Herb Roast Turkey Sandwiches
A quick assembly sandwich that transforms leftover Herb Roast Turkey into a satisfying meal in under 10 minutes. Layer melted Havarti, carved turkey, fresh tomatoes, and tangy pickles on toasted bread with Dijon mayo for an elevated lunch that beats any deli counter. Perfect for using up holiday turkey or weekly batch-cooked poultry.
Equipment
- Skillet
- Knife
- Cutting Board
- Spatula
Ingredients
- 2 slices Sandwich Bread hearty, Italian, French, sourdough, or ciabatta
- 2 slices Havarti Cheese
- 4 oz Turkey Breast carved roast, leftover
- 1 tablespoon Mayonnaise
- 1 teaspoon Dijon Mustard
- 2 slices Tomato
- 1 oz Pickles sliced, garlic spiced
- 1 tablespoon Butter for toasting bread
Instructions
- Heat a skillet over medium heat.
- Add butter and toast both slices of bread in the pan.
- Place the Havarti cheese on one slice while it toasts so the cheese melts from the heat of the pan.
- Spread mayonnaise and Dijon mustard on the other slice.
- Layer the turkey on the cheese side.
- Add tomato and pickles.
- Close the sandwich and slice in half.
Notes
This sandwich works best when you toast the bread in a buttered pan, allowing you to melt the Havarti directly on the bread while achieving golden edges. The key is light toasting—you want warm, slightly crisp bread that still has some give, not a hard crouton. Swap Havarti for Swiss, provolone, or white cheddar depending on what you have available. The garlic-spiced pickles add a necessary acidic punch that cuts through the richness of the cheese and turkey. Store components separately and assemble fresh; the turkey keeps refrigerated for 3-4 days or frozen for up to 3 months. This is an ideal way to extend the value of a Sunday roast turkey or holiday leftovers throughout the week.
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