Try this unique and decadent twist on the typical turkey cranberry sandwich! Sourdough bread is filled with roasted turkey, cranberry relish, mozzarella cheese, crispy sage leaves, and toasted, buttered pecans. Then it's grilled to golden-brown perfection. This is the perfect way to use Thanksgiving leftovers!
I LOVE a good turkey cranberry sandwich, and this one might just be my new favorite! It's decadent and soul-satisfying, and it's the perfect way to use some leftover Thanksgiving turkey.
Freshly roasted turkey is paired with tangy, sweet, and tart cranberry relish, melty mozzarella cheese, crispy sage leaves, and warm buttered pecans. Then it's grilled until crispy perfection! It's a perfect lunch or light dinner when it's cold outside. YUM...
Jump to:
Why You'll Love This Recipe
- It's a great way to use Thanksgiving leftovers. It uses up leftover roasted turkey, cranberry relish or sauce, sage, and pecans.
- Amazing flavor combination. The cranberry sauce adds a fresh, sweet, and tart flavor that balances the earthy sage and toasty pecans beautifully.
- Full of different textures. If you love a little crunch in your sandwich, you will love the way the crispy sage and toasted, buttered pecans add tons of texture and flavor.
- Quick and easy to make. Ready to eat in under 15 minutes! Great for an easy lunch or quick dinner.
Ingredients You'll Need
- Roasted turkey or sliced deli turkey
- Cranberry Relish or sauce
- Sage leaves, fresh
- Pecans
- Mozzarella, deli sliced
- Mayo, optional
- Sourdough, sliced or bread of choice
- Butter, for frying the sage and toasting the pecans.
- Olive oil, for grilling the sandwich
- Salt and Pepper, optional, for added flavor
How to Make This Grilled Turkey Sandwich
- In a nonstick pan, heat butter over medium heat until bubbling. Add sage and fry until crispy, about 1-2 minutes. Remove the sage leaves and drain on a clean paper towel, keeping the butter in the pan.
- Add pecans to the butter and toast, stirring often, until lightly toasted, about 3-4 minutes. Be careful not to burn. Drain the pecans on a paper towel.
- Using a paper towel, wipe the remaining butter from the pan and drop the heat to medium-low.
- Lightly drizzle 2 slices of bread with olive oil and flip over. Spread a light layer of mayo on each side of the bread if desired. Then, layer one slice with turkey, cranberry relish, mozzarella, crispy sage leaves, and pecans. Sprinkle with a little salt and pepper, if desired. Top with the other slice of bread, mayo side down.
- Grill the sandwich in the pan until golden, crispy, and warmed through, about 2-3 minutes per side. Cover with a lid while grilling to warm the turkey and melt the cheese. Slice in half and serve immediately.
Substituions
- Mozzarella cheese: use goat cheese, brie cheese, or cream cheese in place of the mozzarella.
- Turkey: Grilled chicken or pork
Other Recipes You May Enjoy
Recipe
Grilled Turkey and Cranberry Sandwich with Crispy Sage and Buttered Pecans
An easy and delicious twist on a turkey cranberry sandwich filled with melty mozzarella cheese, crispy sage, and toasty buttered pecans. A great way to use Thanksgiving leftovers!
Click the stars to rate.
*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Ingredients
- 4 ounces Roasted turkey breast or sliced deli turkey
- 1-2 tablespoon Cranberry relish
- 1 slice Mozzarella cheese deli sliced
- 5 pieces Sage leaves
- 2 tablespoon Pecans
- 2 slices Sourdough bread sliced, or bread of choice
- 1 tablespoon Butter
- 1 tablespoon Mayo
- 1 teaspoon Olive oil for grilling
- Salt and Pepper to taste
Instructions
- In a nonstick pan, heat butter over medium heat until bubbling. Add sage and fry until crispy, about 1-2 minutes. Remove the sage leaves and drain on a clean paper towel, keeping the butter in the pan.
- Add pecans to the butter and toast, stirring often, until lightly toasted, about 3-4 minutes. Be careful not to burn. Drain the pecans on a paper towel. Using a paper towel, wipe the remaining butter from the pan and drop the heat to medium-low.
- Lightly drizzle 2 slices of bread with olive oil and flip over. Spread a light layer of mayo on each side of the bread if desired. Then, layer one slice with turkey, cranberry relish, mozzarella, crispy sage leaves, and pecans. Sprinkle with a little salt and pepper, if desired. Top with the other slice of bread, mayo side down.
- Grill the sandwich in the pan until golden, crispy, and warmed through, about 2-3 minutes per side. Cover with a lid while grilling to warm the turkey and melt the cheese. Cut in half and serve immediately.
Nutrition
Serving: 1sandwichCalories: 896kcalCarbohydrates: 89gProtein: 48gFat: 40gSaturated Fat: 8gPolyunsaturated Fat: 13gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 85mgSodium: 1397mgPotassium: 561mgFiber: 5gSugar: 19gVitamin A: 219IUVitamin C: 0.4mgCalcium: 337mgIron: 7mg
Tried this recipe?Let us know how it was!
Leave a Reply