Go Back
Smoked Turkey Sandwich

Smoked Turkey Sandwich with Creamy Veggie Hummus & Fruit Salad

Recipe courtesy of Conner, Victoria and Lydia for the Young Cooks Recipe Challenge. Photo courtesy of Chef Leslie Owens.
Course entree


For the Smoked Turkey Sandwich

  • 4 mini whole wheat bagels
  • 1 lb smoked turkey
  • 12 baby spinach leaves
  • 1 tomato
  • 1 cucumber
  • 4 tbsp Creamy Veggie Hummus

For the Creamy Veggie Hummus

  • 4 oz Neufchatel cheese, room temperature
  • 1/4 cup prepared hummus
  • 1 carrot
  • 1 small clove garlic
  • 1 scallion

For the Fruit Salad

  • 1 lb fresh strawberries
  • 6 oz blueberries
  • 6 oz raspberries
  • 3 kiwis
  • 1 orange
  • 1 mango

For the Fruit Salad Dressing

  • 1/4 cup honey
  • 1/4 cup freshly squeezed orange juice
  • zest of one lemon


For the Sandwiches and Hummus

  • Wash hands with soap and water.
  • Gently rub spinach leaves, tomato, garlic, and scallion under cold running water. Scrub cucumber, carrot, and garlic with a clean vegetable brush under running water. Dry with a clean towel.
  • Roughly chop the carrot and scallion.
  • In a blender or food processor, prepare the Creamy Veggie Hummus by pulsing the Neufchatel cheese, prepared hummus, carrot, peeled garlic clove, and scallion until fully mixed but somewhat chunky.
  • Split the bagels and toast them.
  • Spread the Creamy Veggie Hummus on the bottom half of each bagel, then top with the spinach leaves, tomato, turkey, cucumbers, and the other half of the bagel.

For the Fruit Salad and Dressing

  • Wash hands with soap and water.
  • Gently rub the strawberries, blueberries, and raspberries under cold running water. Dry with a clean towel. Remove the stem from the strawberries and cut into four pieces.
  • Scrub the lemon, kiwis, orange, and mango with a clean vegetable brush under cold running water. Dry with a clean towel.
  • Zest the lemon.
  • Peel the orange and break into wedges, cutting each wedge in half. Peel and chop the mango.
  • In a large bowl, add the strawberries, blueberries, raspberries, kiwi, orange, and mango.
  • In a small bowl, whisk together the honey, orange juice, and lemon zest. Pour the dressing over the fruit and toss gently to combine. Chill until ready to serve.