Turkey, Apple & White Cheddar Sandwich

 

I am a sandwich girl. I love sandwiches.  I could eat one any hour of the day and for any meal. My late Aunt Freda was the same.  She was never happier than when there was a sandwich in front of her. We were two birds of a feather in that respect.

I had bought some deli turkey at the shops the other day with the idea in mind to make myself a nice sandwich with it.  I had seen a recipe on Tried and Tasty for a copycat Panera turkey sandwich which looked really good. 

I wanted to try it.

 

Now I have never been to Panera, so I cannot say if this is similar or not, but I can tell you that it is pretty delicious.  With layers of lettuce, turkey, cheddar cheese and a homemade apple slaw salad, it went down a real treat!

I did have to substitute a few things according to what I had in my home, but everything worked beautifully, and I had a sandwich to enjoy that was really delicious! 

Crunchy, tangy and loaded with bags of flavor and texture, this is one excellent sandwich! It is also a very hearty sandwich, so be warned!  You will be full up after this one!

 

WHAT YOU NEED TO MAKE A TURKEY, APPLE & WHITE CHEDDAR SANDWICH

Just a few simple ingredients.  There is nothing really complicated about this simple and delicious sandwich!  If you use the best and the freshest ingredients you can afford, you cannot go wrong!

For the apple slaw:

• 1/2 cup (50g) finely sliced white cabbage
• 1/4 cup (32g) dried cranberries
• 1/4 cup (30g) chopped toasted walnuts
• 1/4 of a sweet red eating apple, washed and chopped
• 1/4 cup (70g) of full fat Greek yogurt
• 1 TBS freshly squeezed lemon juice
• 1 tsp apple cider vinegar
• 1 tsp liquid honey
• salt and black pepper to taste

You will also need:

• 4 slices of good quality sour dough bread
• softened butter to spread
• iceberg lettuce to taste
• 2 ounces (57g) sliced deli turkey
• 1 ounce (28g) thinly sliced white cheddar cheese (use a good one)

White cabbage is the normal cabbage that you can buy in the shops. It may be a light green in color, but the leaves will be tightly packed, and it will be as hard as a bowling ball they are so tightly packed.  You will need to cut a portion of this off and slice is very thinly with a sharp knife.

The walnuts can be easily toasted by spreading them on a baking sheet and popping them into a moderate oven (350*F/180*C) for a few minutes until you can smell their nuttiness. Leave to cool before using them and then chop them coarsely.

You can use any apple that is sweet, full of flavor and good for eating out of hand.

I used a good quality deli sliced turkey. I am not fond of smoked turkey, so it was just roasted turkey. You could use leftover sliced roast turkey after the holidays as well. Just be sure to slice it fairly thin.

The original recipe called for butter lettuce. That is not something we see here where I live very often, so I used iceberg.  Iceberg always goes well in sandwiches and gives a nice crisp crunch.

The original recipe also used marbled rye bread.  I did not have any of that either, but I did have some lovely fresh sour dough and so that is what I used. It was excellent.

Use a good sharp white cheddar cheese and cut it fairly thinly.  I use my vegetable peeler for this. Alternately you can buy the white cheddar which is already cut into slices.  Either would work well, but do make sure you buy one with plenty of flavor. 

 

HOW TO MAKE THE TURKEY, APPLE & WHITE CHEDDAR SANDWICH

Just simple ingredients, put together in the most delicious way. None of it is very stressful or difficult to do.

First make the coleslaw. Toss the cabbage, apples, cranberries and walnuts together in a small bowl.

Whisk together the yogurt, lemon juice and cider vinegar in a small measuring cup. Season to taste with some salt and black pepper.

 

Drizzle the yogurt mixture over the cabbage, etc. in the bowl. Toss everything together until evenly coated and mixed. Set aside.

Butter your slices of bread lightly. Place one slice (butter side up) onto each of two serving plates. Top with a quantity of lettuce.

 

Layer on the sliced turkey and the cheese. Divide the coleslaw between the two sandwiches placing it on top of the cheese. Follow with another slice of bread, butter side down, pressing gently to keep everything in,

Cut in half on the diagonal and serve immediately.

 

This was a really delicious sandwich. They do say that if a sandwich isn't messy, it isn't worth eating!  This sandwich was a tiny bit messy and a whole lot of tasty!  With plenty of texture and bags of flavor!

I loved the crunch of the lettuce against the saltiness of the turkey and the richness of the cheese.  That fruity coleslaw was very reminiscent of a Waldorf salad.  Everything together worked beautifully!

As is it would not make a great sandwich to take for a packed lunch but pack that coleslaw in a separate container to add when you go to eat the sandwich, and it is totally doable!

I love, LOVE sandwiches.  Hot, cold and everything in between. I like them for breakfast, lunch or supper.  Here are a few more of my favorite types of sandwiches! You might like them too!

AIR FRYER REUBEN SANDWICH - All the flavors of your favorite Reuben sandwich tucked in between two buttered slices of rye bread. with plenty of pastrami, sauerkraut, Swiss cheese and thousand island dressing. Toasted and heated through to perfection in the air fryer. Yes, you could do it in a skillet, but done in the air fryer nothing gets soggy. What you have here is Reuben Sandwich perfection!

THE CUBANO SANDWICH - Layers of cheese, roast pork, ham, pickles, garlic butter, and mustard, pressed between the softness of a sweet Cuban bread.  Buttered and grilled to perfection in my Cuisinart grill. This is quite simply a fabulous sandwich. An experiment in taste that totally works.

Yield: 2 sandwiches

Author: Marie Rayner

Turkey, Apple & White Cheddar Sandwich

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

With a touch of crunch, a bit of savory, and a generous amount of turkey, this is a very satisfying sandwich which is packed with bags of flavor and texture!

Ingredients

For the apple slaw:

• 1/2 cup (50g) finely sliced white cabbage
• 1/4 cup (32g) dried cranberries
• 1/4 cup (30g) chopped toasted walnuts
• 1/4 of a sweet red eating apple, washed and chopped
• 1/4 cup (70g) of full fat Greek yogurt
• 1 TBS freshly squeezed lemon juice
• 1 tsp apple cider vinegar
• 1 tsp liquid honey
• salt and black pepper to taste

You will also need:

• 4 slices of good quality sour dough bread
• softened butter to spread
• iceberg lettuce to taste
• 2 ounces (57g) sliced deli turkey
• 1 ounce (28g) thinly sliced white cheddar cheese (use a good one)

Instructions

1. First make the coleslaw. Toss the cabbage, apples, cranberries and walnuts together in a small bowl.
2. Whisk together the yogurt, lemon juice and cider vinegar in a small measuring cup. Season to taste with some salt and black pepper.
3. Drizzle the yogurt mixture over the cabbage, etc. in the bowl. Toss everything together until evenly coated and mixed. Set aside.
4. Butter your slices of bread lightly. Place one slice (butter side up) onto each of two serving plates. Top with a quantity of lettuce.
5. Layer on the sliced turkey and the cheese. Divide the coleslaw between the two sandwiches placing it on top of the cheese. Follow with another slice of bread, butter side down, pressing gently to keep everything in,
6. Cut in half on the diagonal and serve immediately.

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