Thick-Carved Roast Turkey Sandwich with Herb-Shallot Mayo

By Sprig Originals ✓ · cooked up in Sprig

The turkey sandwich most delis get wrong: a dry-brined turkey breast roasted at home, chilled just enough to carve into slabs, then stacked on good bread with a tangy herb-shallot mayo, quick-pickled red onion, and crisp lettuce. One breast makes four generous sandwiches with leftovers, and every part except the roast is a five-minute job.

Ingredients

• 2 1/2 lb boneless, skin-on turkey breast half
• 1 tbsp kosher salt
• 1 tsp light brown sugar
• 1 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1 tbsp unsalted butter, softened
• 1 tbsp olive oil
• 4 sprigs fresh thyme

• 3/4 cup good mayonnaise
• 1 small shallot, minced
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh chives
• 1 tbsp whole-grain mustard
• 2 tsp fresh lemon juice
• 1 tsp drained capers, chopped
• Kosher salt and black pepper

• 1 small red onion, thinly sliced
• 1/3 cup apple cider vinegar
• 1 tsp sugar
• 1/2 tsp kosher salt

• 8 slices thick-cut country sourdough or seeded rye
• 2 tbsp unsalted butter, softened
• 4 leaves butter lettuce or 2 cups baby arugula
• 1 large ripe tomato, sliced 1/4-inch thick (optional)
• 4 slices sharp white cheddar or Havarti (optional)
• Flaky sea salt

Instructions

1. Dry-brine the turkey: pat the breast very dry. Mix the kosher salt, brown sugar, black pepper, and garlic powder, then rub it over all surfaces, including under the skin. Set the breast skin side up on a rack over a plate or small sheet pan and refrigerate uncovered at least 4 hours and up to 24 hours. Do not rinse it afterward.
2. Heat the oven to 425°F with a rack in the center. Let the turkey sit at room temperature for 30 minutes while the oven heats. Rub the softened butter under the skin and the olive oil over the top, and tuck the thyme sprigs underneath the breast.
3. Roast at 425°F for 15 minutes to set the skin, then lower the oven to 325°F and continue roasting 40 to 55 minutes more, until an instant-read thermometer in the thickest part reads 158 to 160°F. Start checking at the 35-minute mark; carryover heat will finish it.
4. Move the turkey to a cutting board, tent loosely with foil, and rest at least 20 minutes (the temperature will climb to about 165°F). For clean, thick slabs, wrap and refrigerate the rested breast for 1 hour or overnight — cold turkey carves far better than hot.
5. Meanwhile, make the mayo: stir together the mayonnaise, minced shallot, dill, chives, whole-grain mustard, lemon juice, and capers. Season with a pinch of salt and several grinds of pepper. Refrigerate at least 20 minutes so the shallot mellows.
6. Pickle the onion: pack the sliced onion into a jar or bowl. Whisk the cider vinegar, sugar, salt, and 1/3 cup hot tap water until dissolved, pour over the onion, and let stand at least 20 minutes, stirring once. Drain before using.
7. Butter one side of each bread slice and toast in a dry skillet over medium heat, buttered side down, 2 to 3 minutes per batch until deep golden and crisp. Toast only that one side so the sandwich stays sturdy but not scratchy.
8. Carve the turkey against the grain into slices a generous 1/4 to 1/3 inch thick — thick enough that each slice holds its own shape. Plan on 4 to 5 slices, about 5 ounces, per sandwich. Season the cut faces lightly with flaky salt.
9. Build each sandwich: spread a thick layer of herb-shallot mayo on the untoasted side of both bread slices. Layer lettuce or arugula on the bottom, then the turkey, then tomato and cheese if using, then a small tangle of drained pickled onion. Close with the second slice, mayo side down.
10. Press gently with your palm, then cut in half on a sharp diagonal with a serrated knife and serve right away, with any extra pickled onion alongside.

Chef's tips

Nutrition (per serving, estimated)

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