Got leftover turkey or just craving a satisfying sandwich? You’ve come to the right place! Whether you’re planning quick weeknight dinners, packing lunches, or hosting casual gatherings, these 35 delicious turkey sandwich recipes offer endless inspiration. From classic comfort food to creative seasonal twists, there’s something here for every taste and occasion. Let’s dive in and discover your new favorite way to enjoy turkey between two slices of bread!
Classic Turkey Club Sandwich
You know, sometimes the simplest sandwiches hit the spot like nothing else. Yesterday, after a busy morning of recipe testing, I found myself craving that perfect combination of crispy, savory, and fresh—the kind of satisfaction only a classic turkey club delivers. It’s my go-to when I want something substantial but don’t feel like spending hours in the kitchen.
Ingredients
White bread – 3 slices
Cooked turkey breast – 6 oz
Bacon – 4 slices
Mayonnaise – 3 tbsp
Lettuce – 2 leaves
Tomato – 4 slices
Salt – ¼ tsp
Black pepper – ⅛ tsp
Instructions
1. Place bacon slices in a cold skillet and cook over medium heat for 8–10 minutes, flipping every 2 minutes, until crispy and browned.
2. Transfer bacon to a paper towel-lined plate to drain excess grease.
3. Toast all 3 bread slices in a toaster set to medium until golden brown, about 2–3 minutes.
4. Spread 1 tbsp mayonnaise evenly on one side of each toasted bread slice.
5. Layer 2 oz turkey breast on the first slice of bread.
6. Place 1 lettuce leaf on top of the turkey.
7. Arrange 2 tomato slices over the lettuce.
8. Sprinkle ⅛ tsp salt and a pinch of black pepper over the tomatoes.
9. Place the second slice of bread on top, mayonnaise side down.
10. Layer remaining 4 oz turkey breast on the second bread slice.
11. Add the remaining lettuce leaf and 2 tomato slices.
12. Sprinkle remaining salt and black pepper over the tomatoes.
13. Place the crispy bacon slices evenly over the tomatoes.
14. Top with the third slice of bread, mayonnaise side down.
15. Insert 4 toothpicks through the sandwich, one near each corner, to secure the layers.
16. Cut the sandwich diagonally twice to create 4 triangular quarters.
What makes this sandwich truly special is how the crisp bacon contrasts with the juicy tomatoes and tender turkey, all held together by that lightly toasted bread. I love serving these quarters stacked high on a wooden board with pickle spears tucked between them—it makes for such a satisfying lunch that feels both nostalgic and perfectly balanced.
Turkey Avocado Bacon Sandwich
Tuesdays are my sandwich-making days, and this Turkey Avocado Bacon Sandwich has become my absolute favorite—it’s what I crave after a busy morning of recipe testing, with that perfect balance of creamy, salty, and fresh that just hits the spot every single time.
Ingredients
– Bread – 2 slices
– Turkey slices – 4 oz
– Bacon – 4 slices
– Avocado – 1
– Mayonnaise – 2 tbsp
– Lettuce – 2 leaves
– Tomato – 2 slices
Instructions
1. Place 4 bacon slices in a single layer in a cold skillet.
2. Turn the stove to medium heat and cook bacon for 8–10 minutes, flipping every 2 minutes until crispy and browned.
3. Transfer bacon to a paper towel-lined plate to drain excess grease.
4. Toast 2 bread slices in a toaster on medium setting until golden brown, about 2–3 minutes.
5. Spread 1 tbsp mayonnaise evenly on one side of each toasted bread slice.
6. Layer 2 lettuce leaves on the mayonnaise side of one bread slice.
7. Place 2 tomato slices evenly over the lettuce.
8. Arrange 4 oz turkey slices neatly over the tomato layer.
9. Cut 1 avocado in half, remove the pit, and scoop the flesh into a small bowl.
10. Mash the avocado with a fork until slightly chunky but spreadable.
11. Spread the mashed avocado evenly over the turkey layer.
12. Place the 4 cooked bacon slices in a single layer over the avocado.
13. Top with the second bread slice, mayonnaise side down, pressing gently to secure.
14. Cut the sandwich in half diagonally with a serrated knife for clean slices.
Deliciously satisfying, this sandwich delivers a wonderful contrast between the crisp bacon, creamy avocado, and juicy tomato—I sometimes add a sprinkle of black pepper or serve it with sweet potato fries for a cozy lunch that never disappoints.
