Turkey with Herbed Cream Cheese

Turkey sandwiches get a serious upgrade when you swap plain mustard or mayo for a herbed cream cheese spread. Reduced-fat cream cheese beaten with light sour cream, fresh parsley, green onion, and dried tarragon creates a spread that adds richness, fresh herb flavor, and actual personality to sliced turkey.

The tarragon is the herb doing the most here. It has a slight anise-like flavor that pairs naturally with poultry, and even half a teaspoon dried comes through clearly against the mild cream cheese base. It’s the reason this sandwich tastes like something from a catered lunch instead of a Tuesday brown bag.

Spreading the herbed cream cheese on both slices of bread serves a double purpose. It’s flavor on every bite, and it acts as a moisture barrier so the bread doesn’t get soggy from the turkey.

Chef Tips

• Soften the cream cheese fully at room temperature before mixing. Cold cream cheese won’t blend smoothly with the herbs and you’ll get a lumpy spread.
• Make the herbed cream cheese a day ahead. The flavors bloom in the fridge overnight and the tarragon becomes more pronounced.
• Leftover roast chicken works just as well as turkey here, especially thigh meat which has more flavor.
• Toast the bread lightly for a warm sandwich version with a little crunch.

Variations

• Add a thin layer of cranberry sauce for a Thanksgiving-inspired leftover sandwich.
• Swap tarragon for fresh basil and add sliced tomato for a summer version.
• Use whole wheat or sourdough bread instead of white for more texture and flavor in the base.