Classic Turkey Sandwich
Three slices of seeded whole-grain bread give each sandwich two generous layers of folded turkey, pale cheese, lettuce, tomato, and dill pickles. The bread stays untoasted and the cheese unmelted: this is a cold sandwich that takes about 10 minutes to assemble. Keep the fillings even rather than pressing them flat, so the tall stack holds together without crushing the lettuce.
Ingredients for Classic Turkey Sandwiches
- 6 slices seeded whole-grain sandwich bread
- 8 ounces sliced deli turkey (about 225g)
- 4 slices Swiss or provolone cheese
- 4 small green leaf lettuce leaves
- 1 medium tomato, cut into 4 thin slices
- 8 dill pickle slices
- 2 tablespoons mayonnaise
Optional: Add 1 to 2 teaspoons yellow or Dijon mustard alongside or in place of some of the mayonnaise, or add a few thin red onion rings. Cheddar or Havarti can replace the Swiss or provolone.
How to Make Classic Turkey Sandwiches
Makes 2 substantial double-decker sandwiches. Prep and total time: 10 minutes. No cooking required.
- Prepare the fillings: Wash and dry the lettuce. Slice the tomato and drain the pickles; blot them if they are especially wet.
- Spread the bread: Lay out all 6 slices and spread a thin layer of mayonnaise on one side of each. Each sandwich will use 3 slices.
- Build the first tier: Set 2 bread slices spread-side up. On each, add 1 slice of cheese, about 2 ounces of loosely folded turkey, 1 lettuce leaf, 1 tomato slice, and 2 pickle slices. Distribute the fillings evenly and keep them within the bread edges.
- Add the second tier: Place a middle bread slice on each sandwich, spread-side down. Top each with another slice of cheese, about 2 ounces of folded turkey, 1 lettuce leaf, 1 tomato slice, and 2 pickle slices. Align the bread without pressing down.
- Finish: Add the final bread slices, spread-side down. Serve whole, or secure each sandwich with picks and halve it with a serrated knife. Use a gentle sawing motion so the layers stay in place.
How to Keep a Packed Sandwich from Getting Soggy
Assemble the sandwiches close to serving for the crispest lettuce and bread. If packing them ahead, blot the tomato and drained pickles, and arrange the fillings so cheese or turkey separates the wet vegetables from the bread. For better texture, pack the tomato separately and add it just before eating.
Serving and Storage
Serve cold with chips and a pickle, or with fresh fruit or cut vegetables. Wrap and refrigerate any sandwich packed for later; follow standard food-safety practices for perishable deli meat. Reheating is unnecessary, and freezing the assembled sandwich is not recommended because the lettuce and tomato lose quality.
Nutrition
Approximate nutrition per substantial sandwich: 700 calories, 50g protein, 29g fat, and 64g carbohydrates. Approximate values per 100g: 195 calories, 14g protein, 8g fat, and 18g carbohydrates. Values vary with the bread, turkey, cheese, and mayonnaise used.
Equipment
- Cutting board
- Knife
- Serrated knife
Ingredients
For the sandwiches
- 6 slices seeded whole-grain sandwich bread
- 8 ounces sliced deli turkey (about 225 g)
- 4 slices Swiss or provolone cheese
- 4 small green leaf lettuce leaves
- 1 medium tomato, cut into 4 thin slices
- 8 dill pickle slices
- 2 tablespoons mayonnaise
Optional additions
- 1 to 2 teaspoons yellow or Dijon mustard
- A few thin red onion rings
Instructions
- Wash and dry the lettuce. Slice the tomato, drain the pickles, and blot them if they are especially wet.
- Lay out all 6 bread slices and spread a thin layer of mayonnaise on one side of each slice.
- For each sandwich, place 2 bread slices mayonnaise-side up. Top each slice with 1 slice of cheese, about 2 ounces of loosely folded turkey, 1 lettuce leaf, 1 tomato slice, and 2 pickle slices. Keep the fillings within the bread edges.
- Place a middle bread slice mayonnaise-side down on each sandwich. Top each with another slice of cheese, about 2 ounces of folded turkey, 1 lettuce leaf, 1 tomato slice, and 2 pickle slices.
- Add the final bread slices mayonnaise-side down. Serve whole, or secure with picks and halve with a serrated knife using a gentle sawing motion.
Tips
- Assemble the sandwiches close to serving time for crisp lettuce and bread.
- Blot wet tomato slices and drained pickles before assembling.
- Keep the fillings evenly distributed and avoid pressing down on the layers.
- For packed sandwiches, add the tomato just before eating to help prevent sogginess.
Variations
- Mustard Turkey Sandwich: Add yellow or Dijon mustard alongside or in place of some of the mayonnaise.
- Turkey Sandwich with Red Onion: Add a few thin red onion rings to the layers.
- Cheddar or Havarti Turkey Sandwich: Replace the Swiss or provolone with cheddar or Havarti.