Open-faced Cheese-Topped Turkey Sandwich with a Cranberry Twist
A delicious take on a classic leftover turkey sandwich, with cranberry sauce, arugula and cheese on crunchy multi-grain bread.
- 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
- 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 1/4 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.
Notes
Watch the sandwiches carefully once you’ve placed them under the broiler. You don’t want to burn the cheese!
