Roast Turkey & Cheese Recipe

Preheat and prep

Preheat the oven to 190°C (375°F). Pat the turkey breast dry with paper towels and place it on a cutting board or in a shallow roasting pan.

In a small bowl, combine the olive oil, salt, pepper, garlic powder, dried thyme, and paprika to make a paste. Rub the seasoning paste evenly over the entire surface of the turkey breast.

If the breast has an uneven thickness, gently pound the thickest part to an even thickness (about 1–1.5 inches) so it cooks evenly.

Place the seasoned turkey breast in a roasting pan or on a rimmed baking sheet with a rack. Roast in the preheated oven for 20 minutes per 500 g (about 20–30 minutes per pound) until an instant-read thermometer inserted into the thickest part registers 68–70°C (155–158°F). For a 1.5 kg breast, plan for about 60–70 minutes, but start checking at 50 minutes to avoid overcooking.

When the turkey reaches 68–70°C, remove it from the oven and tent loosely with aluminum foil. Let it rest for 10–15 minutes; carryover cooking will bring the internal temperature to about 74°C (165°F) and the juices will redistribute.

While the turkey rests, prepare the cheese spread and sandwich components. Mix the softened butter and Dijon mustard in a small bowl until smooth. If using mayonnaise for serving, season it with a pinch of salt and pepper now.

Slice the rested turkey breast into 6 even slices, about 0.5–1 cm thick depending on preference. If you prefer hot melted cheese, place turkey slices on a baking sheet, top each with one slice cheddar and one slice Swiss, and broil 1–2 minutes until cheese is melted and bubbly. Watch closely to avoid burning.

Alternatively, assemble cold: spread butter-Dijon on the cut side of the bread or rolls, layer spinach leaves (if using), place 1 turkey slice, top with sun-dried tomatoes (if using) and then add both cheeses. For melted version, place tomato and spinach on the side or under cheese before broiling.

Repeat to make 6 sandwiches. If broiled, let the hot sandwiches rest 1 minute before serving so the cheese sets slightly.

Serve the Roast Turkey & Cheese sandwiches on crusty rolls with a smear of mayonnaise if desired and garnish with chopped fresh herbs. Accompany with a simple salad or chips.

Store any leftover sliced turkey in an airtight container in the refrigerator for up to 3–4 days. Leftover assembled cold sandwiches should be eaten the same day for best texture; cold turkey and cheese can be kept separately for 2–3 days.