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