If you’re looking for a comforting, crowd-pleasing meal that comes together in a flash, I’ve got just the thing for you. This BBQ Turkey Sandwiches with Coleslaw Recipe is absolutely one of my go-to dishes when I want something hearty but not fussy. Imagine tender pulled turkey slowly coated in tangy BBQ sauce, topped with crisp, creamy coleslaw, all piled high on a soft brioche bun—it’s the perfect combo of smoky, sweet, and crunchy that never fails to satisfy. Trust me, once you try this, it might just become a new family favorite in your house, too!

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Why You’ll Love This Recipe

  • Quick and Easy: Uses leftover or pre-cooked turkey, making weeknights simpler and stress-free.
  • Perfect Flavor Balance: Sweet and tangy BBQ sauce paired with creamy coleslaw creates a mouthwatering harmony of taste and texture.
  • Family-Friendly: Everyone—from kids to adults—goes crazy for these sandwiches, making them great for gatherings or casual dinners.
  • Versatile: Easy to tweak ingredients to match your pantry or dietary preferences.
Two sandwiches are placed on a large white plate with a white marbled surface. Each sandwich has a soft, shiny light brown bun on top and bottom. Inside, there is a layer of shredded, richly colored pulled meat in a reddish-brown sauce at the bottom. On top of the meat, there is a colorful layer of creamy coleslaw made with shredded purple and white cabbage and carrots. Two thick, round pickle slices with ridged edges sit on the coleslaw of each sandwich. Some small pieces of coleslaw are scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

All the ingredients you’ll use here are simple, fresh, and easy to find. I like using a mix of green and red cabbage for extra color and crunch in the coleslaw, and finding a good-quality BBQ sauce helps take the whole sandwich up a notch.

  • Green and red cabbage: Shredded finely for that crisp, fresh crunch in the coleslaw.
  • Large carrot: Grated to add a natural sweetness and vibrant color to the slaw.
  • Mayonnaise: The creamy base that holds the coleslaw together—use your favorite brand or homemade if you want.
  • Apple cider vinegar: Adds tang and brightness that balances the mayo’s richness.
  • Apple juice or granulated sugar: A little extra sweetness to mellow those tangy notes perfectly.
  • Yellow mustard: Just a touch for a subtle kick in the slaw.
  • Ground celery seed: This spice is a sleeper hit—it gives classic coleslaw that unmistakable old-school flavor.
  • Salt and ground black pepper: Essential for seasoning and bringing out all the flavors.
  • Shredded cooked turkey: Whether baked or pulled, leftover turkey works beautifully here.
  • BBQ sauce: Use about half to three-quarters of a cup—adjust to your liking for sweetness or smokiness.
  • Buns: Brioche is my personal favorite for its soft, buttery texture, but regular hamburger buns work just as well.
  • Dill pickle slices: The perfect tangy crunch to finish off each sandwich.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this BBQ Turkey Sandwiches with Coleslaw Recipe is super adaptable. I often mix things up depending on what I have on hand or who I’m feeding, and you should definitely feel free to make it your own!

  • Variation: Swap turkey for pulled chicken or pork for a different barbecue vibe—just as delicious and still very easy to make.
  • Variation: Want it lighter? Use Greek yogurt instead of mayo in your coleslaw for a tangy twist that still feels creamy.
  • Variation: Add a little heat with a teaspoon of hot sauce or some sliced jalapeños—my family goes crazy for a spicy kick.
  • Variation: Make it vegetarian-friendly by using smoked jackfruit and your favorite barbecue sauce. It’s surprisingly close in texture to pulled turkey!

How to Make BBQ Turkey Sandwiches with Coleslaw Recipe

Step 1: Make the Coleslaw

Start by shredding your cabbage and grating the carrot finely—this ensures every bite has a good crunch without being too coarse. In a bowl, whisk together the mayo, apple cider vinegar, apple juice (or sugar), yellow mustard, celery seed, salt, and pepper until smooth. Pour this dressing over the cabbage and carrot, then toss until everything is coated evenly. Let the coleslaw chill in the fridge for at least 20 minutes if you have time—it helps develop those flavors and keeps it crisp.

