The flavors of Thanksgiving mingle in this easy, tasty sandwich, perfect for autumn. Make Open-Face Turkey Cranberry Sandwiches today!
Last year, as I was working on the Easy, Frugal Cookbook, I found myself deeply influenced by autumn flavors.
With leftover cranberry sauce lingering in the fridge, it seemed natural to include it in a recipe — after all, it can be delightful in so many ways. Cranberry Coffee Cake, Cranberry Crumb Bars and so much more! I settled on a riff on the classic Thanksgiving sandwich — that that combines turkey with the fresh flavors of cranberry sauce, but isn’t overly heavy and doesn’t require making a whole bird for the leftovers.
My kids and I tested several cheeses on this sandwich. I thought provolone or maybe mozzarella would be the winner, but it was the cheese with a kick — Pepper Jack — that we loved the most.
This Open-Face Turkey Cranberry Sandwiches with Pepper Jack Cheese is the easy lunch or light dinner you didn’t know you were missing this holiday season.
In fact, with everything so wonky, this might just be what I eat on Thanksgiving this year — and I won’t be sad about it at all.
And if you happen to have more cranberry sauce, don’t limit your reuse to this excellent Open-Face Turkey Cranberry Sandwiches recipe. There are plenty of other savory ways to use cranberry sauce as well. Enjoy it with hashbrowns or mixed with minced jalapeno for a delightful spicy dip.
And, of course, it’s excellent on sandwiches. Like this one.
Making Open-Face Turkey Cranberry Sandwiches is pretty simple. And they’re pretty satisfying too.
- 4 slices rye bread
- ½ lb roasted turkey deli meat
- 4 slices pepper jack cheese
- 1/3 whole berry cranberry sauce
- Toast the bread.
- Preheat oven to 350 degrees Fahrenheit.
- Arrange bread slices on a baking sheet. Divide the turkey evenly among them, draping
the slices on top. Top each with a slice of pepper jack cheese.
- Slide the baking sheet into the oven and bake for 8-10 minutes, until the cheese is
- Remove from the oven. Transfer each of the slices to a separate plate. Top each with ¼ of the cranberry sauce.