011 / 75 · Cold Meals for a Break
Turkey and Pickled Cabbage Rye Rolls
2 filled rye rolls · Active 20 min · Total 35 min
Print recipe · PDFA quick refrigerator pickle gives these turkey rolls a sharp, crunchy layer that keeps the filling from tasting flat. The cabbage is mixed with vinegar while the rest of the sandwich is assembled, then squeezed lightly so it does not soak the bread. Use fully cooked turkey, sliced thin enough to fold rather than stack in a dense slab. A swipe of cream cheese creates a useful barrier between the roll and its moist filling.
Quick pickle means refrigerated
This small cabbage pickle is for immediate use and short refrigerated storage. It is not a preserved jar for the shelf. Slice the cabbage finely, massage it briefly with the salt and sugar, then add the vinegar. Fifteen minutes softens the raw bite while leaving texture. Drain and squeeze just enough to remove free liquid; pressing it completely dry would also remove much of its bright flavor.
Build layers that stay put
Cut the rolls most of the way through, leaving a hinge. Spread cream cheese on both cut surfaces and lay lettuce against the lower half. Fold the turkey into loose layers so you can bite through it easily. Cabbage belongs in the center, where the roll can contain it. A tight band of baking paper around the middle holds the sandwich together without compressing the bread into a brick.
Ingredients
- 1 packed cup finely shredded red cabbage (90 g)
- 1/8 teaspoon fine salt
- 1 teaspoon sugar (4 g)
- 2 tablespoons cider vinegar (30 ml)
- 2 rye rolls, about 3 oz/85 g each
- 3 tablespoons cream cheese (45 g)
- 1 teaspoon wholegrain mustard (5 g)
- 6 oz fully cooked turkey breast, thinly sliced (170 g)
- 4 small lettuce leaves, washed and thoroughly dried
Set out
Small bowl, Sharp knife, Colander or sieve, Sandwich paper and lunch container
Allergens
Wheat, Rye, Milk, Mustard. Check labels and substitutions.
Make it
- Mix cabbage, salt and sugar in the bowl and rub together with clean hands for 30 seconds. Add cider vinegar and refrigerate for 15 minutes.
- Drain the cabbage in a sieve and squeeze lightly to remove excess liquid. Keep cold.
- Mix cream cheese with mustard. Split the rolls, leaving one edge attached, and spread the mixture on both cut surfaces.
- Layer in dry lettuce, folded turkey and the drained cabbage. Close the rolls and wrap their middles with sandwich paper.
- Put into covered lunch containers and refrigerate until leaving.
A quiet meal to unwrap
These rolls do not need heating or mixing. Slice each in half before packing if your break space is cramped, and carry the pieces in a rigid box so the soft roll is not crushed beneath other items.
A useful detail
Check rye roll ingredients rather than assuming they contain only rye flour; most include wheat, and some contain milk or sesame.
Another way
- Use fully cooked sliced chicken instead of turkey.
- Replace cream cheese with a thick white bean spread; check the spread ingredients and revise allergen notes.
Keep it well
Assemble up to 1 day ahead and refrigerate at 40°F/4°C or below. Use turkey within its original safe refrigerated storage period; making a sandwich does not restart that clock. Carry with two cold sources in an insulated bag and refrigerate on arrival.