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The Gramercy Tavern Smoked Turkey Sandwich

Recipe: The Gramercy Tavern Smoked Turkey Sandwich

The Gramercy Tavern Smoked Turkey Sandwich

A perfect post-Thanksgiving sandwich from one of the best restaurants in NYC
Get your turkey fix long after Thanksgiving is over with this savory sandwich. We partnered with Chef Michael Anthony from Gramercy Tavern to create a smoky Thanksgiving treat. With nine James Beard awards to their name, Gramercy Tavern is one of New York’s most beloved restaurants, featuring a rotating seasonal menu of new American fare that’s sourced from local farms and vendors. A staple of Danny Meyer’s restaurant group, the Tavern and Dining Room are known for their top-notch hospitality, warm atmosphere, and fresh, flavorful dishes. The result of our collaboration with this NYC institution is a hearty take on a traditional turkey sandwich, featuring Fontina Fontal and our own Cavemaster Stockinghall.
The Gramercy Tavern Smoked Turkey Sandwich
A perfect post-Thanksgiving sandwich from one of the best restaurants in NYC
  • Prep Time : 5 min.
  • Cook Time : 10 min.
  • Total Time : 30 min.
  • Serves 1

Ingredients

  • FOR EACH SANDWICH
  • 1/4 lb smoked turkey (or leftover roasted Turkey), thinly sliced
  • 1 cup blanched broccoli rabe
  • 1/2 cup grated Fontina Fontal
  • 1/2 cup grated Cavemaster Reserve Stockinghall
  • 2 tbsp Green Apple Mostarda (recipe below)
  • 1 roll (we use a potato onion roll)
  • 1 tbsp butter
  • FOR GREEN APPLE AND PEPPER MOSTARDA
  • 1/2 cup apple cider vinegar
  • 1 cup sugar
  • 1 1/2 cups green apple, peeled, cut into medium dice
  • 1/2 cup red bell pepper, cut into small dice
  • 1 tbsp shallot, sliced
  • 1 piece star anise
  • 2 sprigs thyme
  • 1 tbsp pickled mustard seeds or whole grain mustard
  • 1 tsp mustard powder
  • 1 tbsp chili flakes

Directions For Mostarda

  1. Over medium heat, add vinegar to sauce pan and dissolve sugar.
  2. Add all other ingredients for Mostarda and cook for 4 min on low heat.
  3. Remove from heat and cool on counter.
  4. Refrigerate and hold for up to a month.

Sandwich Assembly

  1. Spread Mostarda on one side of the bread, then place cheese, turkey, and broccoli rabe on top.
  2. Griddle sandwich over medium heat in butter, flipping occasionally, until well browned and the cheese is melted, about 5-7 minutes.

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