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Black Pepper Turkey Salad Sandwich

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Black Pepper Turkey Salad Sandwich
2011-06-04 Main Dish
4 96

Thinly sliced black pepper turkey, 3 cheeses, lettuces, onion, cucumber, carrots and tomato slices are layered on split ciabatta spread with mustard-seasoned mayo.

  • Servings: 4


½ cup Mayonnaise
2 Tbsp Dijon Mustard
2 tsp Whole Grain Mustard
1 tsp Sugar
½ tsp Salt
½ tsp Cayenne Pepper
½ tsp Vinegar
1 Loaf Ciabatta Bread
4 slices Provolone Cheese
4 slices Swiss Cheese
4 slices Muenster Cheese
1 lb Black Pepper Turkey Meat, sliced
2 cups Romaine Lettuce, chopped
1 cup Mesclun
½ cup Thinly Sliced Red Onions
½ a Cucumber, thinly sliced
½ cup Julienned Carrots
2 Tomatoes, sliced


Combine mayonnaise, mustards, sugar, salt, cayenne pepper and vinegar in a small bowl. Cut ciabatta bread in half lengthwise. Spread mayonnaise mixture on both top and bottom portions of the bread. Layer 2 slices of each cheese over the bottom portion of the bread, then layer a heaping handful of black pepper turkey on top of the cheeses. Add a heaping handful of romaine and mesclum lettuce, layer with red onions, and half of the cucumbers. Again, layer with remaining cheeses, black pepper turkey, lettuces and cucumbers; sprinkle with carrots; add tomatoes and bread top. Slice crosswise into 4 portions to serve.

Helpful Tips:

Always use fresh ingredients.