Leftovers Turkey Cranberry Sandwich
The perfect way to use Thanksgiving leftovers is to make a turkey cranberry sandwich. First, let's make my Cranberry Walnut Bread with Sourdough Discard for a slice of bread to make a tasty sandwich.
Servings: 1
Calories: 207kcal
Ingredients
- 1 Cranberry Walnut Bread toasted to golden brown
- 6 roast turkey thin slices
- 1 slices provolone cheese
- 1 tablespoon cranberry sauce
- 1 teaspoon mustard
- 1 teaspoon mayonaise
- ¼ cup arugula
- sprinkled olive oil
Instructions
- First, you need to toast the bread and once cool, Dijon mustard with mayo.
- Then get the provolone cheese and layer it on top of the bread.
- Now get your nicely dried arugula lettuce and place it on top of the cheese.
- Sprinkle a little olive oil with a dash of salt
- Layer about 6 slices of turkey, which is just the right amount of protein 21 grams.
- Top the cranberry sauce on top of the turkey.
- And for the finishing touch, sprinkle a little olive oil and serve!
Video
Notes
- Cool the bread before the mayo and mustard so not to melt in the bread.
- Pile ham with turkey if you have it.
- Make the bread before and slice and freeze to use for Thanksgiving or Christmas.
Nutrition
Serving: 1g | Calories: 207kcal | Carbohydrates: 9g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 53mg | Sodium: 925mg | Potassium: 349mg | Fiber: 1g | Sugar: 6g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 1mg