Instant espresso gives this barbecue sauce its deep, smoky flavor. Make the coleslaw first to let the tangy and sweet flavors meld before adding it to your sandwich.
1/2 cup reduced sodium barbeque sauce
1 tsp instant espresso powder
1/2 tsp allspice
1 1/2 cups sliced cooked turkey (dark meat, without skin)
2 whole-wheat buns, sliced in half lengthwise
In a small saucepan, combine barbecue sauce, espresso powder and allspice. Heat over medium-low until espresso has dissolved. Stir in turkey and heat 2 minutes.
Preheat broiler. Arrange buns, cut sides up, on a baking sheet and broil about 6 inches from heat until golden, about 1 minute.
Divided turkey between bottom halves of rolls and top with equal amounts of slaw. Top with remaining roll halves and press lightly to compress.
1 Tbsp nonfat mayonnaise
1/2 Tbsp apple cider vinegar
1 tsp honey
1/2 small red apple, cored and finely chopped
1/2 cup thinly sliced red cabbage
Salt and pepper, to taste
In a large bowl, toss together all ing redients. Cover and chill.