Carved Turkey Recipe

Prep turkey

If your roasted turkey breast is cold, thinly slice it across the grain into 1/8"–1/4" slices so it’s easy to layer. Lightly brush both sides of the slices with olive oil and season with salt and freshly ground black pepper.

Warm turkey (optional)

To serve warm, heat a skillet over medium heat. Add the seasoned turkey slices in a single layer and warm 1–2 minutes per side until heated through but not dry. Remove and keep warm on a plate tented with foil.

Cook the bacon to desired crispness. For stovetop: place bacon in a cold skillet, turn heat to medium, and cook 4–6 minutes per side until crisp, draining excess fat on paper towels. For oven: bake on a parchment-lined sheet at 400°F (200°C) for 12–18 minutes until crisp. Break or cut each slice in half if using sandwich slices.

Slice the tomato into 1/4" rounds (about 3–4 slices from a large tomato). Pat slices dry with paper towel to avoid soggy sandwich.

Tear or trim iceberg leaves so they fit the bread or roll size. Keep leaves whole for crisp texture.

If you prefer melted Swiss, place cheese atop the warmed turkey slices and briefly melt under a broiler or in a hot skillet (about 30–60 seconds) until just softened.

Toast bread or rolls if desired. Spread about 1 tsp mayonnaise on each bottom slice and 1/2 tsp Dijon mustard on each top slice (adjust to taste).

Layer on the bottom bread slice: 1 iceberg leaf, 2–3 slices of tomato (season tomato lightly with a pinch of salt), 2 slices of bacon (or 3–4 half-slices), then 3–4 slices of warmed turkey followed by one slice of Swiss cheese (if not already melted).

Top with the second bread slice, press gently, and trim the sandwich if desired. Repeat to build remaining sandwiches.

Cut sandwiches in half on the diagonal and serve immediately. Leftover turkey should be refrigerated within 2 hours.