Here's a bright, fresh lunch that's ideal if, perhaps, you've overindulged (and delicious even if you haven't). A bit of lemony mayonnaise binds together turkey, apples, celery, and raisins. You can also serve the mixture over greens instead of bread.
- Total Time:
- Yield: Makes 6 sandwiches
Photography: Bryan Gardner
Source: Martha Stewart Living, November 2014
- 1/2 cup mayonnaise
- 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
- 1/4 teaspoon freshly ground pepper
- 2 cups diced roast turkey (a mixture of white and dark meat)
- 1 large stalk celery, finely diced (about 1/2 cup), plus 1/4 cup chopped celery leaves or parsley
- 1/2 cup diced peeled green apple, such as Granny Smith or Mutsu
- 1/4 cup chopped golden raisins
- 3 tablespoons extra-virgin olive oil
- 6 thin slices rustic bread, toasted
- Seedless cucumber, very thinly sliced, and watercress, for serving
In a bowl, mix together mayonnaise, lemon zest, 1 tablespoon lemon juice, and pepper. In another bowl, mix together turkey, celery and leaves, apple, raisins, remaining 2 tablespoons lemon juice, oil, and 2 tablespoons of mayonnaise mixture.
Spread each bread slice with about 1 tablespoon mayonnaise mixture. Top with turkey salad, dividing evenly. Garnish with cucumber and watercress.