Turkey & Havarti Party Sandwiches with Dill-Pickle Mayo

Ciabatta party sandwiches layered with dill pickle mayo, havarti, turkey, tomatoes, onion, and alfalfa sprouts, then chilled and cut into small squares. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @thedefineddish

Original recipe source

Servings: 24

Ingredients

• 0.75 cup mayonnaise
• 3 tablespoon Dijon mustard
• 3 tablespoon dill relish
• 2 tablespoon fresh dill freshly chopped
• 0.5 teaspoon kosher salt
• 0.5 teaspoon black pepper freshly ground
• 0 kosher salt (to taste) Source specifies seasoning to taste
• 0 black pepper (to taste) Source specifies seasoning to taste
• 2 loaf ciabatta loaves 10 to 12 inches long
• 12 ounce Havarti cheese sliced
• 12 ounce deli turkey thinly sliced
• 2 whole tomatoes ripe, thinly sliced
• 1 medium onion thinly sliced
• 3 ounce alfalfa sprouts

Instructions

1. Make the dill pickle mayo: In a small bowl, whisk together the mayonnaise, Dijon mustard, dill relish, chopped dill, kosher salt, and black pepper until smooth and fully combined. Taste and adjust with a pinch more salt or pepper if needed. Cover and refrigerate until ready to use. Mayo is smooth and fully combined.
2. Assemble the sandwiches: Using a serrated knife, slice each ciabatta loaf in half horizontally so you have a top and bottom half. Spread a generous layer of dill pickle mayo across the cut side of both the top and bottom halves of each loaf. You'll use all of the mayo between the two sandwiches. On each bottom half, layer in this order: half of the Havarti, overlapping the slices to fully cover the bread; half of the turkey, gathered and layered evenly; half of the tomato slices, arranged in a single layer, and sprinkle with a little flaky salt; followed by half of the sliced onion distributed evenly and half of the alfalfa sprouts, mounded gently on top. Close each sandwich with the top half of the ciabatta and press firmly to compress the layers. Sandwiches are fully assembled and compressed.
3. Wrap each sandwich tightly in parchment, then in foil, and refrigerate for at least 30 minutes (or up to 4 hours) - this rest lets the flavors marry and makes the sandwich hold together beautifully when you cut it. Sandwiches have chilled at least 30 minutes.
4. Unwrap the sandwiches, then using a serrated knife, cut each sandwich into 12 even small squares. Secure each square with a toothpick and store them in an airtight container in the fridge or cooler until ready to serve. Sandwiches are cut into 24 squares and secured for serving.