Martha Stewart Turkey Sandwich Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

A Martha Stewart turkey sandwich is the kind of lunch that feels a little more put-together than the usual fridge raid. It stacks juicy roasted turkey, sharp cheddar, and crisp apple on buttery toasted bread, with a creamy herb spread and a spoonful of whole-berry cranberry sauce for a sweet-tart finish. The texture is the best part: crisp, golden bread against soft cream cheese and crunchy fruit. This version is inspired by Martha Stewart and her classic entertaining style, but it is an original adaptation.

It takes 20 minutes from start to finish, with just 5 minutes at the stovetop, so it is easy enough for a weekday lunch and nice enough for a holiday table or a potluck platter. You need no special skills, just a skillet and a serrated knife.

Why This Martha Stewart Turkey Sandwich Works

Buttering the bread before toasting is the move that holds everything together. That fat turns the surface crisp and golden, which creates a barrier so the herb spread and cranberry sauce do not soak in and turn the bread limp.

The herb spread does double duty as both glue and flavor. Cream cheese keeps it stable at room temperature, Dijon and chives keep it bright, and a thin layer on both slices means every bite tastes seasoned, not just the middle.

What You’ll Love About It

• Twenty-minute lunch — quick enough for a weekday but nice enough for guests.
• Crisp, buttery bread — toasting in the skillet gives real crunch without an oven.
• Sweet-tart balance — cranberry sauce and apple keep the rich cheddar in check.
• Travels well — packs neatly for a lunchbox when you assemble it at noon.

Ingredients

This makes 4 generous sandwiches. Have everything sliced and ready before you turn on the skillet.

For the Herb Spread

• 4 ounces (113g) cream cheese — softened, so it stirs smooth without lumps.
• 2 tablespoons (30g) unsalted butter — softened.
• 1 tablespoon (3g) finely chopped fresh chives
• 1 tablespoon (3g) finely chopped fresh parsley
• 1 teaspoon (5ml) Dijon mustard
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For the Sandwich

• 8 slices (about 1 pound/450g) sourdough or country white bread — sturdy slices hold up best.
• 2 tablespoons (28g) unsalted butter — softened, for the bread.
• 12 ounces (340g) roasted turkey breast — thinly sliced.
• 4 ounces (113g) sharp cheddar cheese — thinly sliced.
• 1 medium (about 8 ounces/225g) Honeycrisp or Fuji apple — cored and thinly sliced.
• 1/2 cup (60g) whole-berry cranberry sauce

Equipment

• Large skillet — a 12-inch (30cm) skillet or griddle.
• Small bowl — for mixing the herb spread.
• Serrated knife — for clean diagonal cuts.
• Cutting board — a resting spot for the toasted bread.
• Measuring spoons — for the spread and cranberry sauce.

How to Make Martha Stewart Turkey Sandwich

Step 1: Mix the Herb Spread

In a small bowl, stir together the 4 ounces (113g) softened cream cheese, 2 tablespoons (30g) softened butter, 1 tablespoon (3g) chives, 1 tablespoon (3g) parsley, 1 teaspoon (5ml) Dijon, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until smooth and evenly flecked with green. Taste and add a pinch more salt if needed. It should be creamy and bright, not stiff.

Step 2: Keep the Spread Workable

Leave the spread at room temperature so it stays easy to spread. If it feels firm, stir in a teaspoon of cold water to loosen it slightly, but stop short of making it runny, or it will slide off the toast.

Step 3: Butter the Bread

Spread the 2 tablespoons (28g) softened butter evenly over one side of each of the 8 bread slices. Go all the way to the edges, since the corners brown first and need the fat. This layer also keeps the bread from turning soggy under the filling.

Step 4: Toast the Bread

Heat a large 12-inch (30cm) skillet or griddle over medium heat. Working in batches if needed, place the slices buttered side down and cook for 1 to 2 minutes, until the surface is golden brown and crisp. Transfer the slices to a cutting board, toasted side up, and let them cool for 1 minute. Watch the heat closely; medium is the sweet spot, and too high will scorch the butter before the center crisps.

