INGREDIENTS
Bread of your choice
Leftover carved turkey
Sharp cheddar cheese
1 tbsp butter
5 tbsp B&R Apricot Spread
2 cups brussels sprouts, shredded
¼ cup pomegranate seeds
Pickled onions
Dressing
1½ tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp mustard
½ tsp honey
DIRECTIONS
1. Make the slaw: In a large bowl, whisk together olive oil, balsamic vinegar, mustard, and honey. Add shredded brussels sprouts, pomegranate seeds, and pickled onions. Toss well to coat. Let the slaw sit for at least 30 minutes to soften and absorb the flavors.
2. Butter both sides of your bread slices. Place them in a skillet over medium heat and toast until golden brown on one side. Flip, then spread B&R Apricot Spread on the toasted side. Add slices of sharp cheddar and cover the pan to help the cheese melt. Once the second side is golden and the cheese is melted, remove from heat.
3. Layer slices of leftover turkey on top of the melted cheese, then spoon on a generous amount of your brussels sprout slaw. Enjoy!