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Moroccan Spice-Rubbed Turkey Sandwiches with Asian Slaw

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Servings 4 sandwiches


Moroccan Spice Rib

  • 2 Tbsp paprika
  • 2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp cayenne pepper, optional

Turkey Sandwich with Asian Slaw

  • 2 boneless, skinless turkey breasts
  • 4 pretzle buns, slit and toasted
  • see recipe below for Asian Slaw and Curried Mayo



  • Combine all ingredients in a small bowl to create a dry rub. Massage the dry rub liberally all over the turkey breasts.
  • Grill over medium-high heat approximately minutes per side or until an instant-read thermometer reads 170ºF (77ºC). Remove to cutting board and let rest for 5 minutes. Serve hot off the grill or refrigerate for later.

Make Asian Slaw:

  • Combine 4 Tbsp rice vinegar, 3 Tbsp sesame oil in a bowl. Toss with 1 green apple and 1 carrot, BOTH peeled and sliced into fine matchsticks.

Make Curried Mayo:

  • Combine 1/3 cup light mayonnaise or Greek yogurt with 1/2 tsp curry powder.

To Assemble sandwiches:

  • Thinly slice Moroccan Spice-Rubbed Turkey Breasts.
  • Assemble sandwich by spreading Curry Sauce on the pretzel bun bottom. Layer greens of your choice, slices of turkey, slaw and top of bun.