Turkey Melt and Brussels Sprout Slaw Recipe

11-20 Minutes


  • 4 Sara Lee® Artesano® Bakery Buns
  • 1/4 cup + 1 tablespoon cranberry sauce
  • 3 tablespoons mayo, divided
  • 1 pound leftover turkey
  • 8 oz. shredded Smoked Gouda cheese
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon kosher salt
  • 3 cups Brussels sprouts, shredded


  1. For the cranberry mayonnaise, in a small bowl, mix together 3 tablespoons cranberry sauce and 1 tablespoon mayo. Season with salt and pepper.
  2. For the Brussels sprouts slaw, in a medium bowl, mix remaining 2 tablespoons mayo, 2 tablespoons cranberry sauce, apple cider vinegar, Dijon mustard, honey, and salt. Whisk to combine. Toss in Brussels sprouts until dressing thoroughly coats. Season with salt and pepper. Set aside.
  3. Preheat oven to 350˚F. Place the bottom half of buns on a greased baking sheet. Spread the cranberry mayo evenly amongst the buns. Layer on turkey and Gouda cheese. Place into the oven and bake for approximately 5-8 minutes, or until the cheese is melted. Remove and spoon on Brussels Sprout slaw. Cover with top half of bun.