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Turkey Sandwich With Herbed Farmer Cheese, Sprouts, and Tomato


A homemade cheese spread with fresh herbs turns a sandwich of roast turkey on whole wheat into something special.

  • Yield: Makes 2

Photography: Elizabeth Watt

Source: Martha Stewart Living, October 2006


  • 1/3 cup farmer cheese
  • 3 tablespoons nonfat plain yogurt, preferably Greek
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon coarsely chopped fresh flat-leaf parsley
  • 3/4 teaspoon coarsely chopped fresh thyme
  • 1/8 teaspoon coarse salt
  • Freshly ground pepper
  • 4 slices (1/2 inch thick) Whole-Grain Bread
  • 1/2 cup sprouts, such as clover and garbanzo
  • 5 ounces sliced roast turkey
  • 1/2 medium tomato, thickly sliced


  1. Stir cheese and yogurt in a small bowl until smooth. Stir in lemon juice and herbs. Season with salt and pepper; stir.

  2. Spread one side of each bread slice with cheese spread, dividing evenly. Divide sprouts, turkey, and tomato among 2 slices. Season with pepper. Top with remaining slices. Cut in half; serve.

Cook's Notes

Cheese spread can be refrigerated in an airtight container up to 1 week.

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