Mustard Pickles
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Cumin Crusted Turkey Sandwich


Quick Mustard Pickles

  • 1 large cucumber, peeled and sliced ¼"
  • 1 small yellow onion, peeled and thinly sliced
  • ¾ cups white or cider vinegar
  • ¾ cups water
  • ½ cup sugar
  • 1 tbsp yellow mustard seeds
  • 12 whole peppercorns
  • 1 large garlic clove, smashed with side of knife
  • ¼ tsp ground black pepper
  • 1 tbsp yellow mustard powder
  • 1 tsp salt

Cumin Crusted Turkey

  • ½ pound sliced deli smoked turkey
  • 2 tbsp olive oil, divided
  • 1 tsp ground cumin
  • 1 tbsp cumin seeds
  • 1/2 tsp salt


  • 1 tbsp butter
  • 2 slices rye bread
  • 2 slices cheese


  • To make the quick mustard pickles, heat vinegar, water, sugar, spices and garlic in a medium saucepan over medium-high heat until boiling.
  • Add the cucumbers and onion. Reduce the heat to low and simmer for 3-4 minutes. Transfer the pickles to a bowl to cool.
  • Meanwhile, make the cumin crusted turkey. Roll the turkey into a long roll and cut into 1" strips.
  • Separate pieces and place into a large bowl. Add 1 tbsp of the olive oil and stir gently to coat.
  • Sprinkle ground and whole cumin and salt on turkey. Toss gently to coat.
  • Heat the remaining olive oil in a saute pan over medium-high heat. Add the seasoned turkey and cook, stirring occasionally, for approximately 3-4 minutes, or until heated thoroughly. Do not allow seeds to burn.
  • To construct the sandwich, heat a large saute pan over medium-high heat. Add the butter and lay the rye bread side by side. Top each slice of bread with a slice of cheese, ¼ cup of turkey, and pickles. Heat for about a minute, then cover the pan and cook for an additional 2-3 minutes, or until the bread is toasted and the cheese is melted.