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Turkey Sandwich

Turkey Sandwich

Turkey Sandwich

  • Cook Time: 1 Hour
  • Yield: 8 Servings

Sesame and pumpkin seeds along with our homemade sauce adds a kick to the perfect day-after-Thanksgiving dish. Recipe created by Chef Eduardo Ruiz.


  • 2 tbsp. sesame seeds, toasted
  • 1 tsp. annato seeds
  • 2 tbsp. pepitas (pumpkin seeds), toasted
  • 2 tsp. dried oregano, 1
  • 2 chiles anchos, toasted
  • 2 bay leaves
  • 2 garlic cloves
  • 28 oz. Medium Red Chile Sauce
  • 1 tbsp. Worcestershire sauce
  • 2 tbsp. distilled vinegar
  • 2 c. turkey drippings
  • 2 c. vegetable stock
  • 1 head cabbage, shaved
  • 2 carrots, grated
  • 1 tbsp. salt
  • 8 bolillos
  • 1 cucumber, diced
  • Mayonnaise, to taste
  • Butter, melted, to taste


  1. Add all the ingredients for the sauce to a blender and blend until smooth. Transfer sauce to a large sauce pan and cook over low heat for 30 minutes until flavors are fully developed.
  2. Shred turkey meat (2-3 pounds) and add to sauce; leave stovetop on low heat.
  3. Add all slaw ingredients to a large bowl, mix well and refrigerate. Every 30 minutes, give the slaw a toss so that the cabbage begins to break down. Let sit for about 2 hours.
  4. Cut the bolillos lengthwise. Toast them in the oven.
  5. Spread a generous portion of butter and mayonnaise on the bolillo.
  6. Add a good amount of the turkey in sauce on the sandwich; garnish with slaw and freshly diced cucumbers.


These sandwiches are great for leftover roasted turkey during the holidays, or you can cook a turkey just for this recipe.