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one whole-grain turkey salad sandwich cut into two halves with creamy small roast-turkey pieces, tiny red-skinned apple dice, pale celery, small toasted pecan bits and a green lettuce layer visible inside on an ordinary plate, with no grapes or garnish
Andre Lewis

Turkey Salad Sandwich

Cut leftover roast turkey into small pieces for salad, rather than long strands that drag the filling out of the bread. Apple, celery and toasted pecans supply crunch. Mix the yogurt dressing separately, fold it through gently and stop before the turkey breaks into a smooth paste. A dry lettuce leaf against the whole-grain bread slows the dressing's trip into the crumb, though this is still a sandwich to keep chilled and eat promptly.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 4 slices whole-grain sandwich bread
  • 8 oz chilled leftover roast turkey skin removed and cut into 1/4-inch pieces
  • 1/2 small crisp red-skinned apple cored and finely diced
  • 1 small celery stalk finely diced
  • 2 tbsp chopped pecans
  • 3 tbsp plain Greek yogurt
  • 1 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1/8 tsp fine salt
  • 1/8 tsp black pepper
  • 2 large lettuce leaves washed and dried

Method
 

  1. Toast pecans in a dry skillet over medium-low heat for 3 to 4 minutes until fragrant, stirring often. Transfer to a plate and cool for 3 minutes.
  2. Mix yogurt, mayonnaise, Dijon, lemon juice, salt and pepper in a bowl until smooth.
  3. Fold in chopped turkey, apple, celery and cooled pecans until lightly coated without crushing the meat.
  4. Place dry lettuce on 2 bread slices and divide turkey salad evenly over it, spreading close to the edges in a level layer.
  5. Close with remaining bread, press gently and cut each sandwich in half before serving cold.