Turkey & Apple Recipe

In a small bowl, combine 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp pure maple syrup and 1 tsp apple cider vinegar.

Whisk until smooth and homogenous. Season with 1/4 tsp kosher salt and 1 tsp freshly ground black pepper; taste and adjust sweetness or acidity as desired (add up to 1/2 tsp more maple syrup or a few drops more vinegar).

If you prefer the bread toasted, lightly butter one side of each of the 2 cracked wheat bread slices (1 tsp butter total for both) and toast in a skillet or toaster oven over medium heat until golden and crisp, about 2–3 minutes per side in a skillet or 2–4 minutes in a toaster oven.

Spread half of the maple Dijon mayo evenly on the interior face of each slice of toasted (or untoasted) bread, using about 1 1/2 tbs per slice.

Arrange the turkey slices (4 oz total) evenly over one mayo-spread slice, slightly overlapping to form a single layer. If turkey is thickly sliced, use more pieces to achieve an even layer.

Top the turkey with the smoked gouda slices (1 oz). If you prefer the cheese slightly melted, place the open sandwich under a broiler for 30–60 seconds until the cheese softens; watch closely to prevent burning.

Core and thinly slice the green apple into rounds (about 1/8-inch thick). Fan or stack 6–8 apple slices over the cheese layer to provide a crisp, tart contrast.

Add the packed 1 cup of fresh arugula on top of the apple slices. Lightly press down to compact the sandwich layers.

Close the sandwich with the second slice of bread, mayo side down. Press gently and, if desired, cut the sandwich in half on the diagonal.

Serve immediately. If making ahead, keep components separate (mayo spread on bread at last minute and apples sliced just before assembling to avoid browning) and assemble within 1 hour.