Tender turkey breast sandwiched between perfectly toasted whole grain bread with fresh basil, summer peaches, and nutty Manchego. This sandwich is simply delicious.

Turkey, Peach & Basil Sandwich | Zestful Kitchen

Ingredients Needed:

  • crusty bakery bread
  • extra-virgin olive oil
  • Kosher salt and pepper
  • Dijon mustard
  • Manchego cheese
  • roasted turkey breast
  • green leaf lettuce
  • basil leaves
  • peaches
  • white onion
Turkey, Peach & Basil Sandwich | Zestful Kitchen

Serve with:

Tips for making the best turkey and peach sandwiches

  • Use good crusty bread: the heartier the tastier!
  • Use thick-sliced turkey: more flavor and texture.
  • Find fresh peaches that are just starting to ripen. Slightly firm is OK as they will slice better.
Turkey, Peach & Basil Sandwich | Zestful Kitchen

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Turkey, Peach & Basil Sandwich | Zestful Kitchen

Turkey, Peach & Basil Sandwiches

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 4 sandwiches 1x

Description

Tender turkey breast sandwiched between perfectly toasted whole grain bread with fresh basil, summer peaches, and nutty Manchego. This sandwich is simply delicious.


Ingredients

Scale
  • 8 slices good crusty bakery bread, toasted (I like a seedy multigrain)
  • 1 tablespoon extra-virgin olive oil
  • Salt and black pepper
  • 3 tablespoons Dijon mustard
  • 4 ounces sliced Manchego cheese
  • 10 ounces thick-sliced roasted turkey breast, thinly sliced
  • 8 leaves green leaf lettuce
  • 8 large basil leaves
  • 2 slightly firm peaches, halved, pitted, and thinly sliced
  • ⅓ cup thinly sliced white onion

Instructions

Heat broiler to high with rack set 6-inches from element. Arrange bread slices on a baking sheet, brush one side with oil, and season with salt and pepper. Broil bread until lightly toasted, about 1½ minutes each side.

Transfer four bread slices to a cutting board, oiled-side down, and spread with Dijon.

Divide cheese among remaining four bread slices on baking sheet, oiled side down. Return cheese-topped bread to oven and broil until cheese is melted, about 1 minute.

Divide turkey, lettuce, basil, peaches, and onion among four cheese-topped bread slices. Place remaining four bread slices, Dijon-side down, on top sandwiches and cut in half.


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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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