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
Make-Ahead Note: 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.