Turkey Sandwich Recipe

Prepare bread

If you prefer a toasted sandwich, lightly spread olive oil or softened butter on one side of each bread slice. Heat a skillet over medium heat and toast bread slices butter/oil-side down 1–2 minutes until golden. Alternatively, toast in a toaster until lightly browned.

Apply spreads

Turn the bread slices toasted-side up (or un-toasted if you skipped toasting). On one slice evenly spread 1 tbs mayonnaise. On the other slice spread 1 tsp Dijon mustard. Leave about 1/4-inch border along the edges to prevent squeezing out.

Layer turkey and cheese

Place the 4 oz sliced roasted turkey breast evenly on top of the mayo-spread slice, arranging the pieces so they cover the bread. Place 1 slice of cheddar cheese on top of the turkey.

Add vegetables and season

Top the cheese with 1 leaf of lettuce, 2 slices of tomato, 2 thin rings of red onion, and up to 3 pickle slices if using. Sprinkle a pinch of the salt and a few cracks of black pepper (use up to the 1 tsp total to taste) over the tomato to bring out flavor.

Close and cut

Place the mustard-spread bread slice on top of the assembled fillings, mustard side facing down. Gently press the sandwich together to compress slightly. Using a sharp knife, cut the sandwich diagonally or down the middle. Serve immediately.

Serve your turkey sandwich with chips, a green salad, or a cup of soup. If storing for later, wrap tightly in plastic wrap or parchment and refrigerate up to 24 hours to keep bread from getting soggy.