Step 5: Spread the Herb Mixture

Spread about 1 tablespoon (15g) of the herb spread on the toasted side of each slice, dividing it evenly. Push it all the way to the edges so every bite gets some. Keep the spread on the toast only, not on the cutting board.

Step 6: Layer the Fillings

On 4 of the bread slices, layer the 12 ounces (340g) sliced turkey, dividing it evenly, then top with the 4 ounces (113g) cheddar and the sliced apple. Spoon 2 tablespoons (30g) of cranberry sauce over the apples on each sandwich, spreading it gently so the slices stay put.

Step 7: Close the Sandwiches

Top each with one of the remaining bread slices, herb-spread side down, and press gently with your hand to compact the layers slightly. Don’t press hard, or the cranberry sauce will push out the sides and leave you with a sticky board.

Step 8: Serve

Cut each sandwich in half on the diagonal with a serrated knife, using a gentle sawing motion so the toast doesn’t tear. Serve right away, while the bread is still crisp and the filling is at room temperature.

What to Serve With It

Pair it with a simple kale slaw or a pile of vinegar-based coleslaw for crunch, and add a cup of tomato soup for a warm lunch on a cold day. A handful of kettle chips or a few cornichons on the plate are enough to round things out.

Tips for the Best Results

• Slice thin — thin turkey and apple slices stack flat and keep the sandwich tidy.
• Room-temperature spread — cold cream cheese tears soft toast, so let it soften fully.
• Firm apple only — Honeycrisp and Fuji hold their crunch without turning mushy.
• Sturdy bread — sourdough or country white handles the spread and sauce best.
• Dry the fruit — pat apple slices with paper towels so the toast stays crisp.
• Sharp side up — keep all spread on the toasted surface, not the soft crumb.

Easy Variations

Swap the cheddar for an equal amount of smoked Gouda for a deeper, nuttier flavor, or use 1/4 cup (60g) fig jam in place of the cranberry sauce for a sweeter sandwich. For a little heat, stir 1/2 teaspoon of prepared horseradish into the herb spread.

Storing and Reheating

• Fridge — keep assembled sandwiches in an airtight container for up to 2 days.
• Freezer — skip freezing assembled sandwiches; freeze only the herb spread for up to 1 month.
• Make ahead — mix the spread up to 3 days early and let it sit 15 minutes before using.
• From the fridge — serve cold or re-toast the bread separately at 350°F (175°C) for 3 to 4 minutes to bring back the crunch.

Nutrition (per serving)

These values are estimates per serving and will vary with your bread and brands.

FAQs

Can I make this Martha Stewart turkey sandwich recipe ahead of time?

Yes, but assemble it as close to serving as you can so the toast stays crisp. Make the herb spread up to 3 days ahead, keep it covered in the refrigerator, and pack the other components separately for a lunchbox.

What can I use instead of cranberry sauce?

Fig jam, apple butter, or a few slices of ripe pear all work well in the same amount. Taste as you go, since some jams are much sweeter than whole-berry cranberry sauce.

How do I keep the bread from getting soggy?

Butter the slices and toast them before adding anything else, and keep the herb spread on the toasted surface only. Pat the apple slices dry with paper towels so they don’t release moisture into the bread.

Where did the turkey sandwich come from?

Cold sliced turkey on bread became a popular American lunch in the early 20th century as sliced bread and home refrigeration spread. The cranberry-and-turkey pairing grew out of Thanksgiving leftovers and turned into a year-round favorite.

Martha Stewart-Inspired Turkey Sandwich

Print Recipe

This sandwich channels Martha Stewart’s classic entertaining style with a creamy, herb-flecked spread, crisp apple slices, and buttery toasted bread. Each bite balances juicy roasted turkey, sharp cheddar, and a touch of sweet-tart cranberry, making it a satisfying lunch or light supper. It is an original adaptation, not her verified recipe.

