Best Turkey Cranberry Sandwich Recipes

CRANBERRY THANKSGIVING TURKEY SANDWICH

Steps:

• Spread each slice of bread with mayonnaise.
• Top with lettuce, turkey and cranberry sauce and remaining slice of bread.

THE BEST TURKEY & CRANBERRY SANDWICH

Steps:

• Cut Croissant in half. Spread one side generously with cream cheese. Spread the other side generously with cranberry sauce. Add Lettuce and turkey. Fold over and devour.

TURKEY CRANBERRY SANDWICH

Steps:

• Chop red onion very fine and mix with whole cranberry sauce.
• Smear mayonnaise on one side of sliced bread. Smear cranberry-onion mixture on the other slice of bread.
• Layer turkey slices, bacon and provolone on one side of bread and top with other slice of bread.
• Using a skillet or grill pan, grill sandwich with butter and remove from heat when cheese has melted. Cut sandwich into 2 halves and serve.

CRANBERRY BBQ TURKEY SANDWICH

Steps:

• Preheat the broiler.
• Add the turkey and Cranberry BBQ Sauce to a large bowl and toss to coat. Pile the turkey on the rolls and top with the cheese. Place the sandwiches on a baking sheet and place under the broiler until the cheese melts and is bubbly. Top the sandwiches with the Fried Shallots and serve.
• Add the cranberry sauce, juice, ground ginger, cinnamon and a pinch of salt to a small saucepan. Bring to a boil and reduce to a simmer. Cook uncovered, stirring often to incorporate flavors, about 15 minutes. Remove the saucepan from the heat and cool. Reserve 1 cup and store the rest for future use.
• Combine the tomato puree, 1 cup of the cranberry sauce, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, pepper and hot sauce in a medium saucepan. Bring to a boil, reduce the heat and simmer uncovered, stirring frequently until all ingredients are well incorporated, 8 to 10 minutes.
• Heat the oil to 375 degrees F in a high-sided skillet or pan. Put the flour in a small bowl and sprinkle with salt and pepper. Add the shallots to the bowl and toss to coat, shaking off any excess flour. Fry the shallots in batches until golden brown, 2 to 3 minutes. Transfer the shallots to a paper-towel-lined-plate and sprinkle with salt.

TURKEY, CRANBERRY, AND PESTO SANDWICH

Steps:

• Build the sandwich by first spreading pesto on both sides of the bread.
• Layer turkey, lettuce, tomatoes, cranberries, and cheese on to the bottom piece of bread. Add the top. Slice into 6-8 little sandwiches.
• Serve and enjoy with your favorite sparkling wine cocktail at a luncheon. You can also Bake for a few minutes until the cheese melts and serve hot with some warm apple cider in the winter time.
• Note1: I like to prepare fresh pesto straight from my garden the traditional way using lots of fresh basil, lemon juice, toasted pine nuts, garlic, Olive Oil, and salt/pepper.
• Note2: When preparing the turkey, tomatoes, lettuce, and cheese, ensure the sizes fit the size of your bread. For a small baguette, they need to be fairly small.
• Note3: Place the Cranberries directly on the Pesto. They will stick into the sandwich better this way.
• Note 4: It is important to use good quality turkey. I prefer to roast my own after soaking in a basic brine for 24-48 hours. If you don't have the time to do this, use your favorite good quality deli cut.

TURKEY CRANBERRY SANDWICH

Steps:

• 1. Lightly toast both slices of bread. Spread cream cheese on both halves while bread is still hot, so the cream cheese melts justly slightly. Add mayonnaise, if you wish.
• 2. Spread cranberry sauce on both slices of toasted bread with cranberry sauce (or cranberry relish).
• 3. Top one toasted slice with cooked turkey meat and season with salt and pepper. Then top with Romaine lettuce leaf. Place the other slice of bread over the Romaine lettuce. Cut the sandwich in half diagonally.
• 4. Serve with re-heated leftover Thanksgiving stuffing or re-heated mashed potatoes and gravy.

