This healthy autumn turkey sandwich is packed with sweet flavor — crispy apples slices, roasted sweet potato and hummus.
The sweet-savory lover in me is going wild for this sandwich! It has just the right amount of sweetness paired with a hint of savory and spice. Plus, it has a fall theme going on that makes me so happy right now.
Just look at those layers — so many flavors and textures.
Let’s take a closer look at what’s inside…
Turkey, apples and hummus… oh my! 🙂
I’ve been using hummus as a sandwich spread and a base for tuna salad for years so having these spreads in convenient condiment-style packaging is awesome. I also love the different flavors. Since childhood I’ve been a honey mustard fanatic so the honey mustard is definitely my favorite, but I could see the sea salt & pepper being delicious on this egg and hummus breakfast wrap and the garlic herb would be awesome in my no mayo tuna salad.
Okay so back to this Autumn Turkey Sandwich. It’s got so many delicious flavors, creaminess from the avocado and hummus along with crispy texture from the apple slices. Plus, it holds together well. This is key because you can easily pack it for lunch. Pair it with some raw veggies or an apple and you’ve got yourself a satisfying fall meal.
The sandwich is so simple to put together too. The only real prep work is roasting your sweet potato slices. I made a big batch of sweet potato toast earlier in the week so I already had the roasted sweet potato slices ready to go. If you haven’t roasted a sweet potato ahead of time, you can easily use the microwave to “bake” one up and use a slice of baked sweet potato. It won’t be exactly the same because roasting gives a bit more flavor, but it will still be delicious.
A fall-inspired turkey sandwich with crispy apple slices, roasted sweet potato and hummus.
Ingredients
4 slices of whole grain, sprouted or gluten-free bread
1/4 cup hummus
1/4 cup red onion
1/2 small apple, thinly sliced
2 roasted sweet potato slices*
1/2 avocado, sliced
6–8 ounces fresh deli turkey (I used black pepper)
small handful baby spinach
Instructions
Put sandwiches together by laying all four slices of bread out. Add about 1 Tablespoon of the hummus to each slice. Set two slices aside as these will be your sandwich toppers. Split the sandwich ingredients in half and add them to the two slices of bread in the order listed. Once you get to the baby spinach top each with a remaining slice of bread, cut each in half and enjoy!
Notes
*For the roasted sweet potato slices, use the sweet potato toast method by thinly slicing a sweet potato into 1/4” thick pieces, coat in small amount of oil, season with salt and pepper and place on a baking sheet with a little room between each slice. Bake at 400° for about 15-20 minutes, flip slices over and bake for another 15-20 minutes or until a fork can easily pierce the sweet potato.
Nutrition
Serving Size:1 sandwich
Calories:469 |
Sugar:16g |
Fat:14g |
Carbohydrates:63g |
Fiber:14g |
Protein:26g
This post may include affiliate links. Thank you for your support.
Well, I made it, and I love it! As you said, it “has it all,” sweet, savory, salt, texture. Next time may sprinkle with a little oregano or herbes de provence for, yet, a little more added flavor! Thanks for the recipe. Had to make my own honey mustard hummus spread. Seems the Sabras version is not available in the St Louis area yet. Can’t wait to try it. Hummus is one of my staples.
Yay!!! So glad you made it and enjoyed it, Sydney. I bet it would be delicious with some sort of herbs — maybe even an herbed turkey? I hope the Sabra Spreads arrive in your area soon because you will LOVE them. 🙂
I make sandwiches to take for lunch that sit in a cooler (about 5 hours) with a blue ice pack to keep it cool. Do you think the apples would turn in that amount of time?. I don’t think I have ever tasted an apples that had turned brown, so I’m not sure about that on the sandwich. Thanks
I followed a gluten-free diet for about 2 years and now I eat a little gluten every once in a while. The bread in these photos is Ezekiel’s regular sprouted grain bread. I really like Udi’s Millet-Chia bread as well. I also recently tried out Sami’s Bakery. They’re not labeled as gluten-free, but I don’t see anything with gluten in the ingredients. Do you have a favorite gluten-free bread?
This looks incredible!! So often, people at work think my lunches are weird because I love allthevegetables and pack on what I can fit in a sandwich or salad. They just don’t understand how versatile and insanely delcious fruits and vegetables can be. 🙂 I love sweet-savory combos too, so this is so perfect for me!
Thank you, Kori! I totally agree with packing as many veggies as possible into a sandwich or salad. The more you have, the more crunch, color and flavor you get. I’m all about it! 🙂
subscribe
Leave a Comment
Did you buy the Sabra spread in the Richmond area?
Well, I made it, and I love it! As you said, it “has it all,” sweet, savory, salt, texture. Next time may sprinkle with a little oregano or herbes de provence for, yet, a little more added flavor! Thanks for the recipe. Had to make my own honey mustard hummus spread. Seems the Sabras version is not available in the St Louis area yet. Can’t wait to try it. Hummus is one of my staples.
★★★★★
Yay!!! So glad you made it and enjoyed it, Sydney. I bet it would be delicious with some sort of herbs — maybe even an herbed turkey? I hope the Sabra Spreads arrive in your area soon because you will LOVE them. 🙂
Love these sweet/savory flavors of this sandwich! I’d love to have this for lunch!
Sweet AND savory… Yes please!! This sandwich looks amazing! I love the apple and sweet potato combo. I want this for lunch right now!
Thank you Katie!! I could eat the apple and sweet potato combo all day! Have a great weekend. 🙂
this sounds like hte perfect fall lunch! and I cannot wait to try those spreads
Thanks Heather! I hope you get to try the spreads soon. They’re so tasty.
I make sandwiches to take for lunch that sit in a cooler (about 5 hours) with a blue ice pack to keep it cool. Do you think the apples would turn in that amount of time?. I don’t think I have ever tasted an apples that had turned brown, so I’m not sure about that on the sandwich. Thanks
I think the apples might turn a little brown, but they will still taste good. 🙂
Making these sandwiches for dinner tonight! Guessing at the oven temp for the sweet potatoes-400 degrees?
Yes! 400° is perfect. I need to add that in there. 🙂
do you eat gluten free? What is your favorite brand of bread to use for yourself?
I followed a gluten-free diet for about 2 years and now I eat a little gluten every once in a while. The bread in these photos is Ezekiel’s regular sprouted grain bread. I really like Udi’s Millet-Chia bread as well. I also recently tried out Sami’s Bakery. They’re not labeled as gluten-free, but I don’t see anything with gluten in the ingredients. Do you have a favorite gluten-free bread?
This looks incredible!! So often, people at work think my lunches are weird because I love allthevegetables and pack on what I can fit in a sandwich or salad. They just don’t understand how versatile and insanely delcious fruits and vegetables can be. 🙂 I love sweet-savory combos too, so this is so perfect for me!
Thank you, Kori! I totally agree with packing as many veggies as possible into a sandwich or salad. The more you have, the more crunch, color and flavor you get. I’m all about it! 🙂
This looks fabulous!
Thank you, Erin!! 🙂