Perfect Turkey Salad Sandwich

Perfect Turkey Salad Sandwich

The Spruce / Tara Omidvar

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
618 Calories
25g Fat
59g Carbs
36g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 618
% Daily Value*
Total Fat 25g 32%
Saturated Fat 5g 26%
Cholesterol 106mg 35%
Sodium 922mg 40%
Total Carbohydrate 59g 22%
Dietary Fiber 4g 15%
Total Sugars 2g
Protein 36g
Vitamin C 2mg 8%
Calcium 128mg 10%
Iron 4mg 23%
Potassium 424mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Whether you have leftover roasted turkey, turkey breast, or turkey tenderloins, this delicious sandwich salad is the perfect way to use it. Lemon juice and a little chopped red onion add flavor to this easy, basic turkey salad, while the mayo adds creaminess, and the celery contributes a little crunch.

The turkey salad is delicious on toasted sub rolls, bulkie rolls, or hamburger buns with lettuce leaves. Serve the sandwiches with potato chips or fries and sliced dill pickles for a delicious lunch or sandwich supper.


  • 1 cup diced celery

  • 1/2 cup finely chopped red onion

  • 4 cups cooked turkey, diced

  • 1 tablespoon parsley, chopped, optional

  • 1 teaspoon lemon juice, or more to taste

  • 1/2 cup mayonnaise, or more to taste

  • 1/8 teaspoon freshly ground black pepper

  • Kosher salt, to taste

  • 8 to 12 slices bread, or sandwich rolls, toasted if desired

  • Lettuce leaves, optional

Steps to Make It

  1. Gather the ingredients.

    Turkey Salad Sandwich Ingredients

    The Spruce Eats / Tara Omidvar

  2. Combine the celery, red onion, turkey, and parsley, if using, in a large bowl.

    Turkey, red onions, parsley, and celery in a bowl

    The Spruce Eats / Tara Omidvar

  3. Toss to blend the ingredients.

    Turkey, red onions, parsley, and celery mixed together in a bowl

    The Spruce Eats / Tara Omidvar

  4. In a separate small bowl, combine the lemon juice, mayonnaise, and freshly ground black pepper.

    Mayonnaise and seasonings in a bowl

    The Spruce Eats / Tara Omidvar

  5. Stir into the turkey mixture until blended, adding more mayonnaise if needed. Add salt, to taste.

    Turkey salad in a bowl

    The Spruce Eats / Tara Omidvar

  6. Line slices of bread or rolls with lettuce leaves, if desired, and fill with the turkey mixture. 

    Turkey salad on lettuce and bread

    The Spruce Eats / Tara Omidvar

  7. Top with the second piece of bread.

    Turkey sandwiches on a plate

    The Spruce Eats / Tara Omidvar

  8. Slice in half and enjoy.

    Perfect turkey salad sandwich with lemon wedges

    The Spruce Eats / Tara Omidvar

Recipe Variations

  • Add some fresh herbs to the salad mixture. Thyme, tarragon, and sage all go well with turkey.
  • For Cajun flavor, replace the salt and pepper with 1 teaspoon of Cajun seasoning. Taste and adjust the seasonings, as needed.
  • For a little tang, stir in 2 teaspoons of Dijon mustard with the mayonnaise and lemon juice.
  • Add a handful of chopped toasted pecans to the turkey salad.
  • Add a few tablespoons of diced cooked and drained bacon, or garnish the salad with some cooked crumbled bacon.


  • If you don't have leftover turkey, you can bake some turkey tenderloins or a simple boneless turkey breast. To roast turkey tenderloins, place a large sheet of foil in a baking pan. Place the turkey tenderloins on the foil with a few slices of onion and a sprinkling of salt and pepper. Brush with melted butter. Wrap in the foil and bake for about 20 minutes. Check for doneness with a food thermometer. The minimum safe temperature for poultry is 165 F (74 C).
  • As a low-carb option, you can always leave out the bread and serve it as a simple luncheon salad on lettuce leaves, baby spinach, or fresh spring greens. Slices of avocado, sliced pickles, or tomatoes pair nicely with the turkey salad.