- Make the salad: Toss all ingredients together. Set aside.
- Make the sandwich: Spread toast with apple butter and stack turkey on top. Place egg on turkey and serve herb salad and pickled grapes on the side or arrange herb and grape mix on top of turkey before topping with egg.
Lightly toast whole spices and chile in a small pot over medium heat. When fragrant, add vinegar, sugar, and ¼ cup water. Bring just to a boil and remove from heat. Pour over grapes in a heat-proof storage container. Allow to completely cool at room temperature and then transfer to fridge, where they’ll keep for up to a week.