Pulled Turkey and Carolina Mop Sauce Sandwiches

By Marge Perry & David Bonom

This sweet and sassy sauce keeps even two-day old leftover turkey moist and flavorful. You can make a bigger batch, depending on how much turkey you have left, and freeze it in the sauce.

  • Yield: 4 sandwiches
  • Course: Appetizer

All you need for this recipe and more...


Makes 4 sandwiches

6 tablespoon ketchup

1/4 cup cider vinegar

2 tablespoons dark brown sugar

1 1/2 teaspoons Worcestershire sauce

1 teaspoon chili powder

1 tablespoon olive oil

1/4 cup finely chopped onion

1 garlic clove, minced

3 cups shredded turkey

4 potato sandwich rolls

16 bread and butter pickle chips


  1. Combine the ketchup, vinegar, sugar, Worcestershire sauce and chili powder in a bowl.
  2. Heat the oil in an Anolon Advanced 10-Inch Nonstick Skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until just starting to soften, about 2-3 minutes. Stir in the ketchup mixture, bring to a simmer and cook until slightly thickened, about 1-2 minutes. Stir in the turkey and cook until heated through, about 1-2 minutes.
  3. Place the bottom half of each roll on a serving plate. Top each with some of the turkey mixture and 4 pickle chips. Replace top half of each roll and serve.