• Author: Anabelle McLean
• Prep Time: 15
• Cook Time: 5
• Total Time: 20
• Yield: 4 1x
• Category: Snack
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Herb Spread

• 4 ounces (113g) cream cheese, softened
• 2 tablespoons (30g) unsalted butter, softened
• 1 tablespoon (3g) finely chopped fresh chives
• 1 tablespoon (3g) finely chopped fresh parsley
• 1 teaspoon (5ml) Dijon mustard
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For the Sandwich

• 8 slices (about 1 pound/450g) sourdough or country white bread
• 2 tablespoons (28g) unsalted butter, softened
• 12 ounces (340g) roasted turkey breast, thinly sliced
• 4 ounces (113g) sharp cheddar cheese, thinly sliced
• 1 medium (about 8 ounces/225g) Honeycrisp or Fuji apple, cored and thinly sliced
• 1/2 cup (60g) whole-berry cranberry sauce

Instructions

1. Make the herb spread: In a small bowl, stir together the softened cream cheese, 2 tablespoons (30g) softened butter, chives, parsley, Dijon mustard, kosher salt, and black pepper until smooth and evenly flecked with green. Taste and adjust the salt if needed; the spread should be creamy and bright, not stiff.
2. Set the spread aside at room temperature so it stays easy to spread. If it feels firm, stir in a teaspoon of cold water to loosen it slightly, but avoid making it runny.
3. Butter the bread: Spread 2 tablespoons (28g) softened butter evenly over one side of each of the 8 bread slices. This creates a crisp, golden barrier when toasted and keeps the bread from becoming soggy.
4. Toast the bread: Heat a large 12-inch (30cm) skillet or griddle over medium heat. Working in batches if needed, place the bread buttered side down in the skillet and cook for 1 to 2 minutes, until the surface is golden brown and crisp. Transfer the toasted slices to a cutting board, toasted side up, and let them cool for 1 minute.
5. Spread the herb mixture: Spread about 1 tablespoon (15g) of the herb spread on the toasted side of each slice of bread, dividing it evenly. Spread it all the way to the edges so every bite gets some.
6. Layer the fillings: On 4 of the bread slices, layer the sliced turkey, dividing it evenly, then top with the cheddar cheese and apple slices. Spoon 2 tablespoons (30g) of cranberry sauce over the apples on each sandwich, spreading it gently.
7. Close the sandwiches: Top each with one of the remaining bread slices, herb-spread side down, and press gently with your hand to compact the layers slightly. Avoid pressing too hard or the cranberry sauce will push out the sides.
8. Serve: Cut each sandwich in half on the diagonal with a serrated knife, using a gentle sawing motion so the bread doesn’t tear. Serve immediately, while the bread is still crisp and the filling is at room temperature.

Notes

Store assembled sandwiches in an airtight container in the refrigerator for up to 2 days; for best texture, wrap each sandwich tightly in plastic wrap. The herb spread can be made up to 3 days ahead and kept covered in the refrigerator; let it stand at room temperature for 15 minutes before spreading. Assemble sandwiches just before serving to keep the toast crisp. To make ahead for a lunchbox, pack the herb spread, turkey, cheese, apple, and cranberry sauce separately and assemble at serving time. Freezing is not recommended for assembled sandwiches, but the herb spread can be frozen for up to 1 month; thaw overnight in the refrigerator and stir well before using.

Nutrition

• Calories: 703
• Sugar: 20g
• Sodium: 1090mg
• Saturated Fat: 21g
• Carbohydrates: 66g
• Fiber: 4g
• Protein: 33g
• Cholesterol: 115mg

Keywords: Martha Stewart turkey sandwich, turkey sandwich, roasted turkey sandwich, cranberry turkey sandwich, easy turkey sandwich, leftover turkey recipe, herb cream cheese spread, cheddar turkey sandwich, quick lunch recipe, American sandwich