500g cooked white turkey meat, shredded or torn into chunks
Handful of chopped fresh parsley
6 tbsp mayonnaise
3 tbsp Greek yogurt
1 large baguette
50g butter, softened
125g Parmesan, coarsely grated
Put the cabbage, carrot, celery and spring onions into a large bowl. Season and mix well. Add the zest, turkey and parsley. In another bowl, mix the mayonnaise and yogurt and add to the coleslaw. Mix together.
Cut the baguette into 6 even pieces, split open and spread each piece with butter and scatter with the Parmesan. Preheat the grill to high and toast the bread until golden brown. Sandwich the coleslaw between the Parmesan baguette pieces and serve warm.