A turkey sandwich with sweet and spicy vibes! Two slices of toasted sourdough are topped with arugula, bacon, chipotle mayo, apricot jam, and sliced turkey. This sandwich is simple but BIG on flavor.
The Best Turkey Sandwich:
I adore a lunch that requires little to no cooking, especially when it's a smidge fancier than cold cereal.
This turkey sandwich recipe has all the things - crunchy, peppery, sweet, spicy, bacon-y goodness. The apricot jam complements the peppery arugula and salty bacon.
I could write a love story about this cold sandwich. I hope you love it as much as I do.
Key Ingredients:
- Sourdough bread - It's hearty with a little tang! I used Schar's Gluten Free Deli Style Sourdough.
- Bacon - I only put two strips of bacon on mine. If you live for bacon, you may want to add more.
- Arugula - If you're not familiar with arugula, it's a nutritious leafy green with a peppery bite. It tastes incredible when paired correctly. It pairs well with strong opposing flavors like citrus or parmesan.
- Deli-style turkey - For the best results, use high-quality meat that's cut fresh from the deli.
- Gouda cheese - Frankly I'm surprised the gouda cheese even made it to this post. I'm pro late-night snacking and gouda is TOO good.
- Apricot jam - The sweet zippy flavor works so well! Trust me on this one.
- Chipotle mayo - Technically, you can buy it store-bought but I highly recommend making it! My chipotle mayo recipe is only 4 ingredients and so good.
How to Make this Turkey Sandwich:
It's super simple! You can cook the bacon and make the chipotle mayo ahead of time to keep it quick.
I keep homemade chipotle mayo in the fridge for burgers, tacos, sandwiches, etc. And I cook my bacon in the oven so it doesn't make a mess!
- Cook the bacon: I line a quarter sheet pan with aluminum foil, leaving the edges facing upwards to catch the grease. This makes cleanup a breeze. I transfer the bacon to a paper towel and toss the foil in the trash. No need to clean the pan!
- Toast the sourdough: Don't forget to watch it! The broiler toasts it nicely, but it goes from toasted to burnt in seconds.
- Make chipotle mayo: Use a small food processor or an immersion blender and a tall plastic cup. Chipotles in adobo are key!
- Assemble sandwich: Spread a generous amount of chipotle mayo and apricot jam, then top with bacon, meat, cheese, and arugula.
Variations:
- Cheese - If you can't find gouda, sliced gruyere or pepper jack cheese are great options!
- Avocado - Add some sliced avocado for a creamy element.
- Bread - You don't have to use sourdough. I recommend a hearty bread you can toast!
A Note on Deli Meat:
Since sliced turkey is the star of a turkey sandwich, it's best to buy high-quality meat from the deli.
Ounce for ounce, it doesn't cost much more than buying the prepackaged meat. And it tastes way better! You have more options to choose from and you can specify how thick you want it cut.
Storage Tips:
- This turkey sandwich is best enjoyed fresh, when the bacon is crispy and the bread isn't soggy from the sauce!
- It should be okay for a few hours if you need to make it ahead of time. Wrap it in plastic wrap and store it in the fridge.
More Crave-worthy Recipes:
If you love to pair your sandwiches with soup, check out this butternut squash soup. It takes a little more time than this sandwich, but it can be made ahead. Just warm it up on the stove or in the microwave.
Boom, soup and sandwich - take that Panera (also, I love you).
- Mahi Mahi Sandwich with Lemon Aioli
- Cowboy Soup
- Vegetable Noodle Soup
- 15 Cozy Soup Recipes for a Chilly Night
Turkey Sandwich Recipe
Ingredients
- 4 slices sourdough bread For gluten-free, use Schar's gluten free sourdough bread
- 6 slices Boar's Head Oven Gold Turkey Breast or favorite deli style turkey
- 2-4 slices gouda cheese I used Boar's head smoked gouda
- 3-4 tablespoons Apricot Jam
- 3-4 tablespoons chipotle mayo
- handful of Arugula
- 4 slices cooked bacon
For the chipotle mayo:
- ½ cup mayo
- 1 chipotle pepper in adobo
- fresh lime juice
- 1 teaspoon honey
- pinch of salt
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Make the chipotle mayo: Combine the mayo, chipotle pepper, lime juice, honey, and salt in a small food processor. Pulse until smooth.
- Brush both sides of the sourdough with olive oil. Lay them flat on a sheet pan. Change the oven setting to broil and place inside the oven.
- Broil until the bread is golden brown. Remove the pan from the oven and flip the bread over. Broil the other side until it's golden brown. Make sure to keep an eye on the bread so it doesn't burn! It doesn't take long to brown.
- Assemble the sandwiches. On two slices of bread, spread a generous amount of chipotle mayo. You won't use it all.
- Spread a generous layer of apricot jam. Top each with a handful of arugula, then two slices of bacon. Fold the sliced turkey so it fits each sandwich nicely. Top with one to two slices of cheese and the remaining slices of bread.
- Cut each sandwich in half and serve immediately.
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