with Dijonnaise
We’ve given your favorite turkey and cheese sandwich a serious upgrade. To start, we’ve got golden slices of toasted sourdough bread. Then it’s a pairing of nutty gouda cheese with bright, tangy-sweet apples. You’ll whip up a creamy Dijonnaise to slather on, and after plating (or brown bagging—it’s great on the go!), you’ll add a wholesome side of sliced apples. It’s everything you love about a lunchtime classic, elevated by our lunch-loving chefs.
Allergens
Utensils
Tags
Sourdough Bread
4 slice
Granny Smith Apple
1 unit
Mayonnaise
2 tablespoon
Dijon Mustard
2 teaspoon
Sliced Turkey Breast
8 ounce
Gouda Cheese
2 slice
Sugar
• Toast bread.
• Meanwhile, wash and dry produce.
• Halve, core, and thinly slice apple.
• In a small bowl, combine mayonnaise, mustard, and a pinch of sugar.
• Spread one side of each bread slice with Dijonnaise. Top half the bread slices, spread sides up, with gouda, as much turkey as you like, and as many apple slices as you like. Top with remaining bread slices, spread sides down. Halve sandwiches on a diagonal. TIP: Refrigerate any leftover turkey in an airtight container for up to 1 week.
• Divide sandwiches between plates. Serve with any remaining apple slices on the side.
610
kcal
Calories
27
g
Fat
8
g
Saturated Fat
70
g
Carbohydrate
14
g
Sugar
4
g
Dietary Fiber
33
g
Protein
85
mg
Cholesterol
1870
mg
Sodium
