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These Turkey and Havarti Party Sandwiches with Dill-Pickle Mayo are here to make hosting simpler! Delicious, easy to prep ahead, and always a crowd-pleaser, you can’t ask for a better party bite.
When hosting, I love to think about three things: 1) Can I make this ahead of time? 2) Can guests easily serve themselves? And 3) How much flavor can I pack into just a few bites? These Turkey and Havarti Party Sandwiches with Dill-Pickle Mayo truly hit all the marks.
At first glance, these may seem like simple turkey sandwiches, but the Dill-Pickle Mayo takes them up a whole notch and makes them so impressive. Rather than having sliced pickles slide off your sandwich as you bite into it, I’ve packed all that briny, pickled flavor into a delicious spread, so you get perfectly balanced flavor in every bite.
Layered with turkey, creamy Havarti cheese, red onion, tomatoes, and sprouts, these sandwiches are sure to please. I love making them in advance for summertime gatherings or football season, so my guests can easily fill their plates with sliced sandwiches, chips, and everything else I have planned for the spread.
Ingredients:
- Mayo
- Dijon Mustard
- Dill Relish
- Freshly Chopped Dill
- Kosher Salt
- Freshly Ground Black Pepper
- Ciabatta Loaves
- Havarti Cheese
- Thinly Sliced Deli Turkey
- Tomatoes (Greenhouse, Heirloom, or Beefsteak)
- Flaky Salt
- Red Onion
- Alfalfa Sprouts
Step-by-Step Instructions:
Step One: Make the Dill Pickle Mayo
In a small bowl, whisk together the mayonnaise, Dijon mustard, dill relish, chopped dill, salt, and pepper until smooth and fully combined. Taste and adjust with a pinch more salt or pepper if needed. Cover and refrigerate until ready to use.
Step Two: Slice the Bread and Add the Mayo
Using a serrated knife, slice each ciabatta loaf in half horizontally so you have a top and bottom half. Spread a generous layer of dill pickle mayo across the cut side of both the top and bottom halves of each loaf. You’ll use all of the mayo between the two sandwiches.
Step Three: Add the toppings
On each bottom half, layer in this order: Half of the Havarti (about 6 oz per loaf), overlapping the slices to fully cover the bread. Then, half of the turkey (about 6 oz per loaf), gathered and layered evenly. Next, half of the tomato slices, arranged in a single layer, and sprinkle with a little flaky salt. Followed by half of the sliced onion distributed evenly and half of the alfalfa sprouts, mounded gently on top.
Step Four: Assemble, Wrap, and Rest
Close each sandwich with the top half of the ciabatta and press firmly to compress the layers. Wrap each sandwich tightly in parchment, then in foil, and refrigerate for at least 30 minutes (or up to 4 hours) — this rest lets the flavors marry and makes the sandwich hold together beautifully when you cut it.
Step Five: Slice and Serve
Using a serrated knife, cut each sandwich into 12 even small squares. Secure each square with a toothpick and store them in an airtight container in the fridge or cooler until ready to serve.
Recipe FAQ:
Yes! The dill pickle mayo keeps in an airtight container in the fridge for up to 3 days — the flavors actually deepen and get better overnight.
Of course! Sliced deli chicken would work great, but ham works too if that is preferred.
Yes! I would add some extra tomatoes and sliced avocado to these in place of the turkey.
I cannot wait for these Turkey and Havarti Party Sandwiches with Dill-Pickle Mayo to become a regular addition to y’all’s spread when hosting! Comment below once you give them a try!
Complete Your Spread with These Recipes:
Michelada Mix or Summer Rosé Sangria
Creamy Italian Pasta Salad or Green Goddess Pasta Salad
Strawberry Shortcake Cookie Bars
Turkey and Havarti Party Sandwiches with Dill-Pickle Mayo
Ingredients
For the Dill Pickle Mayo:
- 3/4 cup mayo
- 3 tablespoons Dijon mustard
- 3 tablespoons dill relish
- 2 tablespoons freshly chopped dill
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Sandwiches:
- 2 ciabatta loaves, 10 to 12 inches long
- 12 ounces sliced havarti cheese
- 12 ounces thinly sliced deli turkey
- 2 ripe tomatoes, thinly sliced (Greenhouse, Heirloom, or Beefsteak are great here)
- Flaky salt
- 1 medium onion, thinly sliced
- 3 ounces alfalfa sprouts
Instructions
Make the Dill Pickle Mayo:
- In a small bowl, whisk together the mayonnaise, Dijon mustard, dill relish, chopped dill, salt, and pepper until smooth and fully combined. Taste and adjust with a pinch more salt or pepper if needed. Cover and refrigerate until ready to use.
Assemble the Sandwiches:
- Using a serrated knife, slice each ciabatta loaf in half horizontally so you have a top and bottom half. Spread a generous layer of dill pickle mayo across the cut side of both the top and bottom halves of each loaf. You’ll use all of the mayo between the two sandwiches.
- On each bottom half, layer in this order: Half of the Havarti (about 6 oz per loaf), overlapping the slices to fully cover the bread. Then, half of the turkey (about 6 oz per loaf), gathered and layered evenly. Next, half of the tomato slices, arranged in a single layer, and sprinkle with a little flaky salt. Followed by half of the sliced onion distributed evenly and half of the alfalfa sprouts, mounded gently on top.
- Close each sandwich with the top half of the ciabatta and press firmly to compress the layers. Wrap each sandwich tightly in parchment, then in foil, and refrigerate for at least 30 minutes (or up to 4 hours) — this rest lets the flavors marry and makes the sandwich hold together beautifully when you cut it.
- Unwrap the sandwiches, then using a serrated knife, cut each sandwich into 12 even small squares. Secure each square with a toothpick and store them in an airtight container in the fridge or cooler until ready to serve.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