TURKEY SANDWICH WITH CRANBERRY AIOLI (LOW FAT)

Steps:

• Whisk the cranberry sauce, mayonnaise and rosemary in a small bowl, until smooth and well combined.
• Place on slice of bread on a plate. Pile the turkey evenly on top of it. add the lettuce. Spread the cranberry mixture evenly over the second slice of bread and then flip the slice atop the sandwich. Serve immediately, or wrap tightly in plastic wrap and refrigerate until ready to serve.

SMOKED TURKEY SANDWICH WITH CRANBERRY BUTTER

Steps:

• Puree the cranberries with the butter, honey, and dijon mustard in a food processor or a blender by whirling at high speed for about 1 minute.
• Spread on one side of each slice of bread.
• Stack the turkey, cheese, and lettuce on half of the bread slices, dividing the total amount evenly. Cover with the remaining bread slices.
• Halve diagonally, then garnish, if desired, with the cherry tomatoes.

HOT TURKEY AND CRANBERRY SANDWICH AKA TURKEY GONE WILD

Steps:

• Spread the bottom half of the bread with ranch dressing.
• Layer with turkey and cheese.
• Place on a broiler pan and broil until cheese is melted and bubbly.
• Spread cranberry sauce on top half of bread, close up your sandwich and slice.

TURKEY CRANBERRY CREAM CHEESE SANDWICH

Steps:

• 1. Smear some mayonnaise on bottom bread slice and season with a small amount of salt. Layer turkey (as much as you want) on top of mayonnaise. Spread soft cream cheese (don't skimp here!) on top of the turkey. Dollop a generous spoonful of cranberry sauce on top of turkey and spread to edges Put a small handful of alfalfa sprouts on top of sauce Sprinkle with toasted sunflower seeds and top with bread slice Cut in half and serve with chips and/or pickle spears.

TURKEY, GORGONZOLA, & CRANBERRY SANDWICH

Steps:

• Toast the bread.
• Spread 1 tablespoon of fat-free cream cheese on each slice.
• On the bottom slice, sprinkle 1 tablespoon of Gorgonzola cheese over the cream cheese.
• Mash lightly with the back of a spoon.
• Spread alfalfa sprouts over the cheeses.
• Layer the deli-sliced smoked turkey.
• Add the cucumber slices and tomato.
• On the top slice of bread, sprinkle the dried cranberries over the cream cheese and gently push them into the bread.

ROASTED TURKEY AND CRANBERRY CHUTNEY SANDWICH

Steps:

• Mix turkey, cream cheese and chutney and place on bread top with lettuce or sprouts.

TURKEY, CRANBERRY AND CREAM CHEESE SANDWICH WITH SPROUTS AND SUNFLOWER SEEDS RECIPE - (4.6/5)

Steps:

• Smear some mayonnaise on bottom bread slice and season with a small amount of salt. Layer turkey on top of mayonnaise,. To slice turkey, remove the breast from the turkey and then slice perpendicular to the bottom where the bone was, results in great, tender slices of meat. Either spread soft cream cheese or place slices from regular cream cheese on top of turkey, don't skimp here. Dollop generous spoonful of cranberry sauce on top of turkey and spread to edges. I use whatever version I've made for the holiday, including my Merlot, Molasses and Toasted Walnut version. Put a small handful of alfalfa sprouts on top of sauce. Sprinkle with toasted sunflower seeds and top with bread slice. Cut in half and serve with chips and or pickle spears.

TURKEY AND CRANBERRY SANDWICH

Steps:

• Spread dijon mustard on one slice of bread, mayonnaise on the other slice of bread.
• Place turkey (as much as you'd like), then cranberry, sprouts, and cheese if using.
• Place the other slice of bread on top. Enjoy!

