This is truly the best ham and turkey sandwich you’ll make at home. A simple list of ingredients gets an upgrade from the creamy Parmesan–cream cheese blend, creating a sandwich that elevates an everyday lunch into something special.
Whether you’re packing a lunch for work or school, feeding a hungry family, or just craving an exceptional sandwich, this ham-and-turkey build delivers. Below you’ll find the ingredients, helpful variations, and a clear step-by-step method so you can make it perfectly every time.
I ate this sandwich constantly during pregnancy when cravings were at their peak, and it’s still a favorite now. With ham, turkey and bacon stacked together, I balance the richness by using three cheeses: Parmesan, cream cheese and a slice of pepper jack for a hint of heat. Thinly sliced cucumber and tender butter lettuce add a fresh, crunchy contrast you won’t want to skip.
What you need to make one:
- Gluten free bread – Canyon Bakehouse Heritage Style Whole Grain is my pick, but use whatever you have. If gluten isn’t a concern, plain white or whole wheat bread works.
- Cheese – Cream cheese and Parmesan form the spread; pepper jack adds heat. Swap in colby-jack, cheddar or Swiss if you prefer.
- Butter – For toasting and brushing the top of the sandwich.
- Garlic salt – A light sprinkle brightens the cheese mixture and finish.
- Smoked turkey breast – Sliced deli turkey (Boar’s Head cracked pepper mill smoked is recommended) or leftover turkey.
- Smoked ham – Any good deli ham will work; beechwood-smoked black forest ham is a favorite.
- Bacon – Crispy bacon adds great texture and flavor.
- Cucumbers – Thin slices for a refreshing crunch.
- Butter lettuce – Tender and mild; iceberg or spinach can be substituted.
Variations
- Different bread – Use wide heritage loaves, a gluten-free everything bagel for a breakfast-style sandwich, or any bread you enjoy.
- Switch the meat – Swap chicken or other deli meats; all will taste great with the cheese spread.
- Add more veggies – Tomato, red onion, bell pepper, or shredded carrots make excellent additions.
How to make the best ham and turkey sandwich
Step 1: Cook the bacon
Preheat the oven to 400°F. Lay bacon on a baking sheet and bake 12–15 minutes until cooked through and slightly crispy. Drain on paper towels.
Step 2: Make the cheese spread
In a small saucepan over low–medium heat, combine cream cheese, 2 tablespoons butter, 3 tablespoons Parmesan and 1/4 teaspoon garlic salt. Stir frequently until the mixture is smooth and spreadable.
Step 3: Spread and toast
Spread the warm cheese mixture onto three slices of bread and bake at 400°F for 5 minutes, or until the tops are golden and slightly bubbling.
Step 4: Assemble
Remove the toasts from the oven and immediately layer 3 slices of turkey and 3 slices of ham on each. Add one slice of pepper jack, then top with three slices of hot bacon. Add 4 cucumber slices and 2 leaves of butter lettuce per sandwich, then place the remaining bread slices on top.
Heat the remaining 2 tablespoons of butter, brush the top slices of bread, then sprinkle with a little extra Parmesan and a pinch of garlic salt. Cut into triangles and serve hot.
Pro tip: If you like spice, stir a little sriracha, hot sauce, or spicy mayo into the cheese spread for a zesty kick.
The BEST Ham and Turkey Sandwich
Ingredients
- 6 slices Canyon Bakehouse Heritage Style Whole Grain bread
- 4 oz. cream cheese
- 4 T butter divided
- 3 T parmesan plus more for sprinkling
- ½ tsp. garlic salt
- 9 slices smoked turkey breast
- 9 slices smoked ham
- 9 slices bacon
- 3 slices pepper jack cheese
- 12 slices thinly cut cucumbers
- 6 leaves butter lettuce
Instructions
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Preheat oven to 400°F.
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Place bacon on a baking sheet and cook 12–15 minutes or until slightly crispy. Drain on paper towels.
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In a small saucepan, combine cream cheese, 2 Tbsp butter, 3 Tbsp Parmesan and ¼ tsp garlic salt. Cook over low–medium heat, stirring frequently, until smooth and spreadable.
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Spread the cheese mixture over 3 slices of bread and bake at 400°F for 5 minutes.
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Remove from oven and immediately top each toast with 3 slices turkey, 3 slices ham, and one slice pepper jack.
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Add 3 slices of hot bacon, then top with 4 cucumber slices and 2 leaves of butter lettuce.
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Place the remaining bread slices on top, heat the last 2 Tbsp butter and brush over the tops. Sprinkle with extra Parmesan and a pinch of garlic salt. Serve hot.
Notes
Storing – This sandwich is best eaten fresh, but you can pack it for lunch. If it needs to sit for a few hours, skip brushing the top bread with butter so it stays fresher. Store in an airtight container, plastic wrap, or a zip-top bag until lunchtime. If you have access to a toaster oven or air fryer at work, reheat briefly to restore the toasted texture.
Nutrition
*Thank you to Canyon Bakehouse for sponsoring this post. I received monetary and product compensation. All opinions are my own. This post was originally published August 1, 2017 and has been updated for clarity and to spotlight other delicious gluten-free sandwich options.