I started thinking the other day…. why don’t you hear of turkey salad? Like chicken salad – but with turkey.
You see tuna salad. Egg salad. Macaroni salad.
Why not turkey? With all the leftover turkey every Thanksgiving, you would think that would be a given.
I obviously decided to make some, but I have to say I was kind of gun shy about it given the lack of turkey salad popularity out there. Is there a reason it’s not a widespread leftover turkey thing?
Well, the answer is no.
As a matter of fact, my husband ate a turkey salad sandwich for dinner that night and then wanted one for breakfast the next morning. See what happens when we step out of the proverbial foodie box??
Magic, I tell you. Magic.
Open Faced Turkey Salad, Tomato and Gouda Melts
2 cups chopped leftover turkey
1 1/4 cups mayo (give or take – you can make this as mayonnaise-y as you want)
1/2 cup diced dill pickle chips
1/2 tsp Dijon mustard
3 strips bacon, crumbled
1 hard boiled egg, chopped
1/3 yellow onion, diced
1 tsp dried tarragon
Salt and pepper to taste
5 yeast rolls, halved (I used frozen Sister Schubert’s rolls)
10 smoked Gouda cheese, sliced small enough to fit yeast rolls
2 on-the-vine tomatoes, sliced
Handful of fresh flat Italian parsley, roughly chopped
Combine all ingredients for the turkey salad in a mixing bowl; refrigerate. If using frozen yeast rolls, preheat oven to 350° and bake for 5 minutes. Remove and split in half.
Turn broiler on low.
Spoon equal amounts of turkey salad on each half, followed by tomato slices, then Gouda. Broil for 2-3 minutes, or until cheese is melted.
Sprinkle with parsley.