Turkey, apple and cheddar sandwiches
Sharp cheddar, crisp apple and turkey with honey mustard on whole wheat, built in the right order so it’s still crunchy at lunch.
- 10 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $2.96 a serving
- 450 calories
Dolly says: It’s ready in 10 minutes, start to finish.
Ingredients
For 2 servings.
- 1 tbsp Dijon mustard
- 1 tsp honey
- ½ apple, thinly sliced
- ¼ lemon, juiced
- 4 slices whole wheat bread
- 4 slices cheddar cheese
- 6 oz sliced deli turkey
- 1 cup baby spinach
Each serving has about 450 calories, 32 g protein, 38 g carbs and 19 g fat, and costs about $2.96 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No honey? Maple syrup works.
- No lemons? Limes work.
- No cheddar cheese? Shredded cheddar or Monterey Jack cheese or Mexican blend cheese works.
- No baby spinach? Kale or arugula works.
Steps
Tap an underlined word for a quick explanation.
the mustard and honey together in a small bowl.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
the apple, the slices with the lemon juice, then them dry.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Dolly’s tip: Lemon keeps the apple from browning, and drying it keeps the bread from going soggy.Spread the honey mustard thinly over one side of every slice of bread, all the way to the crust.
Dolly’s tip: A thin layer edge to edge works like a raincoat for the bread.On 2 slices, layer the cheddar, turkey, apple and spinach, then top with the other bread, mustard side down.
Food safety: If you’re pregnant, heat deli meat, hot dogs, salami, pepperoni and smoked salmon until steaming hot, 165°F, just before eating, or leave them out. Eaten cold, they carry a small risk of listeria.
Cut each sandwich in half, wrap it tightly in plastic wrap, and refrigerate until you leave.
Dolly’s tip: Pack it with an ice pack and eat it within a day. Cheese against the bread keeps the apple’s juice away from it.
Plan this in Dollop, and get the grocery list
Dollop plans your lunches along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