Step 2: Prepare the Turkey

While the coleslaw chills, shred your cooked turkey and place it in a bowl. Pour your favorite BBQ sauce over the turkey and mix until it’s all delightfully coated. I like to taste and adjust the sauce amount here—sometimes I like it saucier and other times just lightly glazed. If you’re using leftover turkey right out of the fridge, warming it gently in the microwave or on the stovetop helps the sauce soak in better.

Step 3: Toast the Buns

Split your buns and toast them lightly—this adds a bit of crunch and prevents sogginess once you add the juicy turkey and slaw. Brioche buns get a nice golden glow and buttery crunch that’s hard to beat. I use a skillet on medium heat or toss them in the oven for a few minutes while finishing the turkey.

Step 4: Assemble Your Sandwiches

Pile the BBQ turkey generously on the toasted buns. Top each with a hearty scoop of your homemade coleslaw, then finish with a couple of dill pickle slices for that sharp, tangy contrast. Give the sandwich a slight press and you’re ready to enjoy one of the best BBQ Turkey Sandwiches with Coleslaw you’ll ever have!

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Pro Tips for Making BBQ Turkey Sandwiches with Coleslaw Recipe

  • Balance Your BBQ Sauce: Taste your BBQ sauce before mixing; if it’s too sweet, add a splash of vinegar or hot sauce to brighten it up.
  • Coleslaw Texture: Slice cabbage thinly and grate carrots finely to get that ideal crisp-tender slaw—chunky veggies can overwhelm the sandwich.
  • Avoid Soggy Buns: Toast your buns until just golden to create a sturdy barrier so the sauce and slaw don’t soak through.
  • Let Slaw Rest: Chill the coleslaw before serving to meld flavors and keep that refreshing crunch.

How to Serve BBQ Turkey Sandwiches with Coleslaw Recipe

The image shows two sandwiches on a white plate placed on a white marbled surface. Each sandwich has a golden-brown soft bun on top and bottom. Inside, there is a layer of shredded meat covered in a reddish sauce at the bottom. On top of the meat is a colorful layer of coleslaw made of shredded purple and white cabbage and some carrots mixed with a creamy dressing. Two pickle slices with a slightly translucent green color and ridged texture rest on the coleslaw layer in each sandwich. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually stick with dill pickle slices because they add that perfect burst of tanginess that cuts through the richness of the BBQ sauce and mayo. Sometimes, if I’m feeling fancy, I’ll add thinly sliced red onions or even a few fresh jalapeño slices for an extra kick. Fresh herbs like chopped parsley or cilantro on top of the coleslaw can also freshen it up nicely.

Side Dishes

Since this sandwich is pretty filling, I like to keep sides simple. Crispy sweet potato fries or classic potato chips are my go-tos. If you want something lighter, a side of fresh corn on the cob or a crisp green salad balances the meal well. For summer cookouts, baked beans or grilled veggies also pair wonderfully.

Creative Ways to Present

For a fun twist at parties, I build mini slider versions of these sandwiches on small buns so guests can sample without committing to a full sandwich. Another idea I tried was serving the BBQ turkey and coleslaw as a platter with all the fixings on the side so everyone can customize their own sandwiches. It’s always a hit and looks fantastic on the table!

Make Ahead and Storage

Storing Leftovers

Leftover BBQ turkey and coleslaw store beautifully in the fridge. I keep them in separate airtight containers to prevent the coleslaw from wilting. They’ll stay good for 3-4 days, making quick lunches or dinner just a matter of assembly.

Freezing

I’ve frozen the BBQ turkey mixture many times with great results—just make sure it’s fully cooled before freezing to maintain texture. The coleslaw doesn’t freeze well because the mayo and cabbage texture change when thawed, so it’s best to prepare fresh slaw after you defrost the turkey.

Reheating

When reheating leftover BBQ turkey, I recommend warming it gently in a skillet over low heat or in the microwave with a damp paper towel over top to keep it moist. This way, the meat stays tender and doesn’t dry out. Then, add fresh coleslaw on your toasted bun for that perfect combo.

FAQs

  1. Can I use turkey breast instead of pulled turkey?

    Absolutely! Just shred or slice turkey breast finely and toss it with the BBQ sauce as usual. It works well and still absorbs the flavors nicely, though pulled dark meat might be a bit juicier.

