We like ours topped with a mayo and mustard blend and the traditional combo of turkey and cheese.

Turkey sandwich recipe with pickles. Add the mayonnaise, mustard, lemon juice, and sugar to a separate bowl. After your pickles are ready, grab some sort of bread or roll (or even pretzel slider buns like my turkey and ham sliders) and slather it with sriracha mayo. Cover inside of both bread halves with an even layer of tapenade or pesto.

It can be easily customized with different breads, cheeses, and condiments to suit your taste. Top the turkey with swiss cheese slices. Place on a baking sheet and bake until bread is toasted and cheese is melted, 25 minutes.

Sandwich with top half of bread and wrap tightly in foil. Generously butter the outsides of the bread and place butter side down in the skillet. Soak one slice of bread in the gravy, flipping over once, until most of the gravy has been absorbed.

Stir the gravy to loosen, then pour into a shallow bowl. Web the veggies need just a few hours to turn into pickles, and then you can keep them in the fridge for up to a week, for easy advance meal prep. Take one piece of bread and put the sliced turkey and provolone cheese on it.

Web preheat oven to 350 degrees. Arrange turkey on bottom half of bread. Served hot, you won’t be able to resist the melty cheese and crisp crust in this turkey sandwich recipe.

Web ingredients 8 large kosher dill pickle slices (sandwich stackers) 2 teaspoons mayonnaise 4 ounces deli roast turkey slices 4 (1 ounce) slices cheddar cheese, halved 8 slices roma tomato 4 small romaine lettuce leaves Serve this one with thousand island dressing on the side. Keep warm in preheated oven.