1 ea. Whole Grain Bun
2 Tbsp. Dijonnaise
5 oz. BBQ Pulled Turkey
2 Slices Honey Peppered Bacon
½ oz. slices 1 ea. Smoke Gouda,
2 oz. Carolina Cole Slaw, drained
3 lb Turkey Pot Roast, shredded
2 c BBQ Sauce, Sweet Baby Ray’s
¾ c Apple Cider
¼ c Honey
2 Tbsp. Dijon Mustard
CAROLINA COLE SLAW
2 lb 4 oz Cabbage, shredded fine, large head
6 oz Green Pepper, small dice
4 oz Vidalia Onion, small dice
6 oz Carrot, peeled & graded
1 c (8 oz) Granulated Sugar
1 tsp (8 gr) Salt
½ tsp (4 gr) Fresh Milled Black Pepper
2 tsp (2 gr) Dry Mustard
1 tsp (3 gr) Celery Seeds
1 c (8 oz) Apple Cider Vinegar
2/3 c Canola Oil
½ c Mayonnaise
¼ c Dijon mustard
1 tsp. Worcestershire Sauce
BBQ TURKEY: Combine the BBQ sauce, honey, Dijon and apple cider and blend well in a small stainless steel bowl.
Place shredded turkey in a large stainless steel bowl, then blend with the apple cider BBQ sauce. Cover with foil, being careful the foil does not come into contact with the BBQ turkey. The sauce will have a reaction with the foil.
Bake 30 minutes in a 350 degree F oven.
Place in a casserole on the serving line.
CAROLINA COLE SLAW: In a large stainless steel bowl combine all the prepared vegetables and toss to blend well.
Prepare the Dressing: Combine all ingredients for the dressing, except the oil. Blend well. Allow to marinate for 15 minutes. Whisk in the oil.
Combine the Dressing with the tossed vegetables. Blend well. Adjust salt & pepper.
Refrigerate until needed.
DIJONNAISE: Combine all the ingredients in a stainless steel bowl
Blend all the ingredients w/ a rubber spatula
Place into a container w/ a lid---Label, date & refrigerate
BOURBON HONEY: Combine the honey and bourbon and blend well.
Place into a storage container w/a lid label and date. Refrigerate if not being used immediately. If refrigerated warm in the microwave for 15-20 seconds before using
CANDIED BACON: Line a ½ size Sheet with foil or parchment paper
Neatly arrange the crisp bacon slices on the sheet pan
Brush the Crisp Bacon Strips with the Bourbon Honey—then sprinkle with the coarse black pepper.
Return to a 350ºF for 3-4 minutes. Do Not Burn
Hold Warm Ready for service
ASSEMBLE SANDWICH: Open the Bun (butter on top of the bun)
Spread the bottom part of the bread with 2 Tbsp. of Dijonnaise.
Arrange the BBQ Turkey over the Dijonnaise.
Cover with 1 slice of Smoked Gouda.
Place the sandwich on a baking sheet and place in Convection oven to crisp the bun and melt the cheese - approximately 2-3 minutes.
Top with the Cole Slaw.
Place the top of the Bun over the Cole Slaw.