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Turkey sandwiches

Australian Gourmet Traveller recipe for turkey sandwiches

By Emma Knowles
  • 10 mins preparation
  • 55 mins cooking
  • Serves 2
  • Print
Turkey sandwiches


  • 2 vine-ripened tomatoes, thickly sliced crossways
  • ½ small clove of garlic, finely chopped
  • 2 tsp thyme leaves
  • 2 tsp extra-virgin olive oil
  • 1 tsp red wine vinegar
  • 1 tbsp olive oil
  • 4 rashers of rindless short-cut bacon
  • 4 slices of sourdough bread
  • To top: inner leaves of half a baby cos, washed
  • 200 gm shredded roast turkey (preferably leg meat)
  • 2 egg yolks
  • 2 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 200 ml olive oil


  • 1
    For mayonnaise, pulse egg yolks, mustard and vinegar in a food processor until combined, then, with motor running, add oil in a thin, steady stream until emulsified and thick and season to taste with sea salt and freshly ground white pepper. Makes 1 cup. Mayonnaise will keep refrigerated for up to 2 weeks.
  • 2
    Preheat oven to 160C. Place tomato, cut-side up on a small baking paper-lined oven tray. Combine garlic, thyme, extra-virgin olive oil and vinegar in a small bowl, season to taste with sea salt, freshly ground black pepper and a pinch of sugar, then spoon over tomatoes. Cook for 45 minutes or until semi-roasted, then cool.
  • 3
    Meanwhile, heat olive oil in a frying pan over medium-high heat, add bacon and cook for 2-3 minutes on each side or until golden and cooked to your liking. Drain on absorbent paper.
  • 4
    To assemble, place 2 pieces of bread on a clean work surface, spread each with some mayonnaise, top with lettuce, roast tomato, bacon and turkey, then sandwich with remaining bread and serve immediately.


Drink Suggestion: Rosé Champagne. Drink suggestion by Max Allen

  • undefined: Emma Knowles