  2. Can I make the coleslaw ahead of time?

    Yes! Making the coleslaw ahead allows the flavors to meld together beautifully. Just keep it covered and chilled until you’re ready to serve. Toss once more before assembling the sandwiches for best freshness.

  3. What type of BBQ sauce works best?

    I prefer a balanced sweet and tangy BBQ sauce for this sandwich. You can use store-bought or homemade, but avoid overly spicy or smoky varieties unless that’s your jam—just make sure the flavors complement the creamy coleslaw.

  4. Can I use gluten-free buns?

    Definitely! Gluten-free buns work great here. Just toast them lightly as usual to add texture and prevent sogginess.

  5. How do I keep the coleslaw from becoming soggy?

    Make sure to drain any excess juice from the grated carrots and use a light hand with the dressing. Also, assemble the sandwich just before eating, so the crunch stays fresh. Toasted buns help create a barrier to keep things crisp longer.

Final Thoughts

This BBQ Turkey Sandwiches with Coleslaw Recipe is one of those dishes that feels like a warm hug on a plate—simple, satisfying, and full of flavor. I love making it when I have leftover turkey because it transforms it into something new and exciting without a ton of fuss. I hope you enjoy this recipe as much as my family and I do; it’s perfect for casual dinners, game days, or any time you want to impress without stress. So grab your bun, pile it high, and get ready to dig into one seriously delicious sandwich!

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BBQ Turkey Sandwiches with Coleslaw Recipe

4.8 from 97 reviews
  • Author: Julia
  • Prep Time: 30 min
  • Cook Time: 10 min
  • Total Time: 40 min
  • Yield: 4 sandwiches
  • Category: Sandwiches
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

Delicious BBQ Turkey Sandwiches topped with crunchy homemade coleslaw and tangy dill pickles, perfect for a flavorful summer meal. Made with tender shredded turkey smothered in smoky BBQ sauce, served on soft brioche or hamburger buns, these sandwiches offer a perfect balance of sweet, tangy, and savory flavors that everyone will love.

Ingredients

Coleslaw

  • 1 lb green cabbage and red cabbage, shredded
  • 1 large carrot, grated
  • ½ cup mayo
  • 1 tablespoon apple cider vinegar
  • 1 – 2 tablespoons apple juice (or 1 teaspoon granulated white sugar)
  • ¾ teaspoon yellow mustard
  • ¾ teaspoon ground celery seed
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper

Main Ingredients

  • 2 cups shredded cooked turkey (baked or pulled)
  • ½ – ¾ cup BBQ sauce (homemade or store-bought, adjust to preference)
  • 4 hamburger buns (brioche or regular)
  • Dill pickle slices

Instructions

  1. Prepare the Coleslaw: In a large mixing bowl, combine the shredded green and red cabbage along with the grated carrot. In a separate small bowl, whisk together mayo, apple cider vinegar, apple juice (or sugar), yellow mustard, ground celery seed, salt, and black pepper until smooth. Pour the dressing over the cabbage mixture and toss well until fully coated. Refrigerate for at least 30 minutes to allow flavors to meld.
  2. Heat the Turkey: Place the shredded cooked turkey in a skillet over medium heat. Add BBQ sauce to the turkey and stir gently to coat evenly. Cook for about 5-7 minutes until the turkey is warmed through and the sauce is well absorbed.
  3. Toast the Buns: While the turkey is heating, lightly toast the hamburger buns in a toaster or on a pan until golden brown for extra texture and flavor.
  4. Assemble the Sandwiches: Spread a generous portion of the BBQ turkey onto the bottom half of each toasted bun. Top with a scoop of the prepared coleslaw and a few slices of dill pickles. Cover with the top bun and serve immediately for the best flavor and texture.

Notes

  • Using leftover pulled turkey is a great way to minimize waste and create a delicious meal.
  • Adjust BBQ sauce quantity to your preferred sweetness and tang level.
  • Feel free to swap regular mayonnaise with a light or vegan alternative to adjust calories or dietary needs.
  • Serve with chips or a light salad for a complete summer meal.
  • These sandwiches are best enjoyed fresh but can be stored refrigerated for up to 2 days; keep components separate to maintain freshness.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 490
  • Sugar: 20 g
  • Sodium: 1029 mg
  • Fat: 24 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 45 g
  • Fiber: 5 g
  • Protein: 22 g
  • Cholesterol: 59 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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