leftover turkey sandwich

leftover turkey sandwich

raw material

4 parts

• ½ large onion, chopped
• 2 tablespoons white wine vinegar
• 2 tablespoons lemon juice
• 4 teaspoons Dijon mustard, divided
• ½ teaspoon fine sea salt, to taste
• black pepper, to taste
• ⅓ cup olive oil (80 ml)
• 1 tablespoon fresh dill, chopped
• ¼ cup sour cream (55 g)
• 1 pound leftover turkey (455 g), cut into ½ inch (1 cm) pieces
• 8 slices swiss cheese
• 1 small head little gem lettuce, leaves separated, washed, and dried
• 8 slices Pullman or white bread

Nutritional Information

View information

• Calories 430
• Fat 25g
• Carbohydrates 9g
• Fiber 1g
• sugar 3g
• Protein 38g

An estimate based on a serving size.

Prepare

1. In a medium bowl, whisk together onion, vinegar, lemon juice, and 2 teaspoons mustard. Season with salt and pepper and let stand for 10 minutes.
2. Begin adding the olive oil drop by drop, stirring constantly, until the mixture is emulsified. Add dill and stir to combine.
3. Transfer 3 tablespoons balsamic vinegar to another medium bowl and whisk sour cream into remaining balsamic vinegar. Add the chopped turkey and toss to combine.
4. Gently toss the lettuce leaves into the reserved dressing.
5. Spread four slices of bread with ½ teaspoon of mustard.
6. Divide turkey into quarters and top with cheese slices, lettuce leaves, and remaining slices of bread.
7. enjoy!