Turkey with Artichoke and Sun Dried Tomato

Breads, Lunch, Poultry, Sandwiches | 30 comments

So bread has kind of been the theme this week, huh? First I told you about how I learned that it wasn’t so hard to make Light Whole Wheat Baguette using Artisan Bread in Five Minutes a Day, then I made Homemade Croutons with that very same baguette.

Shaina was nice enough to share a delicious recipe for Raspberry Vanilla Bean Bread Pudding, another great recipe that you can use leftover baguette in. So many delicious recipes that you can make using a simple baguette.

turkey sandwich with sundried tomatoes and artichokes

I love to eat gourmet sandwiches, but it’s not exactly inexpensive to head over to a local deli or diner on a weekly basis. Instead, I make gourmet sandwiches at home using baguette, or other homemade artisan style bread. In fact, I don’t really like to make sandwiches on true sandwich bread very often. Unless it is traditional grilled cheese, or almond butter and jelly.

It’s hard for me to get excited about a basic ham and cheese sandwich, so I often use a few of these tips to change things up in my sandwiches. Lunch is much more exciting this way!

5 Simple Ways to Dress up a Sandwich

1. Use non-traditional bread. Whether it is with baguette, a wrap, focaccia, or a bagel you can add a little more style to your sandwich if you stray from sandwich bread. If you can, make your own breads. It’s not as hard as it seems and will save you precious money. Bakery bread is a pretty penny.

2. Spread it with something other than mayo and mustard. Aioli, pesto, tapenade, guacamole, herbed cream cheese, or Italian dressing are some of my favorites.

3. Grill, toast, or broil it. This can change a lot: melted cheese, a hot sandwich, crispy bread, all of these change the feel of the sandwich.

4. Use out of ordinary fillings. Experiment with different cheese, vegetables, and meats (or lack of for vegetable loaded sandwiches). Consider roasting or caramelizing onions and mushrooms instead of using fresh for different flavors.

Look around in your fridge for what you already have on hand and you’ll be inspired to create new combination. I didn’t purchase any of the ingredients listed in this recipe for the sandwich (other than the turkey). Sandwiches are a great way to use up remnant ingredients from previous meals.

5. When all else fails, take inspiration from your favorite deli menu. Most deli sandwiches are not that difficult to recreate at home. A simple glance at the ingredient list or sandwich name can give you all sorts of inspiration, and may even spark a completely new idea.

Turkey Baguette with Spinach, Artichoke and Sun Dried Tomatoes with Basil Dijion Aioli

This sandwich features turkey, sun dried tomatoes, spinach, artichoke hearts and fresh mozzarella slices. Instead of using boring mayo and mustard, I dressed the sandwich up with a basil Dijon aioli.

Portion the sandwich in your preferable size. A one pound baguette is best divided into four sandwiches. Serve this sandwich for lunch, or for dinner with fresh fruit and Sweet Potato Fries with Garlic and Parmesan, a perfect break from the winter doldrums.

Turkey Baguette with Spinach, Artichoke and Sun Dried Tomatoes with Basil Dijon Aioli

Print Save Recipe


For the sandwich
Light Whole Wheat Baguette
Smoked or Mesquite Roasted Turkey, sliced thin
Artichoke Hearts - thawed frozen, canned, or marinated
Sundried Tomatoes, sliced in thin strips
Fresh Baby Spinach
Fresh Mozzarella Slices
Basil Dijon Aioli

For the Basil Dijion Aioli:
1/2 cup mayonnaise
1/2 tablespoon extra-virgin olive oil
3-5 large fresh basil
1 largegarlic clove, minced
1/2 teaspoon fresh lemon juice
1 tablespoon dijon mustard


Combine all ingredients for the Aioli in a small food processor and pulse until the basil is chopped and the ingredients are combined. This will last in the refrigerator for about 3 days.

Cut the baguette in half from end to end. Then cut it into individually sized sandwich sections.

Spread the aioli on the inside of the baguette, top and bottom or just one side - whatever amount you like. Layer fresh spinach leaves, mozzarella slices, turkey, artichoke hearts, and sundried tomatoes on to the bottom half of the sandwich. Top with the lid to the baguette.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Liz @ Blog is the New Black - January 14, 2011 @ 10:02 am

    Love gourmet sandwiches, esp when served on a great roll. The combo of flavors here is amazing!


  • 2
    Cookbook Queen - January 14, 2011 @ 10:04 am

    Oh my gosh this looks amazing.

    I obviously need a lunch mentor because my sandwiches never look that good!!

    Thanks for the tips!!


  • 3
    Amy | She Wears Many Hats - January 14, 2011 @ 10:19 am

    Ooooh…this would be perfect with a nice bowl of soup. Tasty!


  • 4
    naomi - January 14, 2011 @ 10:27 am

    Loving the whole sandwich, but I especially like the basil dijon aioli.


