Turkey Sandwiches with Brussels Sprout Slaw

Name: Turkey Sandwiches with Brussels Sprout Slaw
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 servings
Ingredients: 12 ounces Brussels sprouts, trimmed; 3/4 cup good mayonnaise, such as Hellmann's, plus extra for spreading; 2 tablespoons whole-grain mustard; 1 tablespoon good Dijon mustard; 1 tablespoon apple cider vinegar; Kosher salt and freshly ground black pepper; 6 individual or 2 large ciabatta breads, halved and toasted; 3/4 pound sliced turkey breast

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 6 servings

Level: Easy

Total: 15 min
Active: 15 min

Yield: 6 servings

Ingredients

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12 ounces Brussels sprouts, trimmed

3/4 cup good mayonnaise, such as Hellmann's, plus extra for spreading

2 tablespoons whole-grain mustard

1 tablespoon good Dijon mustard

1 tablespoon apple cider vinegar

Kosher salt and freshly ground black pepper

6 individual or 2 large ciabatta breads, halved and toasted

3/4 pound sliced turkey breast

Directions

Set up a food processor with the slicing disk and process the Brussels sprouts through the feed tube. (You don't need to remove the cores of the sprouts.) Transfer to a large bowl.
In a medium bowl, whisk together the mayonnaise, whole-grain mustard, Dijon mustard, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the mayonnaise mixture to the sprouts and toss well.
Place the ciabatta halves, cut sides up, on a cutting board. Spread a thin layer of mayonnaise over each half. Place a layer of turkey on the bottom halves, pile some of the slaw on top, and place a second layer of turkey on top of the slaw. Sprinkle generously with salt and pepper. Cover with the top halves of the breads, cut sides down. Serve the individual ciabattas cut in half or cut the large ciabattas in thirds and serve.