Turkey · 15 min
Deli Turkey Sandwich with Sun-Dried Tomato Aioli & Side Salad
- 15 min
- 2–6 servings
- 618 kcal / serving
A deli-style sandwich layered with sun-dried tomato aioli, turkey, crisp lettuce, and tomato, paired with a bright vinaigrette salad. It comes together quickly for weeknights and offers fresh textures and balanced flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ cupbalsamic vinaigrette
- 1 headbutter (Boston) lettuce
- ½English cucumber
- 8 ozoven roasted turkey breast, sliced
- ½red bell pepper
- ¼ cupsun-dried tomato pesto
- 1tomato
- 4 sliceswhole grain bread
- tomatoes
- English cucumbers
- red bell peppers
From the pantry: mayonnaise
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · stirring spoon · toaster (optional) · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 headbutter (Boston) lettuce
- ½English cucumber
- ½red bell pepper
- 1tomato
- tomatoes
- English cucumbers
- red bell peppers
Dairy, eggs & chilled
- 8 ozoven roasted turkey breast, sliced
- ¼ cupsun-dried tomato pesto
Bakery & bread
- 4 sliceswhole grain bread
Sauces, oils & condiments
- ¼ cupbalsamic vinaigrette
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| balsamic vinaigrette | ¼ cup | ½ cup | ¾ cup |
| butter (Boston) lettuce | 1 head | 2 heads | 3 heads |
| English cucumber | ½ | 1 | 1 ½ |
| oven roasted turkey breast, sliced | 8 oz | 16 oz | 24 oz |
| red bell pepper | ½ | 1 | 1 ½ |
| sun-dried tomato pesto | ¼ cup | ½ cup | ¾ cup |
| tomato | 1 | 2 | 3 |
| whole grain bread | 4 slices | 8 slices | 12 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry all fresh produce.
- Trim and seed the bell pepper, then chop it and place in a medium bowl.
- Slice the cucumber and add it to the bowl with the bell pepper; separate lettuce leaves, chop or tear the remaining leaves, and add them to the bowl.
- Thinly slice the tomato.
- Toast the bread if you like a toasted texture.
- In a small bowl, mix the sun-dried tomato pesto with mayonnaise to form the aioli.
- Spread the aioli on all bread slices; layer lettuce, tomato, and turkey on half the slices, then top with the remaining bread slices and cut each sandwich in half.
- Toss the salad greens with the balsamic vinaigrette to coat all pieces; portion the salad alongside the sandwiches.
Two tips
- Prep the veggies ahead by washing, cutting, and storing them in the fridge until assembly.
- If you have extra aioli, spread a little on extra bread slices for a quick snack or dipping option.
Nutrition per serving
- Calories
- 618 kcal
- Protein
- 29 g
- Carbs
- 43 g
- Fat
- 38 g
- Fiber
- 7 g
- Sodium
- 1795 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.