If you love Thanksgiving leftovers as much as I do, this is one of the simplest and most satisfying ways to enjoy them: a turkey and cranberry sandwich. Whenever I spot a turkey-and-cranberry sandwich on a menu, I order it without hesitation. The sandwich itself is classic comfort food, but the real secret is the cranberry pecan mayonnaise — a little twist that elevates leftover turkey into something fresh and delicious.
This recipe focuses on that cranberry pecan mayonnaise — a creamy, slightly sweet, and nutty spread that pairs beautifully with sliced turkey, provolone, and leafy greens. It’s quick to make and keeps the sandwich from feeling like reheated leftovers. The components are flexible, so you can adjust quantities and add favorite extras like mustard, arugula, or a thinly sliced apple for crunch.
Enjoy this sandwich warm or cold. If you prefer it warm, briefly toast the bread and melt the provolone over the turkey. If you like it cold, spread the cranberry pecan mayonnaise generously and pile on the turkey and greens. Both ways are excellent ways to turn Thanksgiving into another great meal.
Leftover Turkey and Cranberry Sandwich
- Author: Julie
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Category: Main Dish
- Cuisine: American
Description
This sandwich makes the most of leftover turkey by combining moist sliced meat with a bright, creamy cranberry pecan mayonnaise. The cranberry adds sweetness and acidity, the pecans bring texture and richness, and the mayonnaise ties it all together. It’s a quick assembly that feels thoughtful and satisfying — perfect for an easy lunch or a relaxed dinner after the holidays.
Use good-quality cranberry sauce, whether homemade or store-bought, and toast the pecans to intensify their flavor. The recipe is flexible: swap the provolone for Swiss or cheddar, use hearty sourdough or soft sandwich bread, and add crisp greens or thin apple slices for contrast. This sandwich is equally enjoyable cold the next day or warmed briefly to melt the cheese.
Ingredients
Cranberry Pecan Mayonnaise (makes enough for 4 sandwiches)
- 1/2 cup good-quality mayonnaise
- 1/2 cup whole cranberry sauce
- 1/4 cup toasted chopped pecans
For the Sandwich (per sandwich)
- 1/4 pound sliced turkey
- 2 slices bread (your choice)
- 2 slices provolone cheese
- Baby spinach or mixed greens
Instructions
- Toast the pecans: Heat a small dry skillet over medium heat. Add the pecans and toss frequently for a few minutes until fragrant and lightly browned. Remove from heat and let cool slightly.
- Make the cranberry pecan mayonnaise: In a small bowl, combine the mayonnaise and whole cranberry sauce. Stir until smooth, then fold in the toasted chopped pecans. Taste and adjust — add a pinch of salt or a squeeze of lemon if you like a bit more brightness.
- Assemble the sandwich: Spread a generous layer of the cranberry pecan mayonnaise on one or both slices of bread. Pile on the sliced turkey, add the provolone, and top with baby spinach or other greens.
- Optional warming: If you prefer a warm sandwich, assemble and place it in a skillet over medium-low heat or under a broiler just long enough to melt the cheese and warm the turkey. Watch carefully so the bread doesn’t over-brown.
- Serve: Cut in half and serve immediately. This sandwich pairs well with a simple side salad, crisps, or roasted vegetables.
Notes
Toasting the pecans releases their natural oils and deepens their flavor — keep an eye on them so they don’t burn. If you don’t have pecans, walnuts or almonds can be used as substitutes. The cranberry pecan mayonnaise can be made ahead and stored in an airtight container in the refrigerator; use within a few days for best flavor. For extra texture, add thin apple slices or crunchy celery to the sandwich. Leftover turkey works well cold or gently warmed; if reheating, do so briefly to keep the meat tender.
Feel free to scale the cranberry pecan mayonnaise up or down depending on how many sandwiches you’re making. The recipe is forgiving and meant to enhance the turkey without overpowering it.