkey breast, or sliced cheese, grilled zucchini and or roasted bell peppers
Cabbage slaw:
- 3 tablespoons mayonnaise
- 4 tablespoons whole grain mustard
- 1 tablespoon fresh lemon juice
- 1 small clove garlic, grated
- ΒΌ cup fresh herbs, chopped
- 4 large Brussels sprout, shaved fine
- 1 cup raw shaved cabbage
Instructions
- Combine mayonnaise, mustard, garlic, lemon juice and herbs in a bowl and toss with the raw Brussels sprouts and cabbage. Season to taste with salt, if desired.
- Assemble your sandwiches with the slaw, the turkey (or cheese, or grilled zucchini and bell peppers).