These ground turkey sandwiches pair a savory skillet filling with melted cheese and crisp, buttery toast for a satisfying lunch or quick dinner. Ground turkey cooks with onion, garlic, mustard, and a little broth to keep the filling moist; the combination is tucked between toasted bread and finished with tangy pickles.
Ingredients
- 1 lb (454 g) ground turkey, preferably 93% lean
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, about 1 cup finely chopped (150 g)
- 2 garlic cloves, minced (6 g)
- 1 tbsp (16 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 g) Dijon mustard
- 1 tsp (2 g) smoked paprika
- ½ tsp (0.5 g) dried oregano
- ¾ tsp (4.5 g) fine salt, plus more to taste
- ¼ tsp (0.5 g) black pepper
- ⅓ cup (80 ml) low-sodium chicken broth
- 8 slices sourdough or sturdy sandwich bread, about 1 lb (450 g)
- 2 tbsp (30 g) mayonnaise, for spreading
- 4 slices provolone or cheddar, about 3 oz (85 g)
- ½ cup (60 g) sliced dill pickles, for serving
Instructions
- Prepare the ingredients. Finely chop the onion and mince the garlic. Measure the tomato paste, Worcestershire sauce, Dijon, spices, and broth before you begin cooking. Keeping the bread and cheese nearby makes it easier to assemble the sandwiches while the filling is hot.
- Soften the onion. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until it is softened and translucent at the edges. If it begins to brown before softening, lower the heat slightly; the goal is a tender, sweet onion rather than a deeply browned one.
- Cook the turkey. Add the garlic and tomato paste and stir for about 30 seconds, just until fragrant. Add the ground turkey, Worcestershire, Dijon, smoked paprika, oregano, salt, and pepper. Break the turkey into small crumbles with a wooden spoon and cook for 7 to 9 minutes, stirring and scraping the pan, until no large pink pieces remain. Ground turkey is poultry: use a food thermometer to check that it reaches the USDA FSIS safe minimum internal temperature of 165°F (74°C). Check several places in the crumbled mixture, stirring before checking so the temperature is even.
- Make the filling moist. Stir in the broth and simmer for 2 minutes, scraping up the browned bits from the skillet. The liquid should reduce slightly and coat the turkey, leaving the mixture moist but not soupy. Taste a small spoonful and adjust the salt or pepper if needed. Remove the skillet from the heat while you toast the bread.
- Toast the bread. Spread a thin layer of mayonnaise on one side of each bread slice. Wipe the skillet if there are loose browned bits that might burn, then set it over medium heat. Working in batches if needed, place the bread mayonnaise-side down in the skillet and toast for 1 to 2 minutes, until golden. Toasting the bread before filling it helps it stay sturdy under the warm turkey.
- Assemble and melt. Divide the turkey filling among four slices of bread, spreading it to the edges but keeping it in an even layer. Add a slice of cheese to each and cover the skillet briefly, or place the sandwiches under a hot broiler for 1 to 2 minutes, until the cheese melts. Keep a close eye on the bread if using the broiler. Add pickles, top with the remaining toasted slices, and serve while warm.
Tips
- Keep lean turkey tender. Very lean ground turkey can dry out if it cooks too long or the skillet is too hot. Break it into small crumbles, stir regularly, and stop cooking once it reaches 165°F (74°C); the broth added afterward gives the filling a glossy, moist texture.
- Choose bread that can hold filling. Sourdough, country bread, or thick-cut sandwich bread works better than thin, soft slices. If using small rolls, spoon the turkey into four rolls and toast their cut sides; you may need to serve a little less filling in each.
- Adjust salt with your broth and sauce in mind. Worcestershire and some broths are already salty. Start with the listed amount, taste the cooked filling, and add more only if it needs it. Low-sodium broth makes that adjustment easier.
- Prepare components ahead, not the assembled toast. The turkey filling can be cooked in advance and warmed when you are ready to eat. Toast the bread and add the cheese close to serving time so the sandwich stays crisp instead of turning soggy.
Serving Suggestions
Serve each sandwich hot with dill pickle slices on the side or tucked inside for a sharp, crunchy contrast to the savory filling. A simple green salad with a mustard vinaigrette balances the richness of the cheese, while tomato soup, vegetable soup, or a cup of broth makes the meal more substantial on a cold day. For a casual lunch, add carrot sticks, celery, or apple slices; these fresh sides need little preparation and work well with the toasted bread.
