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Turkey sandwiches can be so sad. Not this one. Think crispy bacon, sharp cheddar, crunchy apple slices, and peppery arugula, all piled high on sourdough with a sweet honey mustard spread. Eat your Loaded Turkey Sandwich cold and crunchy, or toast it in butter until the cheese melts. Sweet, salty, and crunchy in every bite.
Loaded Turkey Sandwich With Bacon and Apple
I’ll be honest. I used to think a turkey sandwich was what you ate when there was nothing else in the fridge.
Then I started adding things. Bacon first, obviously. Then cheddar. Then thin slices of apple, which sounds a little odd until you try it. The sweet crunch next to salty bacon and smoky turkey is so good.
You can stop right there and eat it cold. Or you can butter the outside and toast it in a skillet until it’s golden and melty. I go back and forth, so I wrote it both ways.
Honey Mustard Spread for Sandwiches
The spread is only 3 ingredients: mayo, Dijon mustard, and a spoonful of honey. Stir it together and you’re done.
It’s creamy from the mayo, tangy from the mustard, and a little sweet from the honey. The sweetness goes really well with the apple and the salty bacon.
You spread it on both slices of bread, not just one. That way every bite gets some. The mayo also coats the bread, so the apple and greens don’t make it soggy as fast.
Ingredients for a Loaded Turkey Sandwich
- Honey mustard spread (¼ cup mayonnaise, 2 tablespoons Dijon mustard, and 1 tablespoon honey): Store bought mayo is fine, or you can make my homemade mayonnaise. You can use yellow mustard instead of Dijon, but the spread will taste milder and less tangy. Maple syrup can stand in for the honey.
- Sourdough bread (8 slices): It’s sturdy enough to hold all these fillings, and it toasts up really crispy. Any thick, sturdy bread works. Soft sandwich bread works too, but it can squish under all the layers.
- Bacon (8 slices): 2 slices per sandwich, cooked until crisp. You can use turkey bacon, but it won’t get as crispy.
- Sliced deli turkey (1 pound): Smoked or oven roasted, whichever you like. Ask the deli counter to slice it thin so it piles up nice and tall.
- Cheddar cheese (4 slices): Sharp cheddar has the most flavor. Swiss, provolone, or Gouda all work too.
- Apple, red onion, and arugula (1 apple, thinly sliced, ½ medium red onion, thinly sliced, and 2 cups arugula or leaf lettuce): Pick a crisp apple like Honeycrisp or Granny Smith so it stays crunchy. Slice it right before you build the sandwiches so it doesn’t turn brown. Arugula tastes a little peppery. You can use leaf lettuce instead, but it will taste milder.
- Butter (2 tablespoons, softened): Only for the toasted version. Soft butter spreads easily without tearing the bread. Skip it if you’re eating your sandwich cold.
How to Make a Loaded Turkey Sandwich
Cook the bacon: Lay the bacon in a skillet over medium heat. Let it sizzle and turn it now and then. You’re waiting for it to go deep golden and crisp all the way through, not floppy in the middle. Move it to a plate lined with paper towels to drain.
Stir up the spread: Mix the mayo, Dijon, and honey in a small bowl until it’s smooth and pale yellow. Have a little taste. If you like it sweeter, add a tiny bit more honey.
Spread the bread: Lay out all 8 slices of bread. Spread honey mustard on one side of every slice, right out to the edges.
Build the sandwiches: On 4 of the slices, pile up the turkey. Add a slice of cheddar, then 2 slices of bacon. Next come the apple slices, a few rings of red onion, and a handful of arugula. It’ll look really tall at this point. That’s okay. It squishes down.
Top them: Put the other 4 slices on top, spread side down. Press down gently with your hand.
Toast them (if you like): For a warm, melty sandwich, spread the softened butter on the outside of each sandwich. Toast them in a skillet over medium heat for 2 to 3 minutes per side. Peek underneath before you flip. You want it golden brown, and you’ll start to see the cheddar going soft at the edges. If you’re eating them cold, you can skip this step.
Slice and eat: Cut each sandwich in half. A serrated bread knife makes this so much easier with all those layers.
Leftover Turkey Sandwich Ideas
Every Thanksgiving, I end up with a fridge full of leftover turkey. These are ideas I haven’t tested in this sandwich, so they’re suggestions and not part of the recipe:
- Use sliced leftover roast turkey instead of deli turkey.
- Swap the honey mustard spread for a smear of cranberry sauce mixed into mayo.
- Swap the apple for thin pear slices.
What to Serve With a Turkey Sandwich
- A bowl of soup is my favorite way to turn a sandwich into dinner. Try it with baked potato soup or black bean soup.
- For something lighter, an arugula salad uses up the rest of your arugula.
- Kettle chips and a dill pickle never hurt anybody either.
Other Recipes You’ll Love
- Chicken Club Pasta Salad: All the bacon and club sandwich flavor, tossed with pasta.
- Ham & Cheese Croissant Egg Bake: Ham, cheese, and buttery croissants baked together for brunch.
- White Chicken Chili: A creamy, cozy bowl to go with sandwich night.
Loaded Turkey Sandwich
Ingredients
For the honey mustard spread
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
For the sandwiches
- 8 slices sourdough bread
- 8 slices bacon
- 1 pound sliced deli turkey
- 4 slices cheddar cheese
- 1 apple thinly sliced
- 2 cups arugula or leaf lettuce
- ½ medium red onion thinly sliced
- 2 tablespoons butter softened
Instructions
- Cook the 8 slices bacon in a skillet over medium heat until crisp. Drain on a paper towel.
- Make the spread. Stir together the ¼ cup mayonnaise, 2 tablespoons Dijon mustard, and 1 tablespoon honey until smooth.
- Spread the honey mustard on one side of each of the 8 bread slices. On 4 of the slices, layer the 1 pound deli turkey, followed by a slice of cheddar, the crisp bacon, thin apple slices, red onion, and a handful of arugula.
- Top with the remaining bread slices, spread side down.
- For a warm, melty version, spread the outsides of each sandwich with the softened butter and toast in a skillet over medium heat for 2 to 3 minutes per side, until golden and the cheese begins to melt. For a cold sandwich, skip this step.
- Slice each sandwich in half and serve.
Tips & Notes:
- Apple: A crisp apple like Honeycrisp or Granny Smith stays crunchy. Slice it right before building so it doesn’t brown.
- Spread both slices: Honey mustard on every slice means every bite gets some, and it helps keep the bread from going soggy.
- Cold or toasted: The butter is only for the toasted version.
- Slicing: A serrated bread knife cuts through the layers without squishing them.
nutrition facts
Can I make these ahead for lunches?
I’d make the cold version and keep the spread, apple, and arugula separate until you’re ready to eat. Build it right before lunch so the bread stays nice.
Can I use a panini press?
I haven’t tried it, but it should work for the toasted version. Keep an eye on it, since a press cooks both sides at once.
