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in Lunch· Our Blog· Recipes· Sweet Eats

Open-faced Cheese-Topped Turkey Sandwich with a Cranberry Twist

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Leftover Open-faced Turkey Cranberry Sandwich - a delicious way to use Thanksgiving leftovers

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.

Leftover Open-faced Turkey Cranberry Sandwich - another delicious way to eat turkey leftovers

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.

Bread toasting in toaster

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.

Toast with mayonnaise

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!

Toast with mayo and cranberry sauce

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.

Arugula, cranberry sauce and mayo on toast

Next, I top each slice of bread with a handful of that wonderful, spicy, peppery arugula; just the right complement to this sandwich.

Turkey breast on toast

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!

Cranberry sauce on turkey

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…

Provolone cheese on turkey sandwiches

A slice of Provolone cheese on top of each and now it’s ready for the broiler!

Leftover Open-faced Turkey Cranberry Sandwich photo 1

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!

Leftover Open-faced Turkey Cranberry Sandwich - another delicious turkey leftover idea!

Here’s the recipe for Leftover Open-faced Turkey Cranberry Sandwich:

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Open-faced Cheese-Topped Turkey Sandwich with a Cranberry Twist

Leftover Open-faced Turkey Cranberry Sandwich - a delicious way to use Thanksgiving leftovers
Print Recipe

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A delicious take on a classic leftover turkey sandwich, with cranberry sauce, arugula and cheese on crunchy multi-grain bread.

  • Author: Carole from Toot Sweet 4 Two
  • Prep Time: 10 mins
  • Cook Time: 1 min
  • Total Time: 11 mins
  • Yield: 4 1x
  • Category: Lunch
  • Cuisine: American

Ingredients

Scale
  • 4 slices Trader Joe’s Organic Multigrain Sandwich Bread
  • 8 tablespoons light mayonnaise, divided
  • 16 tablespoons Sour Apple Cranberry Sauce, divided
  • 1 cup baby arugula, divided
  • 8 thick slices of leftover roasted turkey breast meat, divided
  • 4 slices Provolone cheese

Instructions

  1. Place sandwich bread in toaster and toast until lightly golden brown.
  2. Place toasted bread of baking sheet and spread each slice with 2 tablespoons mayonnaise.
  3. Top each sandwich with 2 tablespoons Sour Apple Cranberry Sauce and with back of spoon, spread evenly on toast.
  4. Top each sandwich with a handful of baby arugula (about 1/4 cup each).
  5. Then, place 2 thick slices of leftover roasted turkey on top of each sandwich.
  6. Add 2 more tablespoons of Sour Apple Cranberry Sauce to each sandwich and spread evenly over turkey breast meat.
  7. Top each with a slice of Provolone cheese.
  8. Place pan under broiler and broil a few minutes until cheese has melted.
  9. Remove from oven, slice each in half and serve.

Notes

Watch the sandwiches carefully once you’ve placed them under the broiler. You don’t want to burn the cheese!

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And, here are a few recipes for other leftover Thanksgiving goodness:

Thanksgiving Condiment - Sour Apple Cranberry Sauce

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!

Leftover Turkey and Rice Casserole - a delicious way to use leftover turkey

Leftover Turkey and Rice Casserole

Thai Turkey Flatbread Pizza - a delicious way to use leftover turkey

Thai Turkey Flatbread Pizza

Tootles,

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Filed Under: Lunch, Our Blog, Recipes, Sweet Eats Tagged With: bread, cheese, holiday leftovers, leftovers, Thanksgiving, turkey

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About

I’m Carole, wife to Charlie (25+ years), mom to a boy named Coco, writer, storyteller, home chef, and recipe developer, budding photographer, occasional crafter who loves family and friends, parties and tablescapes, and all things blog. Join me as I COOK, CREATE, INSPIRE.

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