Loading Video...

Make-Ahead Turkey and Swiss Sandwiches with Carrot Slaw

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
Share This Recipe


Carrot Slaw:

3 medium carrots, coarsely grated on a box grater

1 tablespoon apple cider vinegar 

1 tablespoon mayonnaise 

1 tablespoon chopped chives 

1 tablespoon chopped fresh flat-leaf parsley 

1/4 teaspoon caraway seeds, lightly crushed with the side of a knife 

Kosher salt and freshly ground black pepper 


8 slices Russian rye bread

Spicy brown mustard, as needed 

12 ounces thinly sliced oven-roasted turkey 

6 ounces sliced Swiss cheese 

About 1/3 cup dill pickle chips 


  1. For the carrot slaw: Mix the grated carrots with the vinegar, mayonnaise, chives, parsley, caraway, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
  2. For the sandwiches: Lightly toast the bread. Prop the bread against something and let it cool upright so that the steam does not make it soggy.
  3. Lay out the bread and generously slather with mustard. Divide the turkey equally among 4 slices of the bread and the cheese evenly among the remaining 4 slices. Top the turkey with the carrot slaw and pickles, then invert the bread with the cheese over top to make 4 sandwiches. Wrap each sandwich in wax paper and refrigerate for up to 4 hours until ready to serve.
  4. Cut the sandwiches in halves or thirds before serving.