  • 5
    Estela @ Weekly Bite - January 14, 2011 @ 10:27 am

    Sandwiches are my favorite food! This one looks mighty tasty :)


  • 6
    Heather (Heather's Dish) - January 14, 2011 @ 12:19 pm

    this sounds like exactly what i want for lunch…and NOT what i brought! yummy :)


  • 7
    Jen @ My Kitchen Addiction - January 14, 2011 @ 12:49 pm

    What a fabulous looking sandwich… Love the photos!


  • 8
    Kim - January 14, 2011 @ 3:21 pm

    I always struggle with what to make for lunch. After looking at this post, I think I might have some yummy ideas!! Thanks for sharing.


  • 9
    Lauren @ Crave. Indulge. Satisfy. - January 14, 2011 @ 3:49 pm

    I love gourmet sandwiches and this one has all my favorite ingredients!


  • 10
    Maryea {Happy Healthy Mama} - January 14, 2011 @ 4:33 pm

    I totally agree that just grilling a sandwich and bring it from ordinary to amazing. This looks fantastic.


  • 11
    Tracy - January 14, 2011 @ 4:42 pm

    Love all of the flavors you’ve chosen! I’ll definitely use them as inspiration the next time a sandwich craving strikes!


  • 12
    Aimee @ Simple Bites - January 14, 2011 @ 8:59 pm

    This would make the best midnight snack for me right now! ;) And you don’t have to tell me about the versatility of baguette – I could exist on them with a wedge of cheese.


  • 13
    bridget {bake at 350} - January 15, 2011 @ 7:20 am

    They look beautiful!


  • 14
    Lisa {Smart Food & Fit} - January 15, 2011 @ 8:21 am

    This looks amazing, looks so gourmet. I love baguette sandwiches!


  • 15
    Quay Po Cooks - January 15, 2011 @ 9:59 am

    This looks so delicious! The photos are stunning!


  • 16
    Shaina - January 15, 2011 @ 10:28 am

    This sounds like a sandwich they’d serve at a winery deli. Lovely.


  • 17
    Tessa - January 15, 2011 @ 7:05 pm

    This absolutely sounds like something you’d get from a specialty deli. Yum!


  • 18
    Jenn@eatcakefordinner - January 15, 2011 @ 9:42 pm

    I love a good sandwich. Yours looks delicious!


  • 19
    Lacey @ dishfolio - January 15, 2011 @ 9:51 pm

    What a tasty-looking sandwich!


  • 20
    Mei Teng - January 16, 2011 @ 7:02 am

    Yummy sandwich. Great looking sandwich in the 2nd photo.


  • 21
    Rebecca - January 16, 2011 @ 8:07 am

    That sandwich looks like it should be in my stomach! YUM!


  • 22
    Jamie | My Baking Addiction - January 16, 2011 @ 1:20 pm

    I am so jealous of your mad bread making skills! This sandwich looks amazing!


  • 23
    Deb Baker - January 16, 2011 @ 6:49 pm

    I can’t wait to make this. I love sundried tomatoes…also I followed your step by step for hard boiled eggs and it worked like a charm!!


  • 24
    Heather from Snacktive - January 16, 2011 @ 9:18 pm

    Sometimes sandwiches can seem so boring so I really appreciate your tips. Your sandwich looks delicious. It’s so cool that you can print out your recipes! Hope you had a great weekend!


  • 25
    Deborah Dowd - January 17, 2011 @ 6:08 am

    No wonder this sandwich ended up on Tastespotting- it makes my mouth water!!!


  • 26
    Jenna - January 17, 2011 @ 10:40 am

    Brilliant tips! I’ve never been that excited about sandwiches, probably because I haven’t followed your 5 rules. I’ve always associated sandwiches with the (boring) lunch my grandparents used to have every single day. They usually had tuna salad sandwiches, or maybe ham and cheese. I loved my grandparents, but I need to shake the stigma those memories have given to the word ‘sandwich’ for me!


  • 27
    Georgia @ The Comfort of Cooking - January 17, 2011 @ 1:43 pm

    This looks delicious, and perfect for leftover turkey! Thanks for sharing this wonderful lunch or dinner idea. I’ll have to try this combination soon.


  • 28
    Kevin (Closet Cooking) - February 14, 2011 @ 6:04 pm

    What tasty looking sandwiches!


  • 29
    Jan - June 02, 2011 @ 7:05 am

    OK, I must make that Basil Dijon Aioli! And while I don’t have all the sandwich ingredients, I do have deli turkey slices in the fridge, and I have my own bread to build it on.
    Guess what I’m having for lunch!


  • 30
    Jodee Weiland - May 08, 2014 @ 7:15 am

    What a great sandwich! The ingredients take it over the top in flavor…thanks for sharing!


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