Description
Turkey Sandwich with creamy cream cheese, smoky Gouda, tangