Roast Turkey Sandwich
Layers of juicy roast turkey, crisp lettuce, ripe tomatoes, and tangy cranberry sauce tucked between slices of hearty bread. Perfect for Thanksgiving leftovers or a satisfying deli-style lunch any day of the year.
For 4 servings
- prep · ~5 min
Prepare the ingredients.
1.Slice the tomato into rounds about ¼ inch thick.2.Wash and dry the lettuce leaves.3.Season tomato slices with a pinch of salt and crack of black pepper. - fry · ~4 min
Toast the bread slices.
1.Spread a thin layer of softened butter on one side of each bread slice.2.Heat a skillet or griddle over medium heat.3.Place bread butter-side down and toast until golden brown, about 2 minutes per side.TIPDon't walk away — sourdough goes from golden to burnt quickly. - assemble · ~5 min
Assemble the sandwiches.
1.Spread 1 tablespoon mayonnaise on the untoasted side of 4 bread slices.2.Spread 1 tablespoon cranberry sauce on the untoasted side of the remaining 4 slices.3.Layer roasted turkey evenly over the mayonnaise side.4.Top with tomato slices and a lettuce leaf.5.Close each sandwich with the cranberry side, toasted face up.TIPWarm the turkey slices in the skillet for 30 seconds if you want a hot sandwich. - serve
Slice and serve.
Using a serrated knife, slice each sandwich in half diagonally. Serve immediately with chips or a pickle on the side.
TIPDiagonal cuts make the sandwich easier to hold and eat.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crisp lettuce, pat the leaves completely dry after washing to prevent a soggy sandwich.
- 2Season the tomato slices with salt and pepper—this draws out moisture and amps up flavor.
- 3If using cold leftover turkey, warm it briefly in the skillet for a more tender texture before assembling.
- 4Spread butter all the way to the edges of the bread to ensure even toasting and a crispy crust.
- 5Assemble sandwiches just before serving to keep the toasted bread from steaming and turning soft.
- 6Use a serrated knife and a gentle sawing motion to slice the sandwich without squishing the filling.
Adapt it for your goals.
Low-oil
Skip the butter on the bread; toast dry in a non-stick skillet or use a light spray of oil. Replace mayo with plain Greek yogurt for a lower-fat spread.
high proteinHigh-protein
Swap sourdough for a high-protein whole-grain bread and add a slice of Swiss or provolone cheese. Increase turkey by 50% for extra lean protein.
veganVegan
Use vegan turkey slices (e.g., seitan or tofu-based), vegan mayo, and plant-based butter. Cranberry sauce is naturally vegan.
gluten freeGluten-free
Substitute the sourdough with your favorite gluten-free bread, and toast it well to avoid crumbling. Check cranberry sauce and mayo labels for gluten-free certification.
spicy southwestSpicy-southwest
Add sliced jalapeño, a smear of chipotle mayo (mix mayo with canned chipotle in adobo), and swap lettuce for peppery arugula.
Why this is on our healthy list.
Lean Protein Source
Roast turkey breast is naturally low in fat and rich in high-quality protein, supporting muscle repair and satiety.
Antioxidant-Rich Cranberries
Whole-berry cranberry sauce provides polyphenols and vitamin C, which help fight oxidative stress and support immune health.
Heart-Healthy Fats
Mayonnaise and butter in moderate amounts supply monounsaturated fats; choosing a mayo made with olive oil boosts heart-friendly nutrients.
Good Source of Lycopene
Fresh tomatoes are rich in lycopene, a carotenoid linked to reduced risk of certain cancers, especially when eaten with a little fat for absorption.
Frequently asked questions
Only the outer side (buttered side) needs to be toasted. The inner side stays soft, creating a pleasant contrast in texture and preventing the bread from becoming too hard.
