Kelsey Hansen
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4

If you know Thanksgiving leftovers are going to end up in your lunchbox, this is the way to do it. A quick Brussels sprouts and Fuji apple slaw bring a bright, crisp freshness to wake up leftover turkey from the night before, and nutty, toasted whole-wheat (in addition to its health benefits) adds texture and will hold up better against dreaded sogginess than white bread. 

How to Make It

Step 1

Whisk together oil, lemon juice, mustard, and sugar in a medium bowl. Add Brussels sprouts,
apple slices, and parsley; toss to coat.

Step 2

Spread mayonnaise evenly on 4 of the bread slices, and top each with about 1/2 cup shredded
turkey, 3/4 cup Brussels sprout mixture, and 5/8 oz. cheese. Cover with remaining 4 bread slices.

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