Turkey Or Pulled Chicken Sandwich Recipe

Make quick pickles

Place thinly sliced red onion in a small heatproof bowl or jar. Combine apple cider vinegar, water, sugar, and 1/2 tsp salt in a small saucepan and bring just to a simmer to dissolve sugar and salt. Pour the hot brine over the onions, let cool to room temperature (about 10 minutes), then cover and refrigerate. Can be used after 10 minutes; best if chilled 30+ minutes.

Make sandwich spread

In a small bowl, whisk together mayonnaise, Dijon mustard, honey, lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Taste and adjust sweetness or acidity as desired. Refrigerate until assembly.

Prepare turkey or pulled chicken

If using roasted turkey breast, slice or shred to measure 2 cups. If using cooked pulled chicken, ensure it's warm or at room temperature. Toss the meat with 1 tsp olive oil, 1/4 tsp smoked paprika (if using), 1/8 tsp black pepper, and 1/4 tsp salt to season evenly. If the meat is cold, warm it in a skillet over medium heat for 2–3 minutes until just heated through.

Toast buns

Butter the cut sides of the buns with the 2 tbsp butter. Heat a skillet or griddle over medium heat and toast the buns butter-side down until golden and crisp, about 1–2 minutes. Remove from heat.

Melt cheese (optional)

Place 1 slice of cheddar on the warmed meat or directly on the bottom bun and briefly cover with a lid or tent with foil for 30–60 seconds to melt slightly.

Assemble sandwiches

Spread about 2 tbsp of the prepared sauce on the top and bottom bun of each sandwich (divide evenly). Place lettuce leaf on the bottom bun, top with the warmed seasoned turkey or pulled chicken (about 1/2 cup per sandwich), add a tomato slice, a few tablespoons of pickled red onion, and the melted cheddar slice. Finish with the top bun and press gently.

Serve

Cut sandwiches in half if desired and serve immediately while warm. Offer extra pickled onion and remaining sauce on the side.