House-Made Turkey Pastrami Sandwich with Pickled Slaw

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender house-cured turkey pastrami piled high on rye bread with tangy pickled slaw for a deli-style sandwich made fresh at home. This American-inspired sandwich and wrap recipe, ready in about 300 minutes, pairs turkey breast, kosher salt, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 180 min Cook: 120 min Serves 4 American cuisine 480 cal/serving

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Ingredients

2 lbs, skinless, boneless turkey breast
1/4 cup kosher salt
2 tbsp brown sugar
1 tbsp, crushed black peppercorns
1 tbsp, crushed coriander seeds
1 tbsp paprika
1 tsp garlic powder
8 slices rye sandwich bread
2 cups shredded cabbage
1 medium, grated carrot
1/4 cup apple cider vinegar
1 tbsp sugar
1/4 cup water
1/4 cup mayonnaise
2 tbsp Dijon mustard

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Instructions

Step 1: In a bowl, mix 1/4 cup kosher salt, 2 tbsp brown sugar, 1 tbsp crushed black peppercorns, 1 tbsp crushed coriander seeds, 1 tbsp paprika, and 1 tsp garlic powder. Rub this curing mix evenly over 2 lbs turkey breast.
Step 2: Place the turkey in a sealed container and refrigerate for 48 hours to cure.
Step 3: After curing, rinse turkey under cold water and pat dry. Steam or smoke the turkey at 225°F for 2 hours until internal temperature reaches 165°F. Let cool and slice thin.
Step 4: For the pickled slaw, combine 1/4 cup apple cider vinegar, 1 tbsp sugar, and 1/4 cup water in a bowl until sugar dissolves. Toss with 2 cups shredded cabbage and 1 grated medium carrot. Let sit for 30 minutes.
Step 5: Mix 1/4 cup mayonnaise and 2 tbsp Dijon mustard in a small bowl.
Step 6: To assemble sandwiches, spread the mayo-mustard sauce on 8 slices rye bread, layer with sliced turkey pastrami and pickled slaw. Close sandwiches and serve immediately.