Save on Pinterest

Bistro Turkey Sandwich

Total Time

Prep/Total Time: 30 min.


4 servings

As a turkey lover who can't get enough during fall and winter, I was inspired to come up with a restaurant-worthy sandwich. I love it with a soft, rich cheese like Brie. —Grace Voltolina, Westport, Connecticut
Bistro Turkey Sandwich Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 2 tablespoons butter, divided
  • 1 large Granny Smith or Honeycrisp apple, cut into 1/4-inch slices
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 medium sweet onion, sliced
  • 1/4 cup whole-berry or jellied cranberry sauce
  • 4 ciabatta rolls, split
  • 1 pound cooked turkey, sliced
  • 8 slices Camembert or Brie cheese (about 8 ounces)
  • 3 cups arugula (about 2 ounces)


  1. Preheat broiler. In a large skillet, heat 1 tablespoon butter over medium heat; saute apple with sugar and cinnamon until crisp-tender, 3-4 minutes. Remove from pan.
  2. In same pan, melt remaining 1 tablespoon butter over medium heat; saute onion until lightly browned, 3-4 minutes. Remove from heat; stir in sauteed apple.
  3. Spread cranberry sauce onto cut side of bottom portion of rolls; layer with turkey, apple mixture and cheese. Place on a baking sheet alongside roll tops, cut side up.
  4. Broil 3-4 in. from heat until cheese begins to melt and roll tops are golden brown, 45-60 seconds. Add arugula; close sandwiches.
Test Kitchen tips
  • It takes a little extra effort to saute the apples, but the extra flavor is worth it.
  • Arugula has a peppery flavor that goes well with apples and cranberries, but milder spinach or Boston lettuce works well, too.
  • Nutrition Facts

    1 sandwich: 797 calories, 28g fat (14g saturated fat), 171mg cholesterol, 1196mg sodium, 87g carbohydrate (16g sugars, 6g fiber), 55g protein.

    Recommended Video