LEFTOVER TURKEY SANDWICH WITH SPICY CRANBERRY CREAM

Steps:

• Combine the Cranberry Apple Glaze, yogurt, scallions and jalapenos in a small bowl. Whisk together the whole-grain mustard, honey and Dijon mustard in another bowl until smooth.
• To assemble the sandwiches, spread the honey mustard on the bottom halves of the rolls, and spread a generous amount of the spicy cranberry cream on the top halves. Top each bottom half with 1 lettuce leaf, 1 ounce turkey and 1/4 cup stuffing, if using, and then place the spicy cranberry cream halves on top. Slice the sandwiches in half and serve with a pickle spear.
• Combine the apple cider, cranberries, cranberry juice, maple syrup and apple cider vinegar in a small saucepan. Bring to a boil over medium-high heat, and then reduce to a simmer until the liquid has been reduced by 2 cups and the cranberries have burst, 18 to 20 minutes. Season with salt and pepper, and then transfer to a blender and puree until smooth.

CRANBERRY-TURKEY BAGEL SANDWICH

Steps:

• Spread bagel halves with cream cheese spread.
• Fill bagel halves with remaining ingredients.

CRANBERRY TURKEY SANDWICH ON SOURDOUGH NON-DAIRY

Steps:

• Spread desired amount of Tofutti on each slice of sourdough bread.
• Place turkey slices on one slice of bread.
• Spread desired amount of jellied cranberry sauce over the turkey.
• Layer on top a few slices of red onion and dill pickle slices, and place the other slice of bread on top.
• Cut sandwich in half, if desired.
• (You can use regular, fat-free, or low-fat cream cheese instead of the Tofutti if you don't need to worry about dairy.).

KETO TURKEY SANDWICH WITH CRANBERRY RELISH

Steps:

• For the keto bread: Preheat the oven to 375 degrees F. Line a 9x5 inch nonstick loaf pan with parchment paper leaving a 2-inch overhang on the two longest sides of the pan.
• In a large bowl whisk together the almond flour, baking powder, baking soda, kosher salt, 1 tablespoon poppy seeds and 1 tablespoon toasted sesame seeds. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment add the egg whites and cream of tartar. Whisk the egg whites together until stiff peaks form.
• In a small bowl whisk together the egg yolks, cooled coconut oil and lemon juice. Add the dry ingredients to the wet mixture, in small batches, and combine the two with a rubber spatula. The mixture will be a very thick paste. Make sure to break up any clumps of flour with the spatula to ensure that the liquid and dry ingredients are evenly incorporated.
• Add a third of the whipped egg whites to the flour mixture and slowly fold the whites into the batter. Add another third of the egg whites and fold into combine. Finally, add the remaining egg whites and fold together; there should not be any chunks of batter left but the batter will never completely combine, white and yellow portions will remain.
• Pour the batter into the prepared pan. Top the batter with the remaining 1/2 teaspoon each of poppy and sesame seeds as well as the flakey sea salt. Bake in the oven for 30-35 or until the top is golden brown and a toothpick inserted into the center comes out clean.
• Let cool in the pan 10 minutes and then remove the bread to a sheet tray to cool completely, at least 30 minutes. Cut into slices and serve. (Makes 10 slices.).
• For the keto cranberry relish: Add all the ingredients to a small food processor and process until the cranberries are broken down into small pieces but still has a coarse texture. Season the relish with salt to taste. Place in an airtight container and refrigerate. When ready to serve garnish with more fresh dill.
• For the keto turkey sandwich: Toss the lettuce with a pinch of salt to taste. Toast the bread if desired. Spread the cranberry relish over one side of each slice of bread. On one slice of bread add the turkey slices, brie slices and seasoned lettuce. Top with the remaining bread, cranberry relish side down. Use two skewers to secure the sandwich and then slice down the middle on a bias. Serve immediately.
• Nutrition Info Per Serving.
• Calories: 711.
• Total Fat: 54 grams.
• Saturated Fat: 21 grams.
• Total Carbohydrate: 14 grams.
• Sugars: 3 grams.
• Protein: 48 grams.
• Sodium: 1,923 milligrams.
• Cholesterol:378 milligrams.
• Fiber: 6 grams.
• Net Carbs: 8 grams.

TURKEY-CRANBERRY SANDWICH

Steps:

• Spread cranberry sauce on 1 bread slice and mayo on remaining bread slice.
• Fill with turkey and lettuce.