Spicy Chipotle Turkey Melt
Finally, after a long day at work, I found myself craving something warm, cheesy, and with a bit of a kick—something that felt like a hug from the inside. That’s when I remembered this Spicy Chipotle Turkey Melt, a recipe I’ve tweaked over the years to perfection, often making it on busy weeknights when time is tight but flavor is non-negotiable.
Ingredients
- Ground turkey – 1 lb
- Chipotle peppers in adobo – 2 tbsp
- Shredded cheddar cheese – 1 cup
- Bread slices – 4
- Butter – 2 tbsp
- Salt – ½ tsp
Instructions
- Heat a skillet over medium-high heat until a drop of water sizzles upon contact.
- Add the ground turkey to the skillet and cook for 8 minutes, breaking it into small crumbles with a spatula until no pink remains.
- Stir in the chipotle peppers in adobo and salt, mixing thoroughly to coat the turkey evenly.
- Cook the mixture for 2 more minutes to let the flavors meld, then remove from heat.
- Preheat a separate skillet or griddle over medium heat.
- Butter one side of each bread slice evenly with the butter.
- Place two bread slices buttered-side down on the preheated skillet.
- Spoon half of the turkey mixture onto each bread slice in the skillet, spreading it to the edges.
- Sprinkle ½ cup of shredded cheddar cheese over the turkey on each slice.
- Top each with the remaining bread slices, buttered-side up.
- Cook the sandwiches for 4 minutes, or until the bottom bread is golden brown and crisp.
- Flip the sandwiches carefully using a spatula.
- Cook for another 4 minutes, or until the second side is golden brown and the cheese is fully melted and bubbly.
- Remove the sandwiches from the skillet and let them rest for 1 minute before slicing to prevent the filling from spilling out.
Hearty and satisfying, this melt boasts a crispy, buttery exterior that gives way to a smoky, spicy turkey filling, with the cheese pulling in every bite. Try serving it with a side of pickles or a simple salad to balance the heat, or slice it into strips for a fun, dippable appetizer that’s sure to disappear fast.
Turkey Pesto Panini
There’s something about a warm, melty panini that feels like a cozy hug on a busy day—especially when it’s packed with turkey and pesto. I first fell in love with this combo after a friend brought one to a picnic, and now it’s my go-to for quick lunches. Trust me, it’s a game-changer for using up leftover turkey!
Ingredients
– Sliced turkey – 4 oz
– Pesto – 2 tbsp
– Sliced provolone cheese – 2 slices
– Ciabatta bread – 2 slices
– Butter – 1 tbsp
Instructions
1. Spread 1 tablespoon of pesto evenly onto one side of each ciabatta bread slice.
2. Layer 4 oz of sliced turkey on top of the pesto on one bread slice.
3. Place 2 slices of provolone cheese over the turkey.
4. Close the sandwich with the second bread slice, pesto-side down.
5. Spread ½ tablespoon of butter on the outer side of the top bread slice.
6. Heat a panini press to 375°F.
7. Place the sandwich, buttered-side down, into the press.
8. Spread the remaining ½ tablespoon of butter on the now-upper bread slice.
9. Close the press and cook for 5 minutes, or until the bread is golden brown with visible grill marks.
10. Remove the panini from the press and let it rest for 1 minute before slicing.
Zesty and satisfying, this panini delivers a crispy exterior that gives way to a gooey, herb-filled center. For a fun twist, serve it with a side of tomato soup for dipping, or slice it into strips for a party appetizer—it’s always a hit!
Smoky BBQ Turkey Sandwich
Wandering through my local farmers market last weekend, I spotted the most beautiful ground turkey at the butcher counter and immediately knew it was destined for barbecue sandwiches. There’s something so comforting about that smoky, saucy goodness piled high on a bun—it reminds me of summer cookouts with friends, even in October. I’ve been perfecting this quick stovetop version for years, and it’s become my go-to when I’m craving that classic BBQ flavor without firing up the grill.
Ingredients
– Ground turkey – 1 lb
– BBQ sauce – ¾ cup
– Hamburger buns – 4
– Coleslaw mix – 2 cups
– Mayonnaise – ¼ cup
– Apple cider vinegar – 1 tbsp
– Sugar – 1 tsp
Instructions
1. Place a large skillet over medium-high heat and add the ground turkey, breaking it apart with a wooden spoon as it cooks for 6-8 minutes until no pink remains. Tip: Don’t overcrowd the pan—this ensures proper browning and prevents steaming.
2. Reduce heat to low and stir in the BBQ sauce, simmering for 3-4 minutes until the sauce thickens slightly and coats the turkey evenly.
