Mix up your next lunch with this dill pickle turkey salad sandwich! When you’re short on time but want something that hits the spot, why not give this recipe a try? Piled between sandwich bread, the turkey salad mixture is creamy, savoury, crunchy and packed with lots of dill flavour.
Find yourself wanting to mix up your lunch routine? This dill pickle turkey salad sandwich is a great way to do that, especially if you’re a fan of dill pickles (like me)!
I always look forward to having a satisfying lunch. I want it to be tasty but not require a lot of fuss, ya know? Made in about 10 minutes, this turkey sandwich is awesome when you’re a bit pinched for time.
I don’t know about you, but salad sandwiches are a favourite of mine. There’s just something about it that I really enjoy. So it’s no surprise that this dill pickle and turkey version has been on high rotation lately. I used store-bought cooked turkey but you could totally use leftover roast turkey from another meal or even substitute with cooked chicken.
Dill Pickle Turkey Salad Ingredients
- Cooked turkey: I used white meat, but you could use dark meat or a combination of the two.
- Mayonnaise: Use light or regular mayonnaise, whatever you have on hand or prefer.
- Dill pickle: This dill pickle turkey salad sandwich recipe uses about half of a cup of chopped dill pickle. For me, it was one large dill pickle. I like the dill pickle chopped a bit larger so you can really notice it when you take a bite of the sandwich, but you can certainly chop it smaller.
- Seasoning: Includes dried dill weed, onion powder, salt and black pepper.
How To Make Dill Pickle Turkey Salad Sandwiches
Here is an overview of how to make dill pickle turkey salad sandwiches (full details are in the recipe card below):
Make the turkey salad mixture
Combine the cooked turkey, mayonnaise, chopped dill pickle and seasoning in a bowl. Mix until everything is combined and the turkey is nicely coated in the mayonnaise.
Assemble the turkey salad sandwich
To make this turkey salad sandwich, spread some hummus (or mayonnaise) onto a slice of sandwich bread, top with lettuce and then pile on your turkey salad mixture. Spread some more hummus (or mayonnaise) on another slice of bread, and then place it over top to form the sandwich. Devour.
What To Serve With It
This dill pickle turkey salad sandwich (like most sandwiches) goes well with a lot of things. Some of my favourite sides to serve with it are:
- Potato chips (especially dill pickle flavoured) and a soda
- Chicken dill pickle soup
- Homemade fries
- Veggie pasta salad
- Dill pickle
Tips and Variations
- Pickles: I prefer dill pickles for this turkey salad recipe over, say, bread and butter pickles or another variety. Dill pickles give that delicious tang, crunch and savoury flavour that works well with the turkey. You can use more than half of a cup of chopped dill pickles in your turkey salad mixture if you want a little extra. Alternatively, if you want less pickles, add a little less.
- Protein: As mentioned above, instead of cooked turkey, you can make this recipe with cooked chicken.
- Try Greek yogurt: If you want, you can substitute some (or all) of the mayonnaise in the turkey salad mixture for plain Greek yogurt.
- Condiment: For extra pickle flavour, I like to use dill pickle hummus for my sandwich bread. You can substitute with mayonnaise if you like. And, if you don’t want to spread any condiment over your bread, that’s perfectly fine too. The turkey salad mixture is nice and creamy anyway!
- Serving: I served the turkey salad mixture on sandwich bread, but you can serve it other ways if you like. For instance, serve it on crackers, on a tortilla as a wrap, or with big leaves of lettuce for lettuce wraps. Just want to enjoy it on its own? Grab a spoon and dig in!
More Salad Sandwich Recipes
If you try this dill pickle turkey salad sandwich recipe, be sure to leave a comment below!
Dill Pickle Turkey Salad Sandwich
Ingredients
- 1.5 cups chopped cooked turkey breast
- ¼ cup mayonnaise, light or regular (whatever you prefer)
- 1 large kosher dill pickle, chopped (about heaping ½ cup of chopped pickle)
- ¾ teaspoon dried dill weed
- ½ teaspoon onion powder
- ¼ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- Dill pickle hummus, or mayo (to taste)
- 4 slices sandwich bread
- Lettuce, optional
Instructions
- Make the dill pickle turkey salad: Add the cooked turkey, mayonnaise, chopped dill pickle, dried dill weed, onion powder, salt and black pepper to a medium bowl and stir until everything is nicely combined. Add more salt and/or black pepper to taste if desired.
- Assemble the sandwiches: Toast the bread (if desired), then spread one side of each slice with dill pickle hummus or mayonnaise. For each sandwich, place some lettuce (if using) on one slice of bread. Divide the dill pickle turkey salad mixture between the two sandwiches, placing on top of the lettuce. Top with the remaining slices of bread (with the hummus or mayonnaise side on the inside) to form your two sandwiches. Serve and enjoy!
Notes
- Pickles: I prefer dill pickles for this turkey salad recipe over, say, bread and butter pickles or another variety. Dill pickles give that delicious tang, crunch and savoury flavour that works well with the turkey. You can use more than half of a cup of chopped dill pickles in your turkey salad mixture if you want a little extra. Alternatively, if you want less pickles, add a little less.
- Protein: As mentioned above, instead of cooked turkey, you can make this recipe with cooked chicken.
- Try Greek yogurt: If you want, you can substitute some (or all) of the mayonnaise in the turkey salad mixture for plain Greek yogurt.
- Condiment: For extra pickle flavour, I like to use dill pickle hummus for my sandwich bread. You can substitute with mayonnaise if you like. And, if you don’t want to spread any condiment over your bread, that’s perfectly fine too. The turkey salad mixture is nice and creamy anyway!
- Serving: I served the turkey salad mixture on sandwich bread, but you can serve it other ways if you like. For instance, serve it on crackers, on a tortilla as a wrap, or with big leaves of lettuce for lettuce wraps. Just want to enjoy it on its own? Grab a spoon and dig in!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
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