Herbed Turkey and Roasted Grape Sandwich

by Catherine Smart
Monday, Sep 19, 2016

For extra flavor, roast your grapes before adding them to the turkey salad. (Photo: Katie Chudy)

Boston-based personal chef, blogger and cookbook author Katie Chudy shares a recipe from her new book Superfood Sandwiches, published by Fair Winds Press.

She writes:

"I couldn’t imagine having a sandwich cookbook that didn’t include a recipe for a turkey sandwich, especially because I lived on them in college. I’ve created this one, a little more grown-up and sophisticated than the turkey on rye from my college days, thanks to the roasted grapes, which impart a sweet pop of flavor. Roasting fruits really enhances their natural flavors. The turkey itself is kept simple, seasoned only with salt and pepper and roasted just until it’s cooked through and still juicy. It plays really well against the plump, roasted grapes."

Find out more about Katie at theskinnybeet.com.



  • 1 tablespoon olive oil
  • 1 1/2 pounds uncooked turkey breast
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 cups seedless red grapes
  • 4 pita bread pockets
  • 2 cups mache (or other leafy green herb)



1. Preheat the oven to 375ºF and line a baking sheet with parchment paper.

2. Heat the oil in a large ovenproof skillet over medium-high heat. Season the turkey breast with the salt and pepper. Add it to the hot oil and sear the outsides, about 7 minutes on each side. Place the skillet in the oven to cook the turkey all the way through, until it registers 165ºF internally, 10 to 15 more minutes. 

3. Remove from the oven and set aside to rest, about 5 minutes, before slicing thinly.

4. While the turkey is cooking, spread the grapes in a single layer on the prepared baking sheet. Roast the grapes until they start to shrivel slightly, 10 to 15 minutes. Set aside to cool.

To assemble the sandwiches, cut the pita pockets in half and stuff the mache, turkey slices, and grapes into each half.

Serves 4

About the Author

Craving Boston's Catherine grew up in a family that cooked, gardened, canned and tapped trees to make maple syrup, so you could say New England cuisine is in her blood.

After graduating from the University of New Hampshire in 2007, she moved to the Boston area to pursue a culinary certificate and MLA in gastronomy at Boston University. While working toward her degree Catherine fell in love with the Boston food scene, started a personal chef business, The Pocket Garden, and became a regular contributor to The Boston Globe food section.

When Catherine isn’t cooking for personal chef clients or freelancing for various food publications, she enjoys yoga, travel, gardening, and spending time with her friends and family. Catherine and her husband Artie are proud Somervillians, living in Union Square with their black lab Scout, and two cats, Lily and Oliver.


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