These Turkey and Havarti Party Sandwiches with Dill-Pickle Mayo are an effortless, crowd-pleasing option for entertaining. They’re easy to prepare ahead, easy for guests to serve themselves, and full of bright, balanced flavor in every bite.
At a glance these might read like simple deli sandwiches, but the homemade dill-pickle mayo transforms them. Instead of biting into slices of pickle that slide around, the relish and fresh dill are blended into a creamy spread that delivers consistent, briny tang in every piece. Layered with turkey, creamy Havarti, thin red onion, ripe tomato, and alfalfa sprouts, they make a satisfying small bite for brunches, backyard gatherings, or game-day spreads.
They’re ideal for making ahead: assemble, wrap, chill, and slice into small squares right before guests arrive. Serving them cold keeps the texture clean and makes them simple to transport and display on a platter alongside chips, salads, and other finger foods.
Ingredients
- 3/4 cup mayonnaise
- 3 tablespoons Dijon mustard
- 3 tablespoons dill relish
- 2 tablespoons freshly chopped dill
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 ciabatta loaves (10–12 inches each)
- 12 oz sliced Havarti cheese
- 12 oz thinly sliced deli turkey
- 2 ripe tomatoes, thinly sliced (Greenhouse, heirloom, or beefsteak)
- Flaky salt, for seasoning tomatoes
- 1 medium red onion, thinly sliced
- 3 oz alfalfa sprouts
Prep & Timing
Prep time: 15 minutes. Resting time: about 30 minutes in the refrigerator (up to 4 hours is fine). Makes two large loaves that cut into small party squares.
Step-by-Step Instructions
Step One: Make the Dill-Pickle Mayo
In a small bowl, whisk together the mayonnaise, Dijon mustard, dill relish, chopped dill, salt, and pepper until smooth. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use — the flavors deepen if made a day ahead.
Step Two: Slice the Bread and Spread the Mayo
Using a serrated knife, split each ciabatta loaf horizontally so you have a top and bottom. Spread a generous layer of dill-pickle mayo over the cut sides of both halves; you’ll use all of the mayo between the two loaves.
Step Three: Layer the Fillings
On each bottom half, layer in this order: half the Havarti (about 6 oz per loaf), overlapping to cover the bread; then half the turkey (about 6 oz per loaf) arranged evenly. Add half the tomato slices in a single layer and sprinkle lightly with flaky salt, followed by half the sliced onion and half the alfalfa sprouts, mounded gently on top.
Step Four: Assemble, Wrap, and Rest
Place the top halves over the fillings and press down firmly to compress the layers slightly. Wrap each sandwich tightly in parchment and then foil. Chill in the refrigerator for at least 30 minutes (or up to 4 hours) so the flavors meld and the sandwich holds together when sliced.
Step Five: Slice and Serve
Unwrap and, using a serrated knife, cut each loaf into 12 even small squares. Secure each piece with a toothpick and store airtight in the refrigerator or a cooler until ready to serve. These make great finger-food portions and hold well on a buffet table.
Recipe FAQ
Can I make the mayo in advance?
Yes. The dill-pickle mayo keeps in an airtight container in the fridge for up to 3 days. Flavors deepen nicely overnight.
I don’t like turkey—can I use another meat?
Absolutely. Sliced deli chicken or ham are both great substitutions.
Can these be made vegetarian?
Yes. Replace the turkey with extra tomato slices and ripe avocado for a satisfying vegetarian version.
These sandwiches are designed to be a reliable, flavorful staple for your next gathering. Make them ahead, slice just before serving, and watch them disappear. If you try them, leave a comment and share how you served them!
Complete Your Spread with These Recipe Ideas
Michelada Mix or Summer Rosé Sangria; Green Goddess Deviled Eggs; Creamy Italian Pasta Salad or Green Goddess Pasta Salad; Strawberry Shortcake Cookie Bars.
Photography and styling by Eat Love Eats.