Boudin Bakery is known for San Francisco sourdough, and this menu-inspired sandwich pairs tangy bread with warm turkey, tomato, and melted cheese. It is an easy way to recreate a hearty bakery-style lunch at home; the fillings are flexible, but crisp, toasted sourdough is the key.
Ingredients
- 4 slices San Francisco sourdough bread, about 1/2 inch (1.3 cm) thick, or 2 small sourdough rolls split in half
- 2 teaspoons (10 ml) olive oil or 1 tablespoon (14 g) softened butter, for the bread
- 1 tablespoon (15 g) mayonnaise
- 2 teaspoons (10 g) Dijon mustard
- 6 ounces (170 g) cooked turkey breast, thinly sliced
- 2 ounces (57 g) provolone cheese, about 2 slices
- 1 medium tomato, about 5 ounces (140 g), sliced and patted dry
- 1 cup (25 g) baby spinach
- 1/4 small red onion, about 1 ounce (28 g), thinly sliced
- 1/8 teaspoon (0.3 g) freshly ground black pepper
- 1 tablespoon (15 ml) water, for steaming the cheese if needed
Instructions
- Set a large skillet or griddle over medium-low heat. If using an oven instead, heat it to 375°F (190°C). Mix the mayonnaise and mustard in a small bowl. Pat the tomato slices dry so their moisture does not make the bread soggy.
- Spread the mayonnaise mixture over the inside of each bread slice or roll half. Layer the turkey, provolone, tomato, red onion, spinach, and black pepper over two slices, dividing everything evenly. Top with the remaining bread, spread-side in. Keep the spinach away from the pan-facing surfaces so it does not scorch.
- Brush or rub the outside of each sandwich with olive oil, or spread it lightly with softened butter. Place the sandwiches in the skillet and cook for 3 to 4 minutes, pressing gently with a spatula, until the bottom is golden brown. Avoid pressing hard enough to squeeze out the filling.
- Flip the sandwiches carefully. Cook for another 3 to 4 minutes. If the bread is browning before the cheese melts, lower the heat and add 1 tablespoon (15 ml) water to the empty side of the skillet; cover immediately for 1 to 2 minutes to trap steam. Keep water away from the bread to prevent it becoming soggy.
- Check that the center is piping hot and the cheese has melted. If using leftover turkey, heat it until it reaches 165°F (74°C); the USDA FSIS safe minimum temperature for reheated leftovers is 165°F (74°C), measured with a food thermometer. For freshly cooked turkey, poultry should also reach 165°F (74°C) in its thickest part before slicing. Cut each sandwich in half and serve hot.
Tips
- Use a sturdy, moderately thick sourdough loaf. Very thin slices can split under the fillings, while an unusually thick loaf may brown before the middle warms through.
- If San Francisco sourdough is unavailable, choose another tangy, sturdy sourdough. A mild country loaf works too, although it will have less of the characteristic sour flavor.
- For a meat-free sandwich, replace the turkey with 6 ounces (170 g) sliced roasted vegetables or drained, sliced marinated artichoke hearts. Blot wet ingredients dry before assembling.
- Keep the heat at medium-low. High heat can burn sourdough before the cheese melts; covering the pan briefly is more reliable than turning up the burner.
Serving Suggestions
Serve the sandwich straight from the skillet, while the crust is crisp and the cheese is soft. A cup of tomato soup, a green salad with a simple vinaigrette, or a small serving of coleslaw makes an easy lunch. For a lighter side, offer sliced cucumber, pickles, or fresh fruit. If serving several people, cut each sandwich into smaller pieces and keep them warm briefly in a 200°F (93°C) oven; do not leave perishable food at room temperature for more than 2 hours.
Variations
- Roast beef and cheddar: Replace the turkey and provolone with 6 ounces (170 g) thinly sliced cooked roast beef and 2 ounces (57 g) sharp cheddar. Horseradish mustard can stand in for Dijon and gives the sandwich a sharper, more savory edge.
- Ham and Swiss: Use 6 ounces (170 g) cooked ham and 2 ounces (57 g) Swiss cheese. Add a few thin pickle slices, but pat them dry first.
- Vegetable and provolone: Use grilled zucchini, roasted red pepper, and sliced mushrooms instead of turkey. Cook or drain the vegetables first; excess liquid can soften the bread.
- Open-faced melt: Use two slices of sourdough, arrange the fillings on top, and bake on a sheet pan at 375°F (190°C) for about 8 to 10 minutes, until hot and the cheese is melted. Watch closely near the end because ovens vary.
Storage and Reheating
These sandwiches are best eaten immediately, when the bread is crisp. Refrigerate leftovers within 2 hours in a covered container and use within 3 to 4 days. For better texture, store the turkey, cheese, vegetables, and bread separately if you have not yet assembled the sandwiches; keep sliced tomato and spinach chilled as well.
Reheat an assembled sandwich in a skillet over low heat for about 3 to 5 minutes per side, covering it briefly if needed. A 350°F (175°C) oven or toaster oven usually takes 8 to 12 minutes. Heat leftover turkey to 165°F (74°C), checking the center with a food thermometer. A microwave is quick but makes sourdough soft; if using one, heat in short bursts and finish in a dry skillet to restore some crispness. Freeze assembled sandwiches only if necessary, wrapped tightly for up to 1 month; thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Is this an official Boudin Bakery menu item?
This is a home-cooked, menu-inspired sourdough sandwich, not a claim about a current or official bakery offering. Bakery menus and availability can change by location.
What bread is closest to San Francisco sourdough?
Choose a firm, tangy sourdough with a chewy crumb and a crust that can hold its shape when toasted. A mild sourdough or country loaf is a practical substitute, though its flavor will be less tart.
Can I make the sandwich without a skillet?
Yes. Bake the assembled sandwiches on a sheet pan at 375°F (190°C) for about 8 to 10 minutes, turning once if you want both sides evenly toasted. You can also use a panini press, following its instructions and checking that the filling is hot.
Can I assemble these ahead?
Prepare the ingredients ahead and refrigerate them separately, then assemble and cook just before serving. Assembled sandwiches can be refrigerated, but tomato and spinach release moisture and may soften the bread.
How do I stop the cheese from staying cold in the middle?
Use thinly sliced turkey and cheese, start with room-temperature bread, and cook over medium-low heat. Cover the pan for a minute or two after flipping so steam warms the center without over-browning the crust.
Can I use uncooked turkey?
Cook turkey separately before making the sandwich. Poultry must reach 165°F (74°C) in its thickest part, verified with a food thermometer; do not rely on the sandwich’s browning to judge doneness.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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