Yield: 6 servings
|4 cups||Thinly sliced green cabbage|
|½ cup||Reduced-fat mayonnaise|
|Dressing (see Note)|
|1 tablespoon||Cider vinegar|
|¼ teaspoon||Ground black pepper|
|Nonstick vegetable cooking spray|
|10||Slices turkey bacon|
|1||7-to 8-inch-round loaf sourdough or semolina bread|
|2||Ripe plum tomatoes, thinly sliced|
|½||Small cucumber, thinly sliced|
|½ pounds||Thinly sliced smoked turkey breast|
|Pickled baby corn (opt.)|
1. In large bowl, combine cabbage, mayonnaise, vinegar, sugar, salt, and pepper until well mixed. Let cabbage mixture, or coleslaw, stand 30 minutes.
2. Meanwhile, coat large skillet with nonstick vegetable cooking spray. Heat over medium-low heat. Add half of tur- key bacon and cook until crisp, turning frequently. Drain turkey bacon on paper towels.
Repeat to cook remaining slices.
3. With serrated knife, cut bread horizontally in half. With fingers, remove soft bread from the center of each half, leaving ½-inch-thick crust. (Freeze left-over soft bread for stuffing or bread crumbs.) 4. Place bottom bread half on serving plate. Spoon half of coleslaw into bread. Top with bacon, tomatoes, cucumber, turkey, and remaining coleslaw. Cover with top half of bread and press to compact slightly.
5. Just before serving, using serrated knife, cut sandwich into 6 wedges. Serve with pickled baby corn, if desired.
Note: Because the ingredients in commercially made mayonnaise are specified by the FDA, any changes in the product, such as reducing fat by one-third or using cholesterol-free ingredients, disqualifies it from being labeled as mayonnaise.