Thanksgiving comes and goes, but leftovers stick around a little longer! This turkey sandwich is the absolute best way to use up that extra turkey. Even if you don’t have carved turkey, this turkey sandwich with black pepper parmesan mayo can’t be beaten.
Growing up, my favorite part of Thanksgiving was when all the major festivities were over. My dad would make everyone turkey sandwiches with leftover turkey, mayo, and lots of black pepper on soft oatmeal bread with a dill pickle on the side. To this day, it’s impossible to beat that combination.
This turkey sandwich though, is really giving my childhood memory a run for its money! It’s basically a classic turkey club sandwich, with bacon, lettuce, tomato and onion – elevated with a black pepper parmesan mayo. I mean…doesn’t that sound ridiculous?
Speaking of childhood memories…this Salami & Bell Pepper Sandwich recipe is one of my childhood staples.
How to Make A Turkey Sandwich
This guy is a double-decker sandwich. We aren’t messing around here. For the visual learners out there, here’s a map of the perfect double-decker turkey club!
Top of Sandwich
- Black Pepper Parmesan Mayo
- Black Pepper Parmesan Mayo
Bottom of Sandwich
Turkey Sandwich Ingredients
- Carved turkey – carved “Thanksgiving” turkey is the best option. If you don’t have carved turkey, ask the deli counter to thickly slice the deli turkey!
- Sourdough bread – the better the quality bread, the better the sandwich.
- Bacon – the better quality bacon, the better the sandwich!
- Bibb lettuce – Bibb lettuce is tender yet crunchy which is perfect for this sandwich!
- Tomato – tomato adds a pop of juiciness.
- Red onion – red onion adds crunch.
- Mayonnaise – mayo and turkey…you can’t get better.
- Parmesan cheese – parmesan cheese is mixed into the mayo. YES.
- Black pepper – black pepper adds a “cacio e pepe” element to this turkey sandwich.
Frequently Asked Questions (FAQs)
It’s best to enjoy this turkey right after it’s made. You can keep it in the fridge for up to 2 days, but expect slightly soggy bread!
This turkey sandwich isn’t the healthiest option. You can make it healthier by using light mayo and turkey bacon instead of regular bacon!
More Sandwich Recipes On Tastefully Grace!
- 1 pound carved turkey thick cut
- 6 slices good-quality sourdough bread
- ½ pound bacon about 8 slices
- 4 large bibb lettuce leaves
- 2 ripe tomatoes sliced
- ½ small red onion cut into paper thin slices
- 2/3 cup mayonnaise
- ¼ cup finely grated parmesan cheese or Parmigiano-Reggiano
- 1 teaspoon freshly cracked black pepper
- Salt to taste
- Bake bacon strips on a baking sheet until just crispy, about 15-20 minutes at 400 degrees. Remove from oven and set aside.
- In a bowl, mix together mayo, black pepper, finely grated parmesan, and salt to taste.
- Toast bread. To make one sandwich, layer a large piece of lettuce on a large piece of toast. Add a slice or two of tomato. Add 3-4 strips of bacon. Spread desired amount of black pepper parmesan mayo on another piece of toast. Place toast, mayo-side down, on the bacon layer. Add a generous layer of turkey to the top of the second piece of toast. Add a small handful of thinly sliced onion. Add another piece of lettuce. Spread mayo on another piece of toast and place on top of the sandwich.
- Hold together the sandwich with 2 toothpicks. Cut in half with a sharp knife.
- Repeat for another sandwich!
- The quantities of each ingredient below depends on the size of your bread and your own preferences on amount of mayo, bacon, etc. These are general guidelines.
- This recipe makes roughly 2 large, double-decker sandwiches.
- I like to use real carved turkey instead of cold cuts. If you can’t find carved turkey, ask the deli counter to thickly slice the deli turkey!