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Source: Food and Wine Quick from Scratch

Smoked Turkey and Slaw on Country Toast
A simple slaw complements deli turkey in this tempting sandwich. Experiment with different breads, such as toasted sourdough, rye, or pita.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
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2 tablespoons white wine vinegar
1 pound red cabbage, (about 1/3 head), shredded (about 1 quart)
2 carrots, grated
1/2 cup mayonnaise
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 thick slices country bread loaf
1 pound smoked turkey breast, sliced thin
1 pound tomatoes, sliced




In a medium stainless-steel saucepan, heat the vinegar over moderate heat. Add the red cabbage and toss until it is starting to wilt, 1 to 2 minutes. Transfer the cabbage to a medium glass or stainless-steel bowl and toss with the carrots, mayonnaise, cumin, paprika, salt, and pepper.

Heat the broiler. Put the bread on a baking sheet and broil, turning once, until crisp on the outside but still slightly soft in the center, about 3 minutes in all. Sandwich the turkey, sliced tomato, and slaw between pieces of toast.


Wine Recommendation: Serve a simple, flavorful wine, such as a barrel-fermented sauvignon blanc from California or a pinot blanc from Alsace in France.


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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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