• 2 carrots, finely shredded
  • ¼ small white cabbage, finely shredded 
  • 1/2 small red onion, finely sliced
  • white wine vinegar
  • mayonnaise
  • 4 slices large white bloomer
  • 150g sliced smoked turkey
  • 4 slices emmenthal cheese
  • 4 gherkins, sliced, plus extra to serve
  • 1 tbsp soft butter


  • 1 tbsp mayonnaise
  • 1 tsp tomato ketchup
  • 1 tbsp creamed horseradish


  • STEP 1

    Put the carrot, cabbage and onion in a bowl. Add 1 tsp of white wine vinegar and 2 tsp of mayonnaise, season and mix together.

  • STEP 2

    Mix the dressing ingredients. Spread the dressing over one side of the bread. Add a couple of tbsp of coleslaw to two slices, then the turkey, then the cheese. Add a few slices of pickle then top with the other slices of bread, dressing-side down. Spread the outside of the sandwiches with soft butter. Heat a large frying pan and fry on both sides until crisp and golden and the cheese has started to melt. Serve with extra pickles.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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