I’ve recently come to the conclusion that I need to share more sandwiches on the blog. I mean, people love sandwiches! This is a damn good sandwich and it deserves a spot on the blog, so here ya go!
What makes it a “Summertime” Turkey Sandwich, you ask? The tomatoes. And the basil. Of course, you can buy tomatoes and basil year round but summer tomatoes just hit different—so juicy and flavorful! You won’t be able to buy that at the grocery store in the middle of winter. You CAN make this sandwich in the winter, sure. It’s not like there is some sort of sandwich police force that’s going to stop you. But you absolutely SHOULD be making these in the summer. That’s all I’m saying.
Alright, so what’s in this thing?! Smoked turkey, fontina, tomatoes, basil, mayo. Sounds pretty simple, eh? It is! But it’s the quality of the ingredients, and how you treat them that make this sandwich unbelievable.
First, let’s talk about the bread. It’s sourdough. It’s pan toasted with butter. It’s rubbed with garlic. The bread is arguably the most important part of a sandwich so you’ve gotta treat it right. If you live in Chicago, I highly recommend getting your hands on Publican Quality Bread! I love the Spence Sourdough but this time I got the Sourdough Pullman which is perfect for sandwiches.
I like to add a little unsalted butter to a nonstick pan and toast the bread in there. You’ll toast one side so that it’s pretty well crispy and the other side will get a lighter toasting. The lighter toasting will be the inside of your sandwich! When you’re done pan toasting the bread, rub the insides (lighter toasted sides) with a garlic clove. Next, spread a layer of mayo on one piece of the bread and pile the cheese on the other piece.
What cheese are we using? Fontina! Am I the only one who feels like fontina isn’t appreciated as much as it should be? It’s one of my go-to cheeses for sandwiches, melts and pizza! It’s creamy, buttery and very delicious on this sandwich. If you can’t find fontina, you can substitute brick cheese, butterkase, or havarti. Next, pile on the turkey! I used a slow smoked turkey and it was awesome.
About these summer tomatoes, you gotta season them! Slap those maters on top of the mayo and hit them with some salt and pepper. I like to use flaky sea salt like Maldon for tomatoes, but good old kosher salt is also great. Fresh cracked pepper is key. Don’t be shy with the fresh basil, get all those summer flavors!
That’s it—you’re ready for an excellent sandwich!
- Summertime Turkey Sandwich
5 MinutesCook Time
5 MinutesTotal Time
- Level: Easy
- Servings: 1 Bomb Sandwich
- 2 Slices sourdough bread
- 1 Tablespoon unsalted butter
- 1 Garlic clove
- Mayonnaise, measure with your heart
- 2 Slices fontina cheese
- 4 Slices slow smoked turkey
- Summer tomatoes, sliced
- Fresh Basil, torn
- Salt and pepper
- Add half of the butter to a nonstick pan over medium high heat. Add the two slices of bread and toast, until golden brown and charred at the edges. Add the second half of the butter, flip the bread and toast the second side until lightly golden brown. Rub the lightly toasted sides of the bread with the garlic clove.
- Smear mayo on the inside of one slice of bread and lay the cheese slices on the other slice so that the heat of the bread can lightly melt the cheese.
- Lay the tomatoes on top of the mayo and season well with salt and pepper. Then pile the basil on top of the tomatoes. Add the turkey and close the sandwich up.
- Cut the sandwich in half and enjoy straight away. Yay for summer tomatoes!