Hot Turkey Sandwich
This hot turkey sandwich is a slow cooker meal that turns a turkey breast into tender shredded turkey sandwiches with a warm, reduced sauce. It’s an easy way to make hot turkey sandwiches for a crowd, and it’s also known as a turkey to go, a Minnesota State Fair favorite.
This Sandwich Is Also Known As A Turkey To Go
If you’ve been to the Minnesota State Fair, you’ve probably seen the lines for a turkey to go. It’s a warm, saucy shredded turkey sandwich on a soft bun, built for eating on the move. The at-home version uses the same idea: hot shredded turkey sandwiches that stay tender, stay juicy, and can be served straight from the slow cooker.
This is also why it’s a smart option for hot turkey sandwiches for a crowd. It holds well on the warm setting, people can serve themselves, and you’re not stuck cooking in batches.
How This Recipe Comes Together
This shredded turkey sandwich recipe is straightforward. The turkey breast goes into the slow cooker with dry white wine, Dijon, onion salt, paprika, garlic powder, dried tarragon, and a bay leaf. After a few hours, the meat is ready to shred, and the liquid gets reduced on the stove so it coats the turkey instead of pooling in the bun.
If you want a no-alcohol option, apple cider is a good substitute. It keeps the same method but gives the sauce a slightly sweeter profile that still works well on a bun.
How To Serve Hot Shredded Turkey Sandwiches Without Soggy Buns
Soggy buns are the one thing that can ruin shredded hot turkey sandwiches, so it’s worth handling the build carefully.
A few practical moves help:
- Butter the inside of the buns before adding the turkey. It creates a barrier.
- Toast the buns lightly if you have time.
- Use a slotted spoon to pile on the shredded turkey, then add extra sauce on top.
- Keep a little sauce on the side so people can add more if they want.
Those small steps keep the bread intact and make the sandwich easier to eat.
What To Serve With It
Hot turkey sandwiches recipe setups work best when you treat the slow cooker like the serving station. Keep the shredded turkey warm, set buns next to it, and let people build their own hot turkey sandwiches.
Good sides that fit the “turkey to go” vibe:
- Potato chips
- Pickles
- Coleslaw
- Macaroni salad
- Roasted vegetables if you want something lighter
If this is for a party, make extra buns. People usually go back for a second shredded turkey sandwich once they realize how easy it is to eat.
Storage Instructions
- Refrigerator: Cool the shredded turkey, then store it with the sauce in an airtight container for up to 4 days. Keeping the sauce with it helps the meat stay moist.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm gently on the stove or in the slow cooker. Add a small splash of water, wine, or apple cider if it thickened too much.
- Buns: Store buns separately and assemble right before eating for the best texture.
Hot Turkey Sandwich
Equipment
- 1 Slow cooker
Ingredients
- 2 1-2 pound turkey breast
- 1/2 cup dry white wine substitute apple cider for a sweeter no-alcohol sauce
- 1 tablespoon Dijon-style mustard
- 1 teaspoon onion salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 teaspoons dried tarragon
- 1 bay leaf
- soft buns
Instructions
- Place the turkey in a slow cooker and add the wine, mustard, onion salt, paprika, garlic powder, and tarragon. Cover and cook on high for 4 hours.
- Once the turkey is cooked, transfer it to a plate. Pour the cooking liquid into a small saucepan and bring it to a gentle simmer. Let it cook for 10 to 15 minutes, or until the liquid has reduced by about half.
- While the liquid is reducing, remove and discard the skin and bones(if you have any) from the turkey. Shred the meat with two forks and return it to the slow cooker. Set the slow cooker to the warm setting.
- Pour the reduced cooking liquid over the shredded turkey and stir well to coat. Keep warm until ready to serve.
- Pile the turkey onto your bun. If you’d like to keep the buns from becoming soggy, spread a generous layer of butter on the inside of each bun before adding the turkey.
