Turkey and Cheddar Cheese Sandwich with Herb Mayo and Pickled Red Onions


Let's face it; some days, there is nothing better than a sandwich for lunch. Especially when it's Turkey and Cheddar Cheese Sandwich with Herb Mayo and Pickled Red Onions, delicious roast turkey is piled on to a crisp baguette that has been painted with an herb may. Topped with cheddar cheese and my favorite pickled onions, this is the perfect bite. This is ideal for picnics, an enviable school lunch, or anytime.



Ingredients for Turkey and Cheddar Cheese Sandwich with Herb Mayo and Pickled Red Onions:


1 baguette

1 pound sliced roast turkey

10 sliced cheddar cheese

2 large handful of baby kale

pickled onions (recipe below)

herb mayo (recipe below)


Red Pickled Onions:

2 medium red onions, thinly sliced

3 cups of water

4 1/2 tablespoons red wine vinegar

3 tablespoons sugar


Herb Mayo:

1 1/2 cups mayonnaise

1 tablespoons chopped parsley

3/4 teaspoons finely chopped sage

1/2 teaspoons chopped fresh thyme

kosher salt

black pepper



Time-Saving Tips: Prepare the mayo and onions a day in advance.


Let's see what we need.



We're ready to cook.


Slice the onions and set aside. Simmer the water, vinegar, and sugar until the sugar is dissolved. Add the onions and continue cooking for about 3-4 minutes; drain and set aside.


Combine the ingredients for the mayo. Season with salt and pepper; set aside.


Slice the baguette in half. Spread each half with 1/3 cup of the mayo. Top the bottom half with the kale, followed by the turkey, cheese, and some onions. Cut into portions, and feel free to serve the extra mayonnaise on the side. The extra onions are great on burgers or tacos.


It's ready! Turkey and Cheddar Cheese Sandwich with Herb Mayo and Pickled Red Onions is such a delicious sandwich. All you need is a side of chips and you're good to go.


Enjoy!


Turkey and Cheddar Cheese Sandwich with Herb Mayo and Pickled Red Onions:


  • 1 baguette

  • 1 pound sliced roast turkey

  • 10 sliced cheddar cheese

  • 2 large handful of baby kale

  • pickled onions (recipe below)

  • herb mayo (recipe below)


Red Pickled Onions:

  • 2 medium red onions, thinly sliced

  • 3 cups of water

  • 4 1/2 tablespoons red wine vinegar

  • 3 tablespoons sugar


Herb Mayo:

  • 1 1/2 cups mayonnaise

  • 1 tablespoons chopped parsley

  • 3/4 teaspoons finely chopped sage

  • 1/2 teaspoons chopped fresh thyme

  • kosher salt

  • black pepper

  • Slice the onions and set aside. Simmer the water, vinegar, and sugar until the sugar is dissolved. Add the onions and continue cooking for about 3-4 minutes; drain and set aside.

  • Combine the ingredients for the mayo. Season with salt and pepper; set aside.

  • Slice the baguette in half. Spread each half with 1/3 cup of the mayo. Top the bottom half with the kale, followed by the turkey, cheese, and some onions. Cut into portions, and feel free to serve the extra mayonnaise on the side. The extra onions are great on burgers or tacos.

  • Time-Saving Tips: Prepare the mayo and onions a day in advance.

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