Recipe: Smoked Turkey Sandwich for a Crowd

Kelli Foster
Kelli FosterCulinary Producer at The Kitchn
I'm a recipe developer, food writer, stylist, and video producer, with more than 10 years of professional experience. As an expert meal planner and avid home cook who loves grocery shopping and helping people figure out what to cook for dinner, I'm a natural fit as The Kitchn’s Dinner Therapist. Since graduating from The University of Scranton and The French Culinary Institute, I've authored three cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen. My kitchen superpower is turning a random assortment of ingredients into easy, delicious dinners that even my young son will eat.
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updated Nov 14, 2019
summer
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Credit: Christine Han

Serves8 to 10

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(Image credit: Christine Han)

The turkey and cheese sandwich is a lunchtime classic. It’s the kind of midday meal you can count on being a universal hit with almost everyone at the table (except the vegetarians, obviously, but there’s a sandwich for them too). When you’re tackling lunch for a crowd, there’s no need to make 10 turkey sandwiches to go around. One or two big ones is all you need. This is how to pull it off.

To get started, put away the bread and rolls — we’re going bigger. Instead go for a big, round loaf (sometimes called a boule), about eight inches wide. From Italian and sourdough, to pumpernickel and whole-wheat, any boule will do. Pick your favorite variety.

(Image credit: Christine Han)

These big bread loaves are ideal for feeding a crowd, but can prove to be an overly bread-y sandwich when made as is. And as much as we love a good dose of carbs, it’s the smoked turkey and cheddar that are the stars of this meal. The real key in making this sandwich is all about how you prep the bread: Scoop out the soft interior of the loaf after halving the bread, and leave just a thin-walled crust behind.

Get All the Details: How To Make a Sandwich for a Crowd

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Smoked Turkey Sandwich for a Crowd

Serves 8 to 10

Nutritional Info

Ingredients

  • 1

    large round bread loaf or boule (about 8 inches in diameter)

  • 3 to 4 tablespoons

    Dijon mustard

  • 12 ounces

    thinly sliced smoked cooked turkey

  • 4 ounces

    sliced cheddar cheese

  • 2 ounces

    butter lettuce leaves (about 1 small head)

Instructions

  1. Cut the bread in half horizontally. Hollow out and remove most of the soft interior of the bread from each half and save for another use, like DIY breadcrumbs.

  2. Spread the cut sides of the bread with mustard. Layer the turkey and cheddar inside the bread bottom. Top with butter lettuce. Place the top on the sandwich, tightly wrap the sandwich in 2 layers of plastic wrap, then refrigerate for at least 1 hour or up to 1 day.

Recipe Notes

Easy serving: Cut the sandwich at home, then rewrap for easy serving at the park or picnic.

Make ahead: This sandwich can be made 1 day in advance and stored in the refrigerator.

Storage: Tightly wrapped and stored in the refrigerator, leftovers will last up to 3 days.

Filed in:
Cheese
children
easy
Keeps Well
Lunch
Main Dish