Turkey and Beemster Toastie

Turkey and Beemster Toastie

Butter-toasted bread topped with shaved beemster cheese, gets piled with herbed turkey, ancient grain mustard, sriracha-spiked creamy barbecue sauce, tomatoes and microgreens for an updated twist on a classic turkey and cheese.




10 Mins

Cook Time

5 Mins



8 slices Texas toast or other thickly sliced bread

¼ cup softened unsalted butter

125 g thinly sliced Beemster cheese

2 tbsp wholegrain mustard

2 tbsp mayonnaise

2 tbsp barbecue sauce

2 tsp sriracha

1 tomato, sliced

1 cup microgreens

2 pkg (150 g each) sliced Schneiders Herbed Turkey Breast


Preheat broiler.

Arrange bread on baking sheet; spread evenly with butter. Broil about 4 inches from burner until golden brown, 1 to 2 minutes; remove from oven. Remove half of the toast to plate and spread untoasted side with mustard. Flip over remaining toast slices on baking sheet and top with cheese; return to oven. Broil until cheese is melted, 1 minute. Remove from oven.

In small bowl, combine mayo, barbecue sauce and sriracha.

Top cheese-topped toast slices with tomatoes, a drizzle of the mayo mixture, microgreens and herbed turkey breast. Top with remaining toast slices, mustard-side down.

Tip: Prefer a mild version? Skip the sriracha!

Serve with a spinach and arugula salad for a hit of freshness.

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