Ingredients Jump to Instructions ↓

  1. 2 cups thinly sliced green cabbage (about 4 oz.)

  2. 3/4 cup julienned kosher dill pickle (from 1 large)

  3. 2 tsp. cider vinegar

  4. Kosher salt

  5. 1/2 cup mayonnaise

  6. 3 oil-packed sun-dried tomatoes

  7. 2 Tbs. ketchup

  8. 8 slices whole wheat bread

  9. 12 thin slices smoked turkey

  10. 8 thin slices Swiss cheese

  11. 2 Tbs. unsalted butter, softened

Instructions Jump to Ingredients ↑

  1. In a medium bowl, toss the cabbage and pickles with the vinegar and 1/2 tsp. salt. Transfer to a colander, set it in the sink, and let sit for 10 minutes. Meanwhile, pulse the mayonnaise, sun-dried tomatoes, and ketchup in a food processor until the tomatoes are finely chopped.

  2. Squeeze the cabbage mixture to remove any excess liquid and return to the bowl. Toss the cabbage with 2 Tbs. of the mayonnaise.

  3. Spread the remaining mayonnaise on one side of each slice of the bread. Assemble the sandwiches, layering the turkey, cabbage, and cheese over 4 slices of the bread and topping with the other 4 slices. Spread the outsides of the sandwiches with the butter.

  4. Heat a large grill pan, skillet, or stovetop griddle over medium-low heat. Working in batches if necessary, put the sandwiches in the pan, top with a grill press or heavy skillet to weigh them down, and cook until browned, 2 to 4 minutes. Flip and cook the other side until browned and the cheese is melted, 2 to 4 minutes more. Cut the sandwiches in half and serve.


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