Turkey Lunch Sandwich (Printable)

Tender turkey breast, fresh veggies, and creamy mayo make a delicious lunch option.

# What You'll Need:

→ Bread

01 - 4 slices whole wheat or multigrain bread

→ Meats

02 - 5 ounces sliced cooked turkey breast

→ Vegetables

03 - 2 leaves romaine or butter lettuce
04 - 2 slices ripe tomato
05 - 4 slices cucumber
06 - 2 slices red onion (optional)

→ Condiments

07 - 2 tablespoons mayonnaise
08 - 1 teaspoon Dijon mustard (optional)

→ Seasonings

09 - Salt, to taste
10 - Freshly ground black pepper, to taste

# Directions:

01 - Lay out 4 slices of bread on a clean surface.
02 - Spread mayonnaise evenly over all bread slices. Optionally spread Dijon mustard on two slices.
03 - Layer sliced turkey breast evenly over two of the bread slices.
04 - Top the turkey with lettuce leaves, tomato slices, cucumber slices, and red onion if using.
05 - Sprinkle salt and freshly ground black pepper to taste over the vegetables.
06 - Close each sandwich with the remaining bread slices, mayonnaise side down.
07 - Cut each sandwich in half and serve immediately.

# Cooking Tips:

01 -
  • It comes together in minutes but feels intentional and homemade, not like you're just throwing leftovers between bread.
  • The combination of tender turkey with crisp vegetables and creamy mayo hits all the textures your mouth wants in one bite.
  • It's forgiving enough to customize based on what you have, but structured enough that you can't really mess it up.
02 -
  • Tomato moisture will absolutely make your bread soggy if you don't use lettuce as a barrier—this is the small thing that separates a good sandwich from one that falls apart halfway through.
  • The bread matters more than you might think; cheap bread will tear when you slice it and won't hold anything together, so it's worth buying something with actual structure.
  • Let your mayo get to room temperature if it's been in the fridge—cold mayo doesn't spread evenly and you'll end up pressing too hard and destroying your bread.
03 -
  • Toast your bread lightly if you're making this ahead—it creates a subtle barrier against sogginess and adds a bit of structural integrity without making it stale.
  • Slice your bread and vegetables with a sharp, clean knife; dull knives crush and bruise, which releases moisture and makes everything wilt faster.
  • If you're serving these to guests, assemble them just before eating, but prep all your ingredients ahead so assembly takes two minutes flat.

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