One of the best things about Thanksgiving is leftovers. My Leftover Open-faced Turkey Cranberry Sandwich ticks all the boxes:
- The creamy goodness of mayo slathered on perfectly toasted whole grain bread
- Gorgeous slices of perfectly cooked leftover roasted turkey breast meat
- Burst of sweet and tart fruity flavor from leftover Sour Apple Cranberry Sauce
- The freshness of peppery arugula nestled between layers
- Topped with a slice of melted Provolone cheese, it’s leftover turkey and cranberry nirvana wrapped up in an easy-to-make sandwich.
Did you know that the classic turkey sandwich is Americans number one way to eat Thanksgiving leftovers? Really, that’s no surprise to me, because I never get tired of homemade leftover turkey sandwiches. While I like deli-shaved turkey breast, too, for sandwiches, I much prefer a sandwich made from the leftovers of a Thanksgiving (or Christmas) turkey. And, my Leftover Open-faced Turkey Cranberry Sandwich is a nice alternative to a classic leftover turkey sandwich because, well, it’s toasted!
Choosing the right bread is important. It needs to be a good toasting bread that’s hearty and won’t fall apart at the first bite.
For this sandwich, I like to use Trader Joe’s Organic Multigrain Sandwich Bread. It toasts nicely and has a wonderful crunch to it from the oats and sunflower and flax seeds sprinkled throughout.
Next, I place the toast on a baking sheet and coat each slice with mayonnaise. I use light mayonnaise, but only because doing so (in my mind) allows me to use more!
Next, I use a couple of tablespoons of my Sour Apple Cranberry Sauce and slather it on top of the mayonnaise. Homemade cranberry sauce is easy and it’s far superior to the canned variety.
Next, I top each slice of bread with a handful of that wonderful, spicy, peppery arugula; just the right complement to this sandwich.
Finally, the star of the show makes an appearance! Luckily I still had several beautiful slices of roasted turkey breast meat to choose from to make Leftover Open-faced Turkey Cranberry Sandwiches!
And, just in case that first batch of Sour Apple Cranberry Sauce wasn’t enough (and it’s not!), I pile on another couple of tablespoons atop the turkey breast. But, wait; there’s more…
A slice of Provolone cheese on top of each and now it’s ready for the broiler!
Watch it carefully – you don’t want the cheese to burn! Just broil it a few minutes until the cheese is melted and now it’s ready to eat! A delicious, crunchy, savory, sweet, tart, peppery, cheesy bite of happiness!
Here’s the recipe for Leftover Open-faced Turkey Cranberry Sandwich:
- Place sandwich bread in toaster and toast until lightly golden brown.
- Place toasted bread of baking sheet and spread each slice with 2 tablespoons mayonnaise.
- Top each sandwich with 2 tablespoons Sour Apple Cranberry Sauce and with back of spoon, spread evenly on toast.
- Top each sandwich with a handful of baby arugula (about ¼ cup each).
- Then, place 2 thick slices of leftover roasted turkey on top of each sandwich.
- Add 2 more tablespoons of Sour Apple Cranberry Sauce to each sandwich and spread evenly over turkey breast meat.
- Top each with a slice of Provolone cheese.
- Place pan under broiler and broil a few minutes until cheese has melted.
- Remove from oven, slice each in half and serve.
And, here are a few recipes for other leftover Thanksgiving goodness:
Cranberries are still available in your grocery store. If you don’t have any leftover cranberry sauce, whip up a batch of your own Sour Apple Cranberry Sauce. It’s easy!