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Turkey Sandwich with Pineapple Salsa

This is the first recipe I created on my own. The pineapple brightens the flavor of the turkey mixture. Feel free to use rolls in place of the French bread. —Andrea Boyer, Lenore, Idaho
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    6 servings


  • 1-1/4 cups finely chopped fresh pineapple
  • 2 plum tomatoes, finely chopped
  • 1/2 cup finely chopped onion
  • 1/3 cup minced fresh cilantro
  • 1 loaf (1 pound) French bread
  • 1 pound thinly sliced cooked turkey
  • 6 slices part-skim mozzarella cheese
  • AIOLI:
  • 3/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon pepper


  • In a small bowl, combine the pineapple, tomatoes, onion and cilantro; set aside.
  • Cut bread in half horizontally; place cut sides up on an ungreased baking sheet. Bake at 350° for 4-5 minutes or until toasted; remove top half from pan. Layer bottom half with turkey and cheese. Bake 10-13 minutes longer or until turkey is heated through and cheese is melted.
  • Meanwhile, combine the aioli ingredients in a small bowl. Carefully spread over cheese; top with salsa. Replace bread top; cut into six slices.
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