Creamy Turkey Salad Sandwich with Dill
Shredded turkey mixed with crisp celery, onion, and a tangy mayo dressing brightened by lemon juice and Dijon mustard. Served on buttery croissants for a satisfying lunch. The dill adds herbaceous depth to this classic leftover transformation.
Ingredients
- 3 cup turkey, diced or shredded
- ½ cup celery, finely chopped
- ¼ cup white onions, finely diced
- ½ cup mayonnaise
- 2 teaspoon freshly squeezed lemon juice
- 1 ½ teaspoon Dijon mustard
- ½ teaspoon dried dill
- 8 large croissantswhole wheat bread1:1bread swap
different texture
- salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Combine turkey, celery, onions, mayonnaise, lemon juice, Dijon mustard, and dill in a large bowl
- 2
Season with salt and pepper
- 3
Divide mixture among croissants and serve
Tips
For best flavor, use freshly cooked or high-quality rotisserie turkey rather than canned
Chill the salad mixture for at least 30 minutes before serving for improved texture and flavor melding
Good to Know
Cover and refrigerate leftover turkey salad for up to 3 days in an airtight container
Prepare the turkey salad mixture up to 2 days in advance without the croissants; assemble sandwiches just before serving to prevent sogginess
Serve on croissants, crackers, or bread of choice. Pairs well with pickles, chips, or a side salad
Common Mistakes
Do not over-mix the salad to avoid breaking down the turkey into paste
Do not assemble sandwiches far in advance to avoid soggy croissants