This post has been sponsored by Pepperidge Farm®. All thoughts and opinions are my own.
Let’s face it, eating sandwiches for lunch every day could easily get boring without a little creativity and inspiration. Today, I’m here to help with a delicious, unique Turkey Melt Sandwich recipe!
Start with new Pepperidge Farm® Whole Grain Thin Sliced Bread—which is the same recipe as Pepperidge Farm® Whole Grain Bread, but a smaller portion—and layer fresh veggies, smoked turkey, and Monterey Jack cheese. Grill the sandwich in a fry pan to toast the bread and melt the cheese. Then, add sprouts and you’ve got yourself no ordinary sandwich!
Turkey Melt Sandwich
Just yesterday, I had a conversation with a colleague about how, over the last couple of years, there seems to be a renewed interest in knowing what’s in our food and where it comes from. Urban farmers are cropping up everywhere (pun intended, haha!) and children are being taught that real food doesn’t just magically appear on the grocery store shelf. That’s a good thing!
It’s also a good thing to be reading the labels on our food packaging. Not only is Pepperidge Farm® Whole Grain Thin Sliced Bread made with 100 percent whole grain, it includes no artificial ingredients.
That, along with the fact that a slice of this new bread is 70 calories, is something to feel good about when you’re building a sandwich!
Ingredients for a Turkey Melt
- Pepperidge Farm® Whole Grain Thin Sliced Bread (I use the 15 Grain variety, but they have 100% Whole Wheat and Honey Wheat too)
- Smoked turkey
- Monterey Jack cheese slices
- Fresh spinach leaves
- Red onion slices
- Alfalfa sprouts
- Low-fat mayo
- Stone ground mustard
How to Make a Turkey Melt Sandwich
Since this sandwich is crowned with a mound of alfalfa sprouts after it is grilled, I like to build the sandwich in the following order so that the cheese is in the center. That way, it’s easier to lift up a slice of bread to add the sprouts without the cheese being stuck.
On one slice for each sandwich, spread a thin layer of low-fat mayo. Then spread a thin layer of stone ground mustard on the other slice.
On top of the mayo side, layer fresh spinach leaves and thinly sliced red onion rings. On the mustard side, layer the smoked turkey with the Monterey Jack cheese on top (so cheese is in the middle of the sandwich). Carefully close the sandwiches together and lightly spray the top of the bread with cooking spray.
Place the sandwich in a fry pan (sprayed side down) and cook for a couple of minutes over medium heat or until golden brown. Spray the other side of the sandwich and flip carefully to cook on the other side until golden.
Lift the slice of bread on the turkey side and add alfalfa sprouts. Cut the sandwich in half for easier handling and serve — delicious!!
More creative sandwich recipes!
- Super Coleslaw Reuben Sandwich
- Turkey Stack with Feta Spread
- Bruschetta Waffle Panini
- Gyro Style Steak Sandwich
Did you make this Turkey Melt Sandwich recipe?
- 8 slices Pepperidge Farm® Whole Grain Thin Slice Bread
- 1/2 pound thick-sliced deli smoked turkey
- 8 slices mozzarella cheese
- 3 tablespoons low-fat mayonnaise
- 3 tablespoons stone ground mustard
- 1 cup baby spinach leaves
- 1/2 small red onion, thinly sliced and separated
- 1 cup alfalfa sprouts
- cooking spray
- For each sandwich, spread mayo on one side of a piece of Pepperidge Farm® Whole Grain Thin Sliced Bread and spread mustard on one side of another piece.
- On top of the mayo, layer spinach leaves and red onion. On the mustard side, first layer turkey and then the mozzarella cheese. Put the sandwiches together and lightly spray the tops with cooking spray.
- Heat a large nonstick fry pan over medium-low heat. Carefully add two sandwiches, coated side down, and cook for a couple of minutes or until the bread is nicely toasted. Lightly spray the tops of the sandwiches with cooking spray and carefully flip. Cook on the other side for a couple of minutes more or until the cheese is melty and the bread is lightly browned. Remove to a plate. Repeat with remaining sandwiches.
- Remove the piece of bread on the turkey side and add alfalfa sprouts. Close the sandwich, cut in half, and secure with a pick, if desired. Serve immediately.
Amount Per Serving: Calories: 384Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 109mgSodium: 1880mgCarbohydrates: 19gFiber: 3gSugar: 7gProtein: 32g
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!