Spring Sandwich Recipe

Spring has finally sprung – at least when it comes to longer, warmer days.  We’re still a few weeks away from an abundance of local, fresh food though the market still has plenty of apples, root vegetables and some greenhouse fare.

Spring Sandwich Recipe turnips Turnip sandwich Cheese Cheddar charcuterie

This sandwich was inspired by two things:

  • An amazing maple Dijon mustard that we found at our farmers market (you could make your own by mixing 1 part maple to 5 parts Dijon)
  • Beautiful tiny turnips (they’re the white discs in the photo).  They were sweet with a little bite and were fantastic to eat raw, especially when shaved thin.

When I make a sandwich like this I make the salad/ slaw first.  The longer it sits, the more the flavours mix.  If you can wait 30 minutes after making the salad to eat your lunch your patience will be rewarded.

Spring Sandwich – Ingredients

Yield: 2 sandwiches

  • 3/4 cup microgreens/ sprouts
  • Juice of one lemon
  • 1/8 cup of thinly sliced raw baby turnips
  • 1 apple cut into strips (I use a julienne mandoline which makes quick work of this task)
  • Juice of half a lemon
  • Olive oil
  • Salt
  • 4 pieces of bread
  • Cured meat (any will do; we used a local pork sausage that was recommended by it’s maker)
  • Maple Dijon (the preamble above tells you how to make your own)
  • 4-5 pieces of cheddar (we were lucky enough to have some of Monteforte Dairy‘s awesome cheddar)

Spring Sandwich – Ingredients

  1. Mix sprouts, lemon, turnip, apple and lemon in a large bowl.  Toss until well-mixed.
  2. Add olive oil (I use about a tablespoon), tasting as you add it.  I like to keep the slaw tart as it makes a nice contrast with the fat of the meat and cheese.
  3. Season with slate and allow the mixture to rest for 30 minutes (if you have the time).
  4. Slice meat and cheese thin.
  5. Apply a generous glob of maple Dijon to half the bread.  Layer the cheese on this and the meat on it.  Top the other side high with slaw (you can serve extra slaw on the side) and eat!

What do you eat in the spring?


  1. Asparagus and rhubarb, so far.

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