Honey Roast Turkey & Cheese Recipe

Make the spread

In a small bowl, whisk together mayonnaise (3 tbs), Dijon mustard (1 tsp), honey (2 tsp), and apple cider vinegar (1 tsp) until smooth. Season with 1/4 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust honey or mustard to preference. Set aside.

Warm the turkey (optional)

If you prefer warm turkey and your slices are cold, heat a nonstick skillet over medium-low heat. Add turkey slices in a single layer and warm 30–60 seconds per side just until heated through. Remove from heat. (Skip if using warm leftover roast or prefer cold.)

Assemble sandwiches

Lay out 4 bread slices. Evenly spread about 1 tablespoon of the honey mustard spread on each slice of bread (reserve remaining spread for serving). On two slices, layer half the turkey (about 4 oz each), then place 2 slices of cheddar cheese on top of the turkey. Add tomato slices, onion, and leafy greens as desired.

Butter bread and grill

Spread about 1/2 tablespoon room-temperature butter on the outside of each assembled sandwich slice (the side that will touch the skillet). Heat a skillet or griddle over medium heat. Place sandwiches butter-side-down into the skillet. Press gently with a spatula or a heavy pan. Cook 3–4 minutes until the bread is golden brown and the cheese begins to melt. Flip carefully and cook the second side 2–3 minutes until golden and cheese is fully melted. If cheese is slow to melt, cover the pan for 1 minute to trap heat.

Rest and serve

Remove sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on the diagonal and serve with any reserved honey mustard spread on the side.

Serve with pickles, kettle chips, or a simple green salad. Leftover spread keeps in an airtight container in the refrigerator for up to 4 days.