Turkey sandwich with Waldorf salad

Ingredients

• 400 gturkey breast
• to tastechicken seasoning
• to tasteolive oil
• 5 stalkscelery
• 1apple
• 1red onion
• 1 headiceberg lettuce
• 1 bunchparsley
• 1 bunchchervil
• 2 tbspmayonnaise
• 2 tbspwholegrain mustard
• juice of 1lemon
• 100 gwalnuts
• to tastesalt and pepper
• 50 gpine nuts
• 120 gParmesan
• 2 punnetscress
• 1 clovegarlic
• 1 largeciabatta

Instructions

1. 1

   Season the turkey

   Coat the turkey breasts with chicken seasoning and olive oil, then season with salt and pepper.

2. 2

   Grill the turkey

   Grill the turkey breasts in a griddle pan until browned lines appear. Slice them into strips.

3. 3

   Prepare the celery

   Pull away the strings from the celery and cut it into small pieces.

4. 4

   Slice the apple

   Peel the apple and cut it into thin strips.

5. 5

   Chop the greens

   Finely chop the onion, parsley, chervil and iceberg lettuce.

6. 6

   Mix the salad

   Combine the chopped herbs with the lettuce, celery, onion and apple in a large bowl.

7. 7

   Dress the salad

   Stir the mayonnaise and mustard into the salad. Season with salt, pepper and a little lemon juice.

8. 8

   Add the walnuts

   Roughly chop the walnuts, add them to the bowl and toss briefly.

9. 9

   Blend the pesto

   Put the pine nuts, olive oil, a little lemon juice and Parmesan into a blender.

10. 10

    Finish the pesto

    Crush the garlic and add it to the blender with the cress. Blend to a smooth pesto.

11. 11

    Spread the ciabatta

    Cut the ciabatta open and spread cress pesto over both cut sides.

12. 12

    Assemble the sandwich

    Lay the grilled turkey strips over the pesto, then spoon the Waldorf salad over the sandwich.

What is a Waldorf salad sandwich?

A Waldorf salad traditionally pairs fruit and celery with a creamy dressing and nuts; it is named after New York's Waldorf hotel. This version turns those crisp, sweet-and-savoury flavours into a filling with lettuce, herbs and walnuts.

Grilled turkey and a sharp, herby cress pesto make it more substantial than a plain salad sandwich. The contrast between juicy turkey, crunchy salad and soft ciabatta is what makes each bite work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 45g protein, 44g carbs, 31g fat.

The ciabatta and apple provide most of the carbohydrates, while turkey and Parmesan contribute much of the protein. Olive oil, mayonnaise, walnuts and pine nuts make up much of the fat. Serve with extra salad vegetables if you want a lighter-feeling plate without adding another bread-based side.

Grilling the turkey

Even thickness: if the turkey breasts vary greatly in thickness, gently flatten the thicker parts so they cook more evenly. Use a hot griddle pan and turn the meat as needed for browned lines.

Doneness: slice into the thickest part to check that the turkey is cooked through, with no pink centre. Rest it briefly before slicing so the strips stay juicy.

Keeping the salad crisp

Celery and apple: remove the celery strings for a more pleasant bite, and cut the apple just before mixing so it stays fresh. Thin strips make the filling easier to layer in the ciabatta.

Dressing: mix the mayonnaise and mustard through the salad rather than adding a heavy coating. Add lemon juice a little at a time so the dressing stays balanced.

Blending the cress pesto

Cress and garlic: blend them with the pine nuts, Parmesan, olive oil and lemon juice until the mixture is fine. A small amount of oil at first helps the ingredients come together; add more if needed to blend.

Taste before spreading: Parmesan brings saltiness, while lemon adds brightness. Adjust the seasoning before putting the pesto on the bread.

Choosing and preparing the bread

Ciabatta: a large loaf gives the filling a sturdy base and a chewy texture. Cut it open cleanly so both halves can be coated with pesto.

For a warmer sandwich, lightly toast the cut sides before spreading on the pesto. Let them cool slightly first so the lettuce does not wilt straight away.

Serving the sandwich

Serve soon after assembling, while the salad is crisp and the bread has not softened from the dressing. Cut the ciabatta into four portions for lunch.

A simple side of extra lettuce or fresh vegetables works well; the sandwich already includes bread, turkey, nuts and a creamy salad.

Recipe notes & tips

• Pat the turkey dry before seasoning to help it brown in the griddle pan.
• Chop the walnuts roughly so they add crunch without making the filling difficult to eat.
• Blend the pesto until fine enough to spread evenly across the ciabatta.
• Keep some lettuce leaves whole if you prefer a firmer, less finely chopped filling.
• Assemble the sandwich shortly before serving to keep the bread from becoming soggy.

Variations

• Swap the herbs: use extra parsley if chervil is unavailable.
• Add a sharper apple: choose a tart variety for a livelier contrast with the dressing.
• Toast the bread: warm the cut sides briefly before spreading on the pesto.
• Make it cheesier: add a little extra Parmesan to the pesto and blend again.
• Use pecans: replace the walnuts with roughly chopped pecans for a different nutty crunch.

Common mistakes to avoid

• Crowding the griddle pan: the turkey may steam rather than brown, so grill it in batches if needed.
• Overcooking the turkey: it can turn dry, so check the thickest part and take it off once cooked through.
• Adding too much dressing: a wet salad can make the bread soggy, so mix in the mayonnaise and mustard gradually.
• Blending the pesto too thick: add olive oil a little at a time until it spreads easily.
• Making the sandwich too early: keep the salad and bread separate until close to serving.

How to store

Store leftover turkey and Waldorf salad separately in covered containers in the fridge and use within 2 days. Keep the pesto chilled in a sealed container and assemble fresh; reheat the turkey gently until piping hot, then add it to the sandwich.

Frequently asked questions