Turkey Cranberry Sandwich
Ingredients
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- 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.
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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.