About this recipe
Reimagine Thanksgiving leftovers with turkey cranberry sandwiches. This sandwich recipe combines the creaminess of cream cheese and avocado with the crunch of fried onions and cucumbers, as well as contrasts savory turkey and sweet-tart cranberry sauce. It’s the perfect way to eat up your leftover turkey, cranberry sauce and fried onions from your green bean casserole.
For a vegetarian version, simply omit the turkey. The sandwich is already packed with a variety of delicious ingredients, so it’ll still be delicious and flavorful.
Try hasselback butternut squash this Thanksgiving
Serve the sandwich with sweet potato fries and smoky lime mayo, especially if you have leftover sweet potatoes laying around. This preparation is such a contrast from the sweet potato casserole served during Thanksgiving, so you won’t get bored of sweet potato.
Ingredients
Turkey Cranberry Sandwiches
Sweet Potato Fries
Smoky Lime Mayo
Directions
Turkey Cranberry Sandwiches
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Toast bread if desired.
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Spread cream cheese on one piece of bread.
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Invert cream cheese side onto fried onions so they stick.
TIP:
This method helps onions adhere better than sprinkling. -
Layer cucumber, cheese, turkey, avocado, and sprouts (if using).
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Spread cranberry sauce on the other piece of bread and top the sandwich.
Sweet Potato Fries
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Preheat oven to 425°F and line two baking sheets with parchment.
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Peel and cut sweet potatoes into sticks (1/4–1/2 inch thick, 3–4 inches long). Soak in cold water, then dry completely.
TIP:
Drying ensures crispiness.
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Divide fries between sheets and drizzle or spray with oil. Toss lightly.
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Combine cornstarch, paprika, garlic powder, and pepper. Sprinkle evenly over fries using a sieve.
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Bake for 25–30 minutes, flipping after 15 minutes, until brown and crisp.
Smoky Lime Mayo
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Combine mayonnaise, lime zest and juice, minced chipotle, and adobo sauce.
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Refrigerate until ready to use.
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Reimagine Thanksgiving leftovers with turkey cranberry sandwiches. This sandwich recipe combines the creaminess of cream cheese and avocado with the crunch of fried onions and cucumbers, as well as contrasts savory turkey and sweet-tart cranberry sauce. It’s the perfect way to eat up your leftover turkey, cranberry sauce and fried onions from your green bean casserole.
For a vegetarian version, simply omit the turkey. The sandwich is already packed with a variety of delicious ingredients, so it’ll still be delicious and flavorful.
Serve the sandwich with sweet potato fries and smoky lime mayo, especially if you have leftover sweet potatoes laying around. This preparation is such a contrast from the sweet potato casserole served during Thanksgiving, so you won’t get bored of sweet potato.
Turkey Cranberry Sandwiches
- Ciabatta rolls, dinner rolls, or sturdy white sandwich bread
- Cream cheese
- Fried onions (French’s or whatever you used on your green bean casserole)
- Thinly sliced cucumber
- Sliced Swiss or Havarti cheese
- Sliced leftover turkey
- Ripe avocado, thinly sliced
- Alfalfa, broccoli or pea sprouts (optional)
- Cranberry sauce
Toast your bread, if desired. Spread one piece of bread with cream cheese.
Spread the fried onions onto a plate and invert the cream cheese side onto them so they stick. You could sprinkle them on, but this is so much more fun.
Shingle on some sliced cucumber, cheese, turkey, avocado, and sprouts, if using.
Spread cranberry sauce onto the other piece of bread and top your sandwich.
Sweet Potato Fries
- Sweet potatoes, peeled and cut into French fries
- Olive or avocado oil
- 2 tbsp cornstarch
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1/2 freshly ground black pepper
- Fine sea salt, for sprinkling
Preheat oven to 425 degrees, and line two half baking sheets with parchment paper.
Peel and cut your sweet potatoes into sticks that are 1/4 to 1/2 inch thick and 3-4 inches long and soak in a bowl of cold water as you’re preparing. Swish around and remove from the water. Dry completely on a tea towel.
Split the fries between the two baking sheets and spray (or drizzle) them with olive oil or avocado oil. Lightly toss.
Combine the cornstarch, paprika, garlic powder and black pepper in a small bowl.
Transfer this mixture to a sieve and evenly sprinkle over the fries, tossing halfway between. Toss again to ensure a nice coating and bake for 25-30 minutes, flipping them after 15 minutes. They should be brown and crisp.
Serve with spicy lime mayo.
Smoky Lime Mayo
- 3/4 cup mayonnaise
- Zest and juice of 1 lime
- 1 chipotle pepper, mince
- 1 tablespoon adobo sauce, from the can of chipotles
Stir everything together, and refrigerate until ready to use.
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