Grilled Turkey Sandwiches

  • Yield 6 servings

Make extra lemon-herb mayonnaise to use on other types of sandwiches.


Lemon Herb Mayonnaise:
1/2 cup mayonnaise
1 tablespoon finely chopped fresh marjoram, or 1 teaspoon dried marjoram
1/2 teaspoon grated lemon zest
Turkey Sandwich:
1 1/4 to 1 1/2 pounds uncooked turkey breast slices (1/4-inch thick)
3 tablespoons olive oil
2 tablespoons lemon juice
6 sesame hamburger buns, slices
6 large butter lettuce leaves, washed, dried, crisped
1 large firm ripe tomato, cored, cut crosswise into 6 slices
Salt and pepper to taste


Lemon Herb Mayonnaise:

  1. Mix the mayonnaise, marjoram and lemon zest in a small bowl.
  2. Cover and chill until ready to use.


  1. Coat the turkey slices with the olive oil and lemon juice.
  2. Place on a grill 4 to 6 inches above hot coals. Cook for 2 to 3 minutes or until white in the center and cooked through. Turn the turkey once during cooking.
  3. Place the buns, cut side down, on a cooler section of the grill. Cook until lightly toasted.
  4. Set the toasted buns on a work surface.
  5. Place 1 lettuce leaf, 1 turkey slice and 1 tomato slice on the bottom half of each bun. Season with salt and pepper.
  6. Top with the lemon herb mayonnaise and the top half of the bun.

NOTE: You may coat the turkey with the olive oil and lemon juice up to 4 hours ahead. Cover and chill.

Recipe reprinted with permission from the Junior League of Eugene, Oregon, Cooking from the Coast to the Cascades (Junior League of Eugene, Oregon, 2002).



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