Turkey Day Leftover Recipes- Turkey Cranberry Salad Sandwich

Turkey Day Leftover Recipes- Turkey Cranberry Salad Sandwich

In this Turkey Cranberry Salad Sandwich recipe turkey salad and cranberry sauce are nestled between two slices of bread that have been grilled to perfection, all held together by melted cheddar cheese. This Thanksgiving sandwich is the perfect way to use up leftover turkey!

Turkey Day Leftover Recipes- Day 5-Turkey Cranberry Salad Sandwich

In this Turkey Cranberry Salad Sandwich recipe, turkey and cranberry sauce are nestled between two slices of buttery bread that have been grilled to perfection, all held together by melted cheddar cheese. A seriously delicious meal for any time of the day.  It was so good that I made another for dinner. I was addicted to it.

TURKEY CRANBERRY SANDWICH: INGREDIENTS

Here are some notes about the ingredients in this Thanksgiving turkey sandwich recipe, as well as possible substitutions. 

  • Bread. I recommend a hearty bread that holds up well to being buttered and grilled. I used keto and gluten free bread to make this sandwich, You can use any kind bread for this recipe
  • Cheddar Cheese. Technically you can use any cheese you’d like: Swiss, gouda, provolone, Colby jack, etc. the possibilities are endless. However a sharp cheddar cheese is my favorite. 
  • Cranberry sauce. I recommend using this homemade cranberry sauce – because it is the best you’ll ever eat and so easy to make. However, canned or jarred cranberry sauce works well too!
  • Salted Butter. Unsalted butter can be used in place of salted, but I don’t really recommend it because the salty, buttery grilled outside is part of what makes this turkey cranberry sandwich so great. Make sure it’s at room temperature for easy spreading. To make this dairy free, use dairy free butter.
  • Veggies. celery, red onion, peppers, tomatoes, red cabbage- it give such an amazing crunch to the salad. You can use other veggies or keep it plain.
  • Mayonnaise. You can regular mayo or avocado mayo for this recipe. If you don’t mayo, you can replace it with mashed up avocado, sour cream, greek yogurt or hummus.
  • Seasoning. I add pepper, salt, parsley and everything bagel topping. I am telling it give such an amazing taste to the salad and combination with the cranberry sauce it great.
  • Leftover Turkey. Leftover turkey from Thanksgiving is the best and use up the leftovers. However you can use any turkey, including whatever you can find at your local deli counter. 

HOW TO MAKE A TURKEY CRANBERRY SANDWICH

  1. Cut up celery, tomatoes, yellow peppers, green cabbage, red onions and leftover turkey
  2. Add salt. pepper and everything bagel topping
  3. Add mayo and mix well
  4. Place a slice of cheese on each piece of bread. This is the “glue” of this turkey sandwich recipe. The cheese melts from both sides and holds everything together beautifully.
  5. Next, on one piece of bread, spread cranberry sauce on top of the slice of cheese, then add the turkey salad on top of the cranberry sauce. Be sure to use thin slices and cover the bread area. 
  6. Next, place the other piece of cheese, then the other slice of bread on top of the half with turkey salad & cranberry sauce. Butter the outside of one of the pieces of bread.
  7. Place the Thanksgiving turkey sandwich onto a large non-stick skillet, buttered side down – leaving room for the second sandwich as well. Spread butter on the outside of the other slice of bread (that should now be facing up)
  8. Turn the heat on to medium-low and cover the skillet with a lid. Both the lid and the low temperature are important to heat the ingredients and melt the cheese. Cook on medium-low for 4-5 minutes, or until the bottom slice of bread is golden-brown
  9. Flip the cranberry turkey sandwich over, turn heat to low and continue cooking an additional 4-5 minutes until the second side is golden-brown and the cheese is melted

SERVE

Serve this leftover turkey sandwich immediately, warm with a side salad, or some of your favorite chips

STORE

The cranberry turkey sandwich stores really well. If you have any leftover sandwich pieces simply let them cool to room temperature, then store them in an airtight container in the refrigerator for up to 3 days. 

REHEAT

Reheat in a nonstick frying pan over medium heat to re-crisp the outside of the bread. You can also warm leftovers in the microwave but it will lose some of the outer crispiness.

Turkey Day Leftover Recipes- Turkey Cranberry Salad Sandwich

Recipe by Lucy ChesnaCourse: Lunch, Dinner, LeftoversCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

300

kcal
Total time

20

minutes

In this Turkey Cranberry Salad Sandwich recipe turkey salad and cranberry sauce are nestled between two slices of bread that have been grilled to perfection, all held together by melted cheddar cheese. This Thanksgiving sandwich is the perfect way to use up leftover turkey!

Ingredients

  • 4 slices bread

  • 4 slices sharp cheddar cheese

  • ¼ cup cranberry sauce

  • 2 tablespoons salted butter ,softened

  • Turkey Salad
  • 2 cups leftover turkey, cubed

  • 2 tablespoons red onion, diced

  • 1/4 cup tomatoes, diced

  • 2 celery stalks, diced

  • 1/3 cup shredded red cabbage

  • 1 yellow pepper, diced

  • 2-3 tablespoons mayo

  • 1 teaspoon dried parsley

  • salt and pepper, taste

  • 1-2 tablespoons everything bagel topping

Directions

  • Cut up celery, tomatoes, yellow peppers, green cabbage, red onions and leftover turkey
  • Add salt. pepper and everything bagel topping
  • Add mayo and mix well
  • Place a slice of cheese on each piece of bread. This is the “glue” of this turkey sandwich recipe. The cheese melts from both sides and holds everything together beautifully.
  • Next, on one piece of bread, spread cranberry sauce on top of the slice of cheese, then add the turkey salad on top of the cranberry sauce. Be sure to use thin slices and cover the bread area. 
  • Next, place the other piece of cheese, then the other slice of bread on top of the half with turkey salad & cranberry sauce. Butter the outside of one of the pieces of bread.
  • Place the Thanksgiving turkey sandwich onto a large non-stick skillet, buttered side down – leaving room for the second sandwich as well. Spread butter on the outside of the other slice of bread (that should now be facing up)
  • Turn the heat on to medium-low and cover the skillet with a lid. Both the lid and the low temperature are important to heat the ingredients and melt the cheese. Cook on medium-low for 4-5 minutes, or until the bottom slice of bread is golden-brown
  • Flip the cranberry turkey sandwich over, turn heat to low and continue cooking an additional 4-5 minutes until the second side is golden-brown and the cheese is melted

Notes

  • To make this dairy free, use ghee or dairy butter and cheese in the recipe
  • To make this vegan, remove the turkey in the mix in the recipe and vegan butter and cheese.

NUTRITION

Serving: 0.5sandwich Calories: 300kcal Carbohydrates: 15g Protein: 22g Fat: 19g

Saturated Fat: 11g Cholesterol: 85mg Sodium: 400mg Potassium: 200mg Fiber: 1g Sugar: 3g

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