Turkey sandwich

Ingredients

• 8 sliceswholemeal multigrain bread
• 4 slicesturkey breast
• to tastefine salt
• to tasteblack pepper
• to tasteextra-virgin olive oil
• 3 clovesgarlic
• 1egg yolk
• 2 dropslemon juice
• 1 pinchfine salt
• 100 gseed oil
• 1green apple
• juice of 1/2 lemonlemon juice
• 1beefsteak tomato
• 200 gcleaned chard
• 1 clovegarlic
• to tasteextra-virgin olive oil
• 1fresh chilli

Instructions

1. 1

   Slice the apple

   Wash and dry the apple, remove its core and cut it into thin slices. Toss the slices with the juice of 1/2 lemon to help prevent them from discolouring.

2. 2

   Prepare the vegetables

   Wash and dry the tomato, then cut it into thin slices. Wash and drain the chard. Heat a little olive oil in a frying pan with 1 sliced garlic clove and the chopped chilli.

3. 3

   Cook the chard

   Once the garlic has flavoured the oil, remove it with a slotted spoon. Add the chard and stir-fry over a high heat for a few minutes, then take the pan off the heat.

4. 4

   Crush the garlic

   Peel the 3 garlic cloves and crush them in a mortar until they form a smooth paste.

5. 5

   Make the mayonnaise

   Whisk the egg yolk with 1 pinch of salt and 2 drops of lemon juice. Gradually pour in the 100 g seed oil in a thin stream while whisking until the mayonnaise thickens. Whisk in the remaining lemon juice and the garlic paste.

6. 6

   Season the turkey

   Set the mayonnaise aside and gently flatten the turkey slices with a meat tenderiser or a pestle. Heat a griddle well, then season its surface with salt and pepper and add a little olive oil.

7. 7

   Grill and toast

   Grill the turkey until well coloured on one side, then turn it with tongs and cook the other side. Quickly toast the bread slices in a frying pan until golden.

8. 8

   Build the sandwiches

   Spread some garlic mayonnaise on a slice of bread and add chard, tomato, apple and turkey.

9. 9

   Finish the layers

   Layer on more apple, tomato and chard, then top with a bread slice spread with garlic mayonnaise. Repeat to make the remaining sandwiches.

What is a turkey sandwich?

A turkey sandwich is a flexible combination of bread and cooked turkey, often paired with vegetables and a spread. This version brings together grilled turkey, crisp apple, tomato and warm chard.

Its defining twist is a homemade garlic mayonnaise, which adds richness and ties the savoury filling to the tart fruit. The result is a substantial sandwich with contrasting textures rather than a simple cold-cut filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 0g protein, 23g carbs, 35g fat.

The bread and apple provide most of the carbohydrates, while the seed-oil mayonnaise and olive oil contribute much of the fat. Turkey supplies the main protein, though the provided nutrition lists protein as 0 g. Serve with extra fresh vegetables or a simple salad if you want a lighter-feeling plate.

The garlic mayonnaise

Garlic paste: crush the peeled cloves thoroughly so they blend smoothly into the mayonnaise rather than leaving sharp chunks.

Steady whisking: add the seed oil in a thin stream while whisking the yolk. Pouring too quickly can stop the mixture from thickening evenly.

Keep the apple fresh

Thin slices: a mandoline makes even pieces that sit neatly in the sandwich; use a sharp knife if you do not have one.

Lemon juice: coat the apple as soon as it is sliced. This also gives its sweetness a bright counterpoint to the creamy dressing.

Cook the chard quickly

Flavoured oil: let the sliced garlic and chopped chilli warm in the oil, then remove the garlic once it has released its flavour.

High heat: add the drained chard and stir-fry it for only a few minutes. Take it off the heat while it still has some texture, rather than letting it become soggy.

Grill the turkey

Even thickness: gently flatten the turkey slices so they cook more uniformly. Handle them carefully to keep them intact for layering.

Colour: start with a well-heated griddle and turn the turkey with tongs once the first side has browned. The recipe gives no fixed grilling time, so use the colour and doneness of the slices as your cues.

Toast and assemble

Golden bread: toast the slices briefly in a frying pan, keeping an eye on them so they brown without drying out.

Layering: spread mayonnaise on the bread and alternate the chard, tomato, apple and turkey with the additional vegetable layers. This spreads the flavours through the sandwich and keeps the fresh ingredients distinct.

Recipe notes & tips

• Drain the chard well after washing so it does not water down the sandwich.
• Add the lemon juice to the apple straight after slicing.
• Crush the garlic to a fine paste for a smoother mayonnaise.
• Pour the seed oil in a thin stream while whisking continuously.
• Toast the bread shortly before assembling so it stays pleasantly crisp.
• Use tongs to turn the turkey without tearing the slices.

Variations

• Milder dressing: use less garlic paste for a gentler flavour.
• More heat: add extra fresh chilli to the chard as it cooks.
• Different greens: replace the chard with another leafy green and sauté it in the same way.
• Sharper apple: choose a tart green apple to emphasise the contrast with the mayonnaise.
• Extra crunch: toast the bread a little more deeply, watching closely to avoid burning.

Common mistakes to avoid

• Pouring the oil too quickly: the mayonnaise may not thicken; add it gradually while whisking.
• Leaving the apple exposed: it can discolour; coat the slices with lemon juice straight away.
• Overcooking the chard: it can turn limp; stir-fry it briefly over a high heat.
• Turning the turkey too soon: it may not colour well; let one side brown before using tongs to turn it.
• Toasting the bread too early: it can lose its crispness; toast it just before assembly.
• Using wet chard: excess water can soften the bread; drain the leaves well before cooking.

How to store

Store leftover components separately in covered containers in the fridge and assemble the sandwiches when ready to eat. Because the mayonnaise contains raw egg yolk, keep it chilled and use it promptly; do not leave assembled sandwiches at room temperature for long. Reheat the turkey and chard gently, then toast fresh bread for assembly.

Frequently asked questions