Turkey Cranberry Sandwich
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 4 slices sourdough bread
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 cup cranberry sauce
- 4 slices Swiss cheese
- 8 ounces roasted turkey breast – thinly sliced
- 1/4 tsp black pepper – freshly ground
- 4 leaves romaine lettuce leaves – rinsed and dried
Instructions
1. Toast the sourdough bread slices until light golden and crisped at the edges, 1–2 minutes.
2. Stir the mayonnaise and Dijon mustard together in a small bowl until smooth.
3. Lay the toasted slices on a board. Spread the mayonnaise–mustard mixture evenly over all 4 slices.
4. Spread the cranberry sauce over 2 slices. Lay 2 slices of Swiss cheese over the cranberry on each of those slices.
5. Divide the thinly sliced roasted turkey breast evenly over the cheese, piling it without compressing.
6. Season the turkey with the freshly ground black pepper.
7. Top the turkey on each sandwich with the romaine lettuce leaves. Close with the remaining slices, spread side down. Press gently, slice in half, and serve immediately.
A Turkey Cranberry Sandwich layers savory roasted turkey with sweet-tart cranberry sauce for a bright, satisfying contrast. Creamy tang from a light spread and the nutty melt of Swiss cheese round out the flavors, while crisp lettuce adds freshness. Sturdy, lightly toasted bread keeps everything structured and adds a delicate crunch.
In the United States, this sandwich grew alongside the tradition of pairing turkey with cranberry relish, a practice rooted in New England harvest cooking. It became a beloved post-holiday staple as home cooks repurposed Thanksgiving turkey and cranberry sauce into simple, hearty lunches. Over time, cafés and delis popularized it year-round, spawning countless variations from cold deli builds to pressed panini and brie-filled renditions.