Breast Of Turkey Sandwich (8") Recipe
Try it, you’ll like it. All-white meat served with lettuce, mayo, or our delicious sauce, on a loaf of our own Italian bread.
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Ingredients
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Sandwich (makes one 8-inch sandwich)
Delicious Sauce (yields ~3/4 cup, use 2 tbsp per sandwich)
Method
Delicious Sauce
- 1
Make the sauce
In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon lemon juice, 1/2 teaspoon minced garlic, 1/4 teaspoon smoked paprika, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and homogeneous. Taste and adjust seasoning (add a bit more honey for sweetness, more lemon for brightness, or more mustard for tang). Refrigerate at least 15 minutes to let flavors meld. Yields about 3/4 cup; reserve for assembly.
Sandwich Assembly
- 2
Prepare bread
If the Italian loaf is whole, slice lengthwise to create a top and bottom (8-inch portion). If desired, lightly toast cut sides under a broiler or in a toaster oven for 1–2 minutes until just golden. If toasting, watch carefully to avoid burning. Optional: spread 1/2 tablespoon room-temperature butter on the inside of each cut side immediately after toasting.
- 3
Season lettuce and turkey
Wash and pat the lettuce leaves dry. Lay 2 leaves on the bottom half of the loaf. Lightly season the lettuce with a pinch of salt and a grind of black pepper (about 1/8 tsp salt total and 1/8 tsp pepper split across sandwiches as written).
- 4
Spread condiments
On the top half of the loaf, spread 1 1/2 tablespoons mayonnaise evenly. On the bottom half (over the lettuce) spoon 2 tablespoons of the prepared delicious sauce and spread lightly so it will contact the turkey when closed.
- 5
Assemble turkey
Layer 6 ounces of sliced roasted turkey breast evenly over the sauced lettuce on the bottom half. Arrange slices so they slightly overlap and create a consistent thickness across the sandwich.
- 6
Finish and serve
Close the sandwich with the top half of the loaf. Press gently to compact. For serving, cut the 8-inch loaf into desired portions (usually one sandwich served whole or halved on the bias). Serve immediately. If making ahead, wrap tightly in parchment or plastic wrap and refrigerate up to 24 hours (add lettuce just before serving for best texture).