Leftover Turkey-Apple Sandwich Recipe

Here’s a bright, fresh lunch that’s ideal if, perhaps, you’ve overindulged this year by going back for a second (or third) plate of Thanksgiving sides. A bit of lemony mayonnaise binds together turkey, apples, celery, and raisins. You can also serve the mixture over greens instead of bread.

See More: Quick, One-Pot Meal Ideas To Feed the Whole Family

1/2 cup mayonnaise
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground pepper
2 cups diced roast turkey (a mixture of white and dark meat)
1 large stalk celery, finely diced (about 1/2 cup), plus 1/4 cup chopped celery leaves or parsley
1/2 cup diced peeled green apple, such as Granny Smith or Mutsu
1/4 cup chopped golden raisins
3 tablespoons extra-virgin olive oil
6 thin slices rustic bread, toasted
Seedless cucumber, very thinly sliced, and watercress, for serving

1. In a bowl, mix together mayonnaise, lemon zest, 1 tablespoon lemon juice, and pepper. In another bowl, mix together turkey, celery and leaves, apple, raisins, remaining 2 tablespoons lemon juice, oil, and 2 tablespoons of mayonnaise mixture.

2. Spread each bread slice with about 1 tablespoon mayonnaise mixture. Top with turkey salad, dividing evenly. Garnish with cucumber and watercress.

More from Martha Stewart:
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