The first time I made this recipe, Crunchy Turkey Salad Sandwiches, I found cooked and cubed turkey in the lunch meat section of my local grocery. The next time I went to go make it, poof, it was gone. I stumbled around trying to decide if I should cook my own turkey breast or should I use the thin pre-sliced stuff. Neither seemed like a great option. Then I looked up and I was at the deli counter. It was so simple a solution that my conscious mind couldn’t come up with it. Good thing my autopilot had my back.
I selected a turkey from the deli counter and asked them to cut it thick. The woman behind the counter couldn’t believe it when I asked for it to be cut between 1/2″ and 3/4″ thick. In fact, she mad a half cut and brought it over to show me the error of my ways. Just what I was looking for. Two slices later, I was on my way.
I decided to use croissants in place of the bread.
All mixed up.
Crunchy Turkey Salad Sandwiches
Cook Time: 15 min | Makes: 6 servings | Difficulty: Easy
- 1 1/4 pounds smoked turkey breast, diced
- Kosher salt and freshly ground pepper
- 1 cup chopped scallions
- 3/4 cup chopped celery
- 1/3 cup mayonnaise
- 2 tablespoons dijon mustard
- 1 cup seedless red grapes, cut in half
- 8 ounces provolone cheese, cut into 1/2 inch cubes
- 1/2 cup sliced almonds, toasted and coarsely chopped (optional)
- 3 tablespoons chopped fresh parsley
- 2 tablespoons snipped fresh chives
- Soft whole-grain sandwich bread, for serving
Place the turkey in a medium mixing bowl and season with salt and pepper. Add the remaining ingredients (except the bread) and combine. Serve on sandwich bread.