If you are serving a group, put the turkey mixture in a warm serving dish and set out toasted bread, cheese, and pickles separately. Guests can assemble sandwiches as they eat, which keeps the bread from softening while it waits. Offer extra Dijon or mayonnaise at the table rather than adding a heavy layer to every sandwich in advance.
Variations
- Make it spicy. Stir ¼ to ½ teaspoon (0.5 to 1 g) of red pepper flakes into the turkey with the paprika, or serve hot sauce at the table. Add a little first and taste before increasing it, since hot sauces vary in heat and saltiness.
- Try a barbecue-style filling. Replace the Dijon and smoked paprika with ¼ cup (60 ml) barbecue sauce, and reduce the broth to 2 tablespoons (30 ml). The result will be sweeter and stickier than the original; use a sturdy bun or toast to keep it from soaking through.
- Add vegetables. Stir ½ cup (75 g) finely chopped bell pepper in with the onion, or fold in 1 cup (30 g) baby spinach after the turkey is cooked and stir until wilted. Extra vegetables add bulk and moisture, so simmer a little longer if the filling seems watery.
- Change the cheese or bread. Swiss, Monterey Jack, or a mild mozzarella can replace provolone or cheddar. Use rye bread for a more pronounced flavor, or sandwich rolls for a heartier serving. If you use a strongly flavored cheese or bread, taste the filling before adding extra salt.
Storage and Reheating
For the best texture, store the turkey filling separately from the bread, cheese, and pickles. Refrigerate the filling in a shallow, airtight container within 2 hours of cooking; it keeps for 3 to 4 days in the refrigerator. Keep the bread sealed at room temperature according to its package directions, and refrigerate opened cheese and pickles as directed on their labels.
Reheat only the portion you plan to serve. Warm the turkey in a skillet over medium-low heat with a splash of broth or water, stirring until steaming throughout; check that leftovers reach 165°F (74°C). You can also microwave it in a covered, microwave-safe dish, stirring halfway through and checking the temperature in more than one spot. Toast fresh bread and assemble after reheating rather than microwaving a fully assembled sandwich, which tends to soften the toast.
The cooked filling can be frozen in an airtight freezer-safe container for about 2 to 3 months for best quality. Thaw it in the refrigerator, then reheat it to 165°F (74°C) before serving. Do not leave cooked turkey at room temperature for more than 2 hours, or more than 1 hour if the room is hotter than 90°F (32°C).
Frequently Asked Questions
How do I keep ground turkey sandwiches from tasting dry?
Use a little oil to soften the onion, avoid cooking the turkey beyond 165°F (74°C), and stir in the measured broth at the end. The broth should moisten and coat the crumbles without making a puddle in the skillet. Leaner turkey may need the full amount of broth, while a less-lean mixture may need slightly less.
Can I make the turkey filling ahead of time?
Yes. Cook it as directed, cool it promptly, and refrigerate it in a covered container within 2 hours. It can be kept for 3 to 4 days. Reheat the amount you need to 165°F (74°C), adding a splash of broth if it has thickened, and toast the bread just before serving.
What can I use instead of Worcestershire sauce?
Soy sauce works as a practical substitute; use 2 teaspoons (10 ml) to start because it is saltier and lacks Worcestershire’s tangy, slightly sweet flavor. You can add a small splash of vinegar for brightness. If avoiding soy, use a similar amount of coconut aminos, then taste the filling before adding more salt.
Can I use ground chicken instead of ground turkey?
Yes. Ground chicken works in the same amount and follows the same cooking method. Because ground chicken is also poultry, cook it to 165°F (74°C), checked with a food thermometer. Its flavor is mild, so the onion, mustard, Worcestershire, and smoked paprika remain useful for a savory filling.
How can I make these sandwiches without mayonnaise?
Use softened butter or a thin brushing of olive oil on the outside of the bread for skillet toasting. The bread will still brown, although butter gives it a richer flavor and oil a lighter one. You can also toast the slices in a toaster and assemble them open-faced, then briefly broil with cheese; watch closely so the edges do not burn.
Can I make the sandwiches gluten-free?
Use gluten-free bread and check the labels on the Worcestershire sauce, Dijon, broth, and any other packaged ingredients to confirm they suit your needs. Gluten-free loaves vary in size and sturdiness, so toast them gently and avoid piling the filling too high. The turkey mixture itself is easy to serve over a baked potato or rice if suitable bread is not available.
Related
- Eggnog Scones Recipe with Nutmeg Glaze
- Eggnog Baking: A Moist, Spiced Eggnog Pound Cake Recipe
- Eggnog Recipes Using Store-Bought Eggnog Made Easy
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).