Joan Marie's Smoked Turkey Sandwich Recipe
Turkey piled high on your choice of toasted bread with lettuce, tomato, pickles and mayo.
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Ingredients
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Sandwich components
Method
Prepare bread and mayo
Toast bread
Lightly butter one side of each bread slice (optional). Toast the bread slices in a skillet over medium heat, buttered side down, or use a toaster until the bread is golden and slightly crisp, about 2–3 minutes per side in a skillet or 2–3 cycles in a toaster. Transfer toasted bread to a clean surface, buttered side (if used) facing out.
Spread mayonnaise evenly on the non-toasted side of both bread slices, about 1 tablespoon on each slice so mayo is on both halves and will contact the fillings.
Assemble filling
Layer lettuce: place 1–2 leaves of washed, dried lettuce on the mayo of the bottom slice of bread. This creates a moisture barrier so the bread doesn't get soggy.
Season tomato: place 2 tomato slices on top of the lettuce. Sprinkle the tomato lightly with 1/8 tsp salt and 1/8 tsp freshly ground black pepper to enhance flavor.
Add pickles: lay 4 pickle slices on top of the tomato. If you prefer more tang, add an extra 1–2 slices.
Pile turkey: arrange approximately 8 oz (a generous pile) of thinly sliced smoked turkey over the pickles and tomato. Fan the slices so they cover the bread evenly and create height. If the turkey is cold from the refrigerator and you prefer it slightly warm, briefly warm it in a skillet for 30–45 seconds per side before piling (optional).
Top and press: place the top slice of toasted bread, mayo side down, over the turkey. Press gently to compact the sandwich slightly so it holds together.
Finish and serve
Cut and serve: using a sharp knife, cut the sandwich in half diagonally or down the middle. Serve immediately while the toast is crisp. Optionally serve with extra pickles or potato chips on the side.