American
Turkey Apple Sandwich
Sliced turkey, cheddar, and crisp apple are stacked on bread with mustard so the sandwich stays cold and takes no cooking. The apple browns once it is cut, and the bread turns damp if the sandwich sits wrapped for hours.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Assembly is the whole method, so the cook time stays at zero.
- Apple adds crunch that sliced turkey and cheddar do not have on their own.
- Mustard is enough seasoning without a dressing or a hot pan.
- Four sandwiches use one apple and a single pack of sliced turkey.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Lay the 8 slices of bread on the counter and spread mustard on one side of each.
- 2
Divide the turkey across 4 slices, folding it so it covers the bread.
- 3
Lay the cheddar on the turkey.
- 4
Fan the apple slices over the cheddar and grind on the pepper.
- 5
Close each sandwich with the remaining bread, mustard side in.
- 6
Cut in half and serve immediately, with no toasting and no time on the stove.
Pro tips
- Slice the apple last so it stays pale.
- A thin layer of mustard keeps the bread from going soggy faster than a thick swipe of mayo.
- Press the sandwich lightly so the apple stays put when you cut it.
Easy substitutions
- Cheddar
- Swiss cheese
- Mustard
- Mayonnaise
- Sandwich bread
- Whole grain bread
Storage and reheating
Storage
Wrap tightly and refrigerate for up to 1 day; longer than that the apple weeps and the bread softens.
Reheating
Do not heat this sandwich; the apple turns soft and the bread dries out, so eat it cold.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 410
- Protein
- 26 g
- Carbs
- 38 g
- Fat
- 15 g
- Fiber
- 4 g
Moderate · No Cook
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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