3. While the turkey simmers, combine coleslaw mix, mayonnaise, apple cider vinegar, and sugar in a medium bowl, tossing until everything is well coated. Tip: Let the slaw sit for at least 5 minutes to allow the flavors to meld and the cabbage to soften slightly.
4. Lightly toast the hamburger buns in a toaster or under the broiler for 1-2 minutes until golden brown. Tip: Toasting the buns creates a barrier that prevents them from getting soggy from the saucy turkey.
5. Spoon the BBQ turkey mixture onto the bottom halves of the toasted buns.
6. Top each with a generous portion of the prepared coleslaw.
7. Place the top halves of the buns over the slaw to complete the sandwiches.
Yes, the magic happens when that warm, smoky turkey meets the cool, crunchy slaw—the contrast in temperatures and textures is absolutely irresistible. For a fun twist, try serving these open-faced with a fork and knife, or pack them for picnics (just keep the slaw separate until ready to eat to maintain that perfect crunch).
Mediterranean Turkey Wrap
Busy weeknights call for something quick, fresh, and satisfying, and this Mediterranean Turkey Wrap has become my go-to lifesaver. I first threw this together during a hectic Tuesday when my fridge was nearly empty, and now it’s a regular in my rotation—it’s so simple, even my kids can help assemble their own!
Ingredients
Whole wheat tortilla – 1 large
Cooked turkey breast – 4 oz, sliced
Hummus – 3 tbsp
Feta cheese – ¼ cup, crumbled
Cucumber – ½ cup, thinly sliced
Baby spinach – 1 cup
Instructions
1. Lay the whole wheat tortilla flat on a clean cutting board. 2. Spread the hummus evenly over the entire surface of the tortilla, leaving a 1-inch border around the edges to prevent spillage when rolling. 3. Arrange the sliced turkey breast in a single layer over the hummus, covering the center third of the tortilla. 4. Sprinkle the crumbled feta cheese evenly over the turkey. 5. Distribute the thinly sliced cucumber in a horizontal line over the feta. 6. Top with the baby spinach, pressing it down gently so it adheres to the other ingredients. 7. Fold the bottom edge of the tortilla up over the filling, then tightly roll from one side to the other, tucking in the ingredients as you go to create a secure wrap. 8. Slice the wrap in half diagonally with a sharp serrated knife for easier handling. So incredibly fresh and crunchy from the cucumber, with the creamy hummus and salty feta balancing the lean turkey perfectly. I love packing these for picnics or slicing them into pinwheels for party appetizers—they always disappear fast!
Grilled Turkey and Cheese Delight
Biting into a perfectly grilled turkey and cheese sandwich takes me right back to my college days, when my roommate and I would experiment with different bread and cheese combinations late at night. There’s something so comforting about that crispy exterior giving way to melty, savory goodness inside.
Ingredients
– Sourdough bread – 2 slices
– Turkey slices – 3 oz
– Cheddar cheese – 2 slices
– Butter – 1 tbsp
Instructions
1. Spread ½ tablespoon of butter evenly on one side of each bread slice. 2. Place one bread slice buttered-side down in a cold skillet. 3. Layer both cheese slices directly on the bread in the skillet. 4. Arrange turkey slices evenly over the cheese layer. 5. Top with the second bread slice, buttered-side facing up. 6. Turn the stove burner to medium-low heat (325°F surface temperature). 7. Cook for 3-4 minutes until the bottom bread develops golden-brown spots. 8. Carefully flip the sandwich using a spatula. 9. Cook for another 3-4 minutes until the second side matches the first in color. 10. Press down gently with the spatula for 10 seconds to ensure even contact. 11. Remove from heat and transfer to a cutting board. 12. Let rest for 1 minute before slicing diagonally. Crispy, buttery sourdough gives way to perfectly melted cheddar that clings to every tender turkey slice. Cut it diagonally—the triangular halves somehow make each bite taste even better, especially when dipped in a side of warm tomato soup.
Turkey and Swiss Garlic Sandwich
Tuesdays are my sandwich-making days, and this Turkey and Swiss Garlic Sandwich has become my absolute favorite—it’s the kind of meal that turns a rushed afternoon into a cozy, satisfying break. I started making it after a friend shared her “garlic trick,” and now I can’t imagine my week without it.
Ingredients
– Sliced turkey – 4 oz
– Swiss cheese – 2 slices
– Bread – 2 slices
– Butter – 2 tbsp
– Garlic powder – ½ tsp
– Mayonnaise – 1 tbsp
Instructions
1. Preheat a skillet over medium heat (350°F).
2. Mix 2 tbsp butter and ½ tsp garlic powder in a small bowl until fully combined. (Tip: Soften the butter first for easier mixing.)
3. Spread the garlic butter evenly on one side of each bread slice.
4. Place one bread slice, buttered-side down, in the preheated skillet.
5. Layer 4 oz sliced turkey evenly over the bread in the skillet.
6. Place 2 slices of Swiss cheese on top of the turkey.
7. Spread 1 tbsp mayonnaise on the unbuttered side of the second bread slice.
8. Place the second bread slice, mayonnaise-side down, onto the cheese.
9. Cook the sandwich for 3–4 minutes, until the bottom bread is golden brown and crisp. (Tip: Press down gently with a spatula to help the cheese melt evenly.)
10. Flip the sandwich carefully using a spatula.
11. Cook for another 3–4 minutes, until the second side is golden brown and the cheese is fully melted. (Tip: Cover the skillet briefly to trap heat and speed up melting.)
12. Remove the sandwich from the skillet and let it rest for 1 minute before slicing. My favorite part is that first bite—the garlic butter gives it a rich, toasty crunch, while the melted Swiss cheese wraps everything in creamy comfort. Sometimes I’ll add a handful of arugula for a peppery kick, or serve it with a simple tomato soup for dipping.
Honey Mustard Turkey Delight
Just when I thought I’d tried every possible turkey recipe, this honey mustard version completely changed my weeknight dinner game. I stumbled upon this combination during a frantic pantry clean-out last Thanksgiving season, and now it’s become my go-to for busy evenings when I want something satisfying without the fuss.
Ingredients
Turkey breast – 1.5 lbs
Honey – ¼ cup
Dijon mustard – 3 tbsp
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the turkey breast completely dry with paper towels to ensure crispy skin.
3. In a small bowl, whisk together honey, Dijon mustard, olive oil, salt, and black pepper until smooth.
4. Brush the honey mustard mixture evenly over all sides of the turkey breast, reserving 2 tablespoons for basting.
5. Place the coated turkey breast on the prepared baking sheet, skin-side up.
6. Roast in the preheated oven for 45 minutes, basting with reserved sauce every 15 minutes.
7. Check the internal temperature with a meat thermometer – it should read 165°F in the thickest part.
8. Remove from oven and let the turkey rest on a cutting board for exactly 10 minutes before slicing.
9. Slice against the grain into ½-inch thick pieces for maximum tenderness.
Kicking back with this dish feels like discovering your new favorite comfort food. The turkey emerges incredibly juicy with that perfect sweet-savory glaze creating a beautiful caramelized crust. I love serving it sliced over a bed of wild rice or stuffing it into warm pita bread with crisp lettuce for a quick lunch wrap that always gets compliments.
Turkey Caesar Salad Wrap
Now, let me tell you about my go-to lunch solution that saved me during last Thanksgiving’s turkey leftovers marathon. Nothing beats transforming that holiday bird into something fresh and exciting like these Turkey Caesar Salad Wraps—they’re my secret weapon for making leftovers feel completely new again.
Ingredients
– Flour tortillas (10-inch) – 4
– Cooked turkey breast – 2 cups, shredded
– Romaine lettuce – 4 cups, chopped
– Caesar dressing – ½ cup
– Parmesan cheese – ½ cup, grated
– Croutons – 1 cup
Instructions
1. Place 4 flour tortillas on a clean work surface.
2. In a large mixing bowl, combine 2 cups shredded cooked turkey breast with 4 cups chopped romaine lettuce.
3. Pour ½ cup Caesar dressing over the turkey and lettuce mixture.
4. Toss the mixture thoroughly until all ingredients are evenly coated with dressing.
5. Sprinkle ½ cup grated Parmesan cheese over the dressed salad mixture.
6. Add 1 cup croutons to the bowl.
7. Gently toss everything together one more time to distribute the cheese and croutons evenly.
8. Divide the turkey Caesar salad mixture equally among the 4 tortillas, placing it in the center of each.
9. Fold the bottom edge of each tortilla up over the filling.
10. Fold the left and right sides of each tortilla inward toward the center.
11. Roll each tortilla tightly away from you to form a secure wrap.
12. Cut each wrap in half diagonally using a sharp knife.
A perfectly balanced bite delivers that satisfying crunch from fresh romaine and croutons against the tender shredded turkey, all wrapped up in a soft tortilla that holds everything together beautifully. I love serving these cut in half to show off the colorful filling, and they travel surprisingly well for picnics or packed lunches—the tortilla keeps everything contained while the sturdy lettuce maintains its crisp texture for hours.
Buffalo Turkey Ranch Sandwich
Finally, after that crazy lunch rush at work yesterday, I knew I needed something quick but satisfying for dinner—enter this Buffalo Turkey Ranch Sandwich that’s become my go-to when I’m short on time but craving big flavor. It’s the kind of meal that feels indulgent without weighing you down, and honestly, it’s saved me from more than one takeout temptation.
Ingredients
– Turkey breast slices – 8 oz
– Buffalo sauce – ¼ cup
– Ranch dressing – 2 tbsp
– Hoagie rolls – 2
– Butter – 1 tbsp
– Provolone cheese slices – 2
Instructions
1. Preheat a skillet over medium heat (about 350°F) for 3 minutes until evenly warm.
2. Spread 1 tbsp butter evenly on the inside surfaces of 2 hoagie rolls.
3. Place the rolls butter-side down in the skillet and toast for 2–3 minutes until golden brown and crisp.
4. Remove the toasted rolls from the skillet and set them aside on a plate.
5. Add 8 oz turkey breast slices to the same skillet in a single layer.
6. Cook the turkey for 2 minutes per side until lightly browned and heated through.
7. Pour ¼ cup buffalo sauce over the turkey in the skillet, stirring to coat evenly.
8. Simmer the sauced turkey for 1 minute until the sauce thickens slightly and clings to the meat.
9. Arrange the buffalo turkey evenly inside the toasted hoagie rolls.
10. Drizzle 2 tbsp ranch dressing directly over the turkey in each roll.
11. Top each sandwich with 1 slice of provolone cheese.
12. Place the assembled sandwiches back in the skillet, cover, and heat for 1–2 minutes until the cheese is fully melted.
13. Remove the sandwiches from the skillet and let them rest for 1 minute before serving. Vibrant with that tangy buffalo kick mellowed by cool ranch, each bite delivers a satisfying crunch from the toasted roll against the tender, saucy turkey. I love pairing it with crisp carrot sticks for dipping or serving it open-faced with extra drizzle for a messier, more indulgent twist—it’s a weeknight hero that never disappoints.
Thanksgiving Turkey Leftovers Panini
A couple of years ago, I found myself staring at a mountain of Thanksgiving leftovers and had a sudden craving for something warm, crispy, and completely different from the traditional turkey dinner. After some experimentation, I landed on this panini that’s become my go-to post-holiday tradition—it’s so good my family now intentionally makes extra turkey just for these sandwiches!
Ingredients
– Leftover turkey – 1 cup, shredded
– Leftover cranberry sauce – ¼ cup
– Brie cheese – 4 oz, sliced
– Sourdough bread – 4 slices
– Butter – 2 tbsp, softened
Instructions
1. Preheat your panini press to 375°F, or heat a skillet over medium heat if using a panini press alternative.
2. Spread 1 tablespoon of softened butter evenly on one side of each slice of sourdough bread.
3. Place two bread slices buttered-side down on your work surface.
4. Layer ½ cup of shredded leftover turkey evenly on each of the two bread slices.
5. Spread 2 tablespoons of leftover cranberry sauce over the turkey on each sandwich.
6. Arrange 2 ounces of sliced Brie cheese on top of the cranberry sauce on each sandwich.
7. Top each sandwich with the remaining bread slices, buttered-side facing up.
8. Place one sandwich in the preheated panini press and close the lid.
9. Cook for 4-5 minutes until the bread is golden brown with distinct grill marks and the cheese is completely melted.
10. Remove the first sandwich and repeat the cooking process with the second sandwich.
11. Cut each panini diagonally with a serrated knife for clean slices. The crispy, buttery sourdough gives way to the most wonderful combination of savory turkey, tangy cranberry, and creamy melted Brie. Try serving these paninis with a simple arugula salad dressed with lemon vinaigrette to cut through the richness, or pack them for a next-day lunch—they reheat surprisingly well in a toaster oven!
Conclusion
Here’s a fantastic collection of turkey sandwich ideas that prove this classic can be anything but ordinary! Whether you’re meal prepping lunches or hosting friends, these recipes offer endless inspiration. We’d love to hear which ones become your favorites—drop us a comment below and don’t forget to pin your top picks to share the deliciousness!
