- 1 small red onion, thinly sliced
- 1 cup finely shredded red cabbage
- 1/4 cup red wine vinegar
- 1 pound thickly sliced cooked turkey meat, cut into matchstick-size strips
- 2/3 cup purchased barbecue sauce
- 1/4 cup homemade turkey broth or low-salt chicken broth
- 4 soft sandwich buns, halved, toasted
- Combine first 3 ingredients in medium bowl. Let stand at room temperature until onion softens, tossing occasionally, about 2 hours; or cover and chill up to 1 day.
- Combine turkey, barbecue sauce, and broth in medium nonstick skillet. Bring to simmer over medium heat. Reduce heat to low; simmer until heated through, stirring often, about 5 minutes.
- Arrange bottoms of buns on plates. Spoon turkey mixture onto buns. Using tongs, pile pickled-onion mixture atop turkey. Cover with top halves of buns.