Open Faced Turkey Salad, Tomato and Gouda Melts

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.



Open Faced Turkey Salad, Tomato and Gouda Melts

Turkey Salad

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.





~Dixie Chik~


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has One Comment

  1. Kari@Loaves n Dishes

    Great flavor combo! For me the dill pickles and the smoked Gouda make it. Really good job!

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