The best turkey sandwiches – a lunchtime favourite. Some of my best school days were when my mom made these thick and peppery turkey sandwiches on Texas toast. So good.
Here, in this version, I make them on cheese sticks and gluten free buns. I stick with the same classics, Hellmann’s and fresh cracked black pepper, but add in a twist of alfalfa and broccoli sprouts.
- 400g of oven roasted turkey breast – shaved
- package of alfalfa and broccoli sprouts
- 4 tablespoons of Hellmann’s mayo
- 2 cheese sticks and 2 gluten free buns
- fresh cracked pepper
First, use a bread knife and slice open the cheese sticks and the gluten free buns. Then, open them up fully and put 50g of turkey breast on each half. Then, spoon on the mayo and top with fresh cracked pepper.
The shots above are the whole reason why these are the best – the mayo is sandwiched between the turkey. Not only does this keep the bun dry, fresh, and fluffy, it also holds all that peppery goodness.
Once that’s done, close the sandwich, then take the top off and put on a quarter of the sprout package.
Look at all those sprouts – such goodness. I find that sprouts hold up better than lettuce and offer much more flavour. If you’re looking for a bit of bite, go with radish or onion sprouts, they pack some punch.
Once the sprouts are all piled on – and trust me, it’ll look like a lot, yet it’s oh, so good – close up the sandwich and eat up.
Done – just like that you’ve made the best turkey sandwiches. And, if you’re packing them up for a road trip, I suggest tinfoil. Works well, like a burrito. You can just pull back the foil and eat up without a mess.
Thanks for visiting and I hope you have a great lunch tomorrow.