Turkey Cranberry Sandwich

Make a turkey cranberry sandwich with all those holiday leftovers. Sliced turkey, dressing, cranberry sauce, and a rosemary garlic mayo transform your favorite comfort food into a delicious day after Thanksgiving meal.

Prep Time 10

Total Time 10

Servings sandwiches

Author Heather

Ingredients

Garlic rosemary mayo

¼ cup mayonnaise
1 clove garlic minced
1 teaspoon lemon juice
1 teaspoon fresh chopped rosemary or thyme
1 teaspoon dijon mustard
pinch salt

Sandwiches

8 slices sandwich bread
4 lettuce leaves
16 ounces sliced leftover turkey
1 cup leftover dressing or stuffing
½ cup cranberry sauce

Instructions

In a bowl, add mayonnaise, garlic, lemon juice, rosemary, mustard, and salt. Mix until combined and set aside.
Lightly toast your bread slices.
Spread mayonnaise in a thin layer on the inside of each bread slice. On half of the bread slices, layer a lettuce leaf, sliced turkey, dressing, and cranberry sauce. Top with remaining bread slices.
Slice in half and serve.

Notes

Serve hot or cold: Turkey and dressing can be reheated for a warm sandwich.
Meat options: Turkey can be substituted with leftover chicken, sliced ham, or deli meat.
Mayo storage: Garlic rosemary mayo will keep for about 1 week stored in a sealed container in the refrigerator.

Nutrition