A brioche roll sandwich pairs a soft, lightly sweet bun with savory turkey, crisp slaw, and a tangy mustard dressing. This quick version is easy to customize, and a brief toast keeps the buttery roll sturdy without hiding its tender texture.
Ingredients
- 4 brioche rolls, about 3½ inches (9 cm) wide
- 12 oz (340 g) cooked sliced turkey breast, chilled or freshly cooked
- 2 cups (140 g) finely shredded green cabbage
- 1 medium carrot, peeled and coarsely grated, about ½ cup (55 g)
- ¼ cup (60 g) mayonnaise
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon (5 ml) honey
- ¼ teaspoon fine salt, plus more to taste
- ⅛ teaspoon black pepper
- 1 tablespoon (14 g) unsalted butter, softened
- 4 thin slices (about 60 g) red onion
- 4 leaves (about 20 g) butter lettuce, washed and thoroughly dried
Instructions
- Make the slaw dressing: in a medium bowl, stir together the mayonnaise, Dijon mustard, cider vinegar, honey, salt, and pepper until smooth. Add the cabbage and grated carrot, then toss until evenly coated. Taste and adjust the salt or vinegar. Set aside while you prepare the rolls; this short rest lets the cabbage soften slightly while staying crisp.
- Split the brioche rolls horizontally, keeping the halves attached at the back if you prefer an easy-to-hold sandwich. Spread the cut sides lightly with softened butter. Heat a large skillet over medium heat. Toast the rolls cut-side down in batches for about 1–2 minutes, until lightly golden. Watch closely: brioche contains sugar and can brown quickly. Transfer to a plate.
- If using freshly cooked turkey, make sure it has reached the USDA FSIS safe minimum internal temperature of 165°F (74°C), checked with a food thermometer at the thickest part. Let it rest briefly, then slice thinly. For cooked, packaged turkey, follow its storage instructions and use it cold or warm it gently; do not leave it at room temperature for more than 2 hours.
- Layer one lettuce leaf on the bottom half of each roll. Divide the turkey evenly among the rolls, folding the slices loosely rather than compressing them. Add a slice of red onion and a generous spoonful of slaw to each. Keep extra slaw on the side if you prefer a less generously filled sandwich.
- Close the rolls and serve promptly, while the buns are still lightly crisp and the slaw is cool. If preparing ahead, keep the components separate and assemble just before serving so the bread does not become soggy.
Tips
- Choose the right turkey: Thinly sliced roasted turkey gives a classic deli-style bite. Leftover roast turkey works well too; slice it across the grain, and check that leftovers have been refrigerated promptly.
- Keep the rolls from going soggy: Dry lettuce thoroughly and place it between the bun and wetter fillings. Drain excess liquid from the slaw before spooning it onto the sandwiches.
- Adjust the sweetness: Brioche is already slightly sweet, so taste the dressing before adding extra honey. A little more vinegar or Dijon can sharpen it if the overall sandwich tastes too rich.
- Use a substitute if needed: Soft potato rolls work in place of brioche, though they are usually less buttery and sweet. For a dairy-free version, use dairy-free rolls and olive oil or a suitable plant-based spread for toasting.
Serving Suggestions
Serve the sandwiches with kettle-style potato chips, oven-roasted potato wedges, or a simple green salad dressed with vinaigrette. Pickles or a few vinegar-dressed sliced cucumbers add a refreshing contrast to the rich roll. For a larger spread, offer extra slaw and mustard on the side so diners can adjust each sandwich to taste.
For lunch boxes, pack the turkey, lettuce, and slaw separately from the rolls and assemble at mealtime. Keep perishable fillings chilled in an insulated lunch bag with an ice pack; do not leave them unrefrigerated for extended periods.
Variations
- Ham and Swiss: Replace the turkey with 12 oz (340 g) sliced ham and add 4 thin slices (about 85 g) Swiss cheese. Choose cooked ham and keep it refrigerated until assembly.
- Chicken salad: Use 12 oz (340 g) cooked chicken, shredded or sliced, in place of turkey. Toss it with a little of the dressing, then serve the remaining slaw alongside or on top.
- Vegetarian: Swap the turkey for 8 oz (225 g) sliced baked tofu or 4 cooked vegetable patties. Add avocado if desired, but assemble just before eating to keep the roll from becoming damp.
- Spicy slaw: Stir 1–2 teaspoons (5–10 ml) hot sauce into the dressing, or add a pinch of cayenne. For a more pronounced crunch, include ½ cup (50 g) thinly sliced radishes.
Storage and Reheating
For best texture, store the rolls, turkey, and slaw separately. Refrigerate the turkey and prepared slaw within 2 hours of preparation, in covered containers at 40°F (4°C) or below. Cooked turkey and the slaw are best used within 3–4 days; follow the package date and storage directions for deli turkey, and discard anything left out at room temperature for more than 2 hours (or 1 hour above 90°F / 32°C).
Assembled sandwiches are best eaten right away. If you do have leftovers, wrap them and refrigerate promptly, then eat within 1 day for the best bread texture. Reheat turkey separately in a covered pan or microwave until steaming hot; if reheating leftovers, bring them to 165°F (74°C). Do not microwave the assembled sandwich with lettuce and slaw inside. Toast fresh rolls and add the cold fillings afterward.
Frequently Asked Questions
Can I make the slaw ahead?
Yes. Mix it up to 1 day ahead and keep it covered in the refrigerator. It will soften as it sits, so drain off excess liquid and give it a quick stir before assembling. For the crispest result, prepare the dressing in advance but toss it with the cabbage and carrot shortly before serving.
Should brioche rolls be toasted?
Toasting is optional, but it adds a light crisp edge and helps the bread hold up to the slaw. Toast only the cut sides over medium heat, and remove them when just golden; the enriched dough can darken quickly.
Can I use frozen brioche rolls?
Yes. Thaw them according to the package directions, then split and toast as directed. Avoid assembling sandwiches with partially frozen rolls, since condensation can make the bread damp.
What can replace mayonnaise?
Use plain Greek-style yogurt or a dairy-free mayonnaise in the slaw dressing. Yogurt makes the dressing tangier and less rich, so start with 3 tablespoons (45 g) and add more to reach a creamy consistency.
How do I keep the sandwich from falling apart?
Use a roll that is wide enough for the filling, dry the lettuce well, and avoid overfilling with slaw. Layer lettuce against the bread, turkey in the middle, and slaw on top; serve with a napkin, or wrap the lower half in parchment to hold it together.
Can I serve the sandwich warm?
Yes. Warm the turkey separately and assemble with cool slaw and lettuce just before serving. The contrast works well, and keeping the vegetables out of the pan prevents them from wilting.
Related
- Menu of the Day Spanish: A Simple Three-Course Meal
- Have a Good Evening Pictures: Meaning and How to Share
- Mexican Dried Fruit Candy with Chile and Lime
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).