BBQ Turkey Sub Deliciousness- The Red Headed Hostess

I made this for my husband for lunch the other day.

And then he asked for it again for dinner that night.

And the next night.


So here is the how to:

1-  Get some good hoagie rolls and toast them under your broiler

2-  Spread some mayo and some BBQ sauce on your toasted bread

Then here is what you need for the rest of the sandwich

– Deli turkey chopped up and mixed with BBQ sauce

– Coleslaw (I just bought a bag of shredded cabbage and mixed it with a store bough coleslaw dressing)

– Sliced red onion

– Sliced tomato

– Sliced avocado

– Swiss cheese


So after you spread the mayo and BBQ sauce on the toasted bread…

3-  Put on the Swiss Cheese and the BBQ turkey and put it back under the broiler till hot and bubbly


4- Then layer on the rest of ingredients, season with salt and pepper…


5-  Then devour while still hot.  Yum!

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5 thoughts on “BBQ Turkey Sub Deliciousness- The Red Headed Hostess

  1. We had these for dinner two nights in a row! Even my picky kiddos loved them. So yummy and super easy. Thanks for the great idea!

    P.s. I love your blog! I found it while searching for general conference activities a few months back. You are super talented!! Thanks for sharing!

  2. I just was introduced to your blog. Love it so far…but I have not even scratched the surface of it yet I am sure. I am stuck on your latest 3 recipes…MUST…TRY….NOW. However, this is my favorite slaw recipe that would work wonderfully with your BBQ Turkey. Just thought I would share. I found it on another blog…but have since forgotten. You should try it sometime…so easy. It is great to eat even by itself. DELISH!

    Cilantro Lime Slaw
    1 package Cole Slaw

    1 c. Mayonnaise
    1 c. Cilantro, chopped
    1 tsp. minced Garlic
    1/4 tsp. Cayenne Pepper or a dash of your favorite hot sauce
    1/2 tsp. salt
    2 tbsp. Lime Juice
    1/2 tsp. Cumin
    Combine all but slaw in a mini food processor or chop and combine yourself. Mix desired amount of dressing with slaw mix no more than 30 minutes before serving. (I just used a bag of slaw…did not chop/process)

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