Toasted sandwich with roasted turkey, crisp apple slices, melted cheddar, and sharp grain mustard on soft bread.
Butter the outside of the bread slices, not the inside, for even toasting and crisping. Layer cheese directly on the bread so it melts into contact with the heat; turkey and apple go in the middle.
Use deli-counter roasted turkey for convenience, or slice leftover home-roasted turkey breast. Slice the apple just before assembly to prevent browning; a squeeze of lemon juice helps if you must prep ahead.
Ingredients
Scale
Measurement units
- 6 oz roasted turkey breast (deli counter or leftover roasted turkey)
- 4 oz sharp cheddar cheese (about 4 slices)
- 1 medium Granny Smith apple
- 2 tbsp grain mustard (whole-grain or coarse Dijon style)
- 4 slices soft bread (brioche, sourdough, or soft white bread)
- 1 tbsp butter (for toasting)
Ingredients
Scale
Measurement units
- 6 oz roasted turkey breast (deli counter or leftover roasted turkey)
- 4 oz sharp cheddar cheese (about 4 slices)
- 1 medium Granny Smith apple
- 2 tbsp grain mustard (whole-grain or coarse Dijon style)
- 4 slices soft bread (brioche, sourdough, or soft white bread)
- 1 tbsp butter (for toasting)
Instructions
Prepare the apple and assemble fillings
Core and thinly slice the 1 medium Granny Smith apple (1 medium).
Slice the roasted turkey breast (6 ounce) into thin, even pieces.
Slice the sharp cheddar cheese (4 ounce) into 4 slices.
Assemble the sandwiches
Lay out the 4 slices of bread on a cutting board.
Spread grain mustard (1 tablespoon) evenly on the inside of 2 bread slices (the bottom halves).
Layer 3 oz roasted turkey on each mustard-spread slice.
Arrange half the apple slices on top of the turkey on each sandwich.
Place 2 slices of cheddar on top of the apple on each sandwich.
Top each sandwich with the remaining bread slice.
Equipment: cutting board
Toast and melt
butter (1 tbsp) the outside of both bread slices on each sandwich with 1 tbsp total butter (1 tbsp), dividing evenly.
Heat a skillet or griddle over medium heat for 1 minute.
Place both sandwiches on the hot skillet and toast for 3–4 minutes until the bread is golden and crisp.
Flip the sandwiches carefully and toast the other side for 2–3 minutes until golden and the cheese is melted.
Equipment: skillet or griddle
Serve
Transfer the sandwiches to a cutting board or plates and serve warm.
Equipment: cutting board
Before you cook
Cook notes
- • Slice the apple just before assembly to prevent browning; a squeeze of lemon juice helps if you must prep ahead.
- • Butter the outside of the bread slices, not the inside, for even toasting and crisping.
- • Layer cheese directly on the bread so it melts into contact with the heat; turkey and apple go in the middle.
- • For a warm apple, briefly warm the slices in the skillet before assembling if preferred.
- • Use deli-counter roasted turkey for convenience, or slice leftover home-roasted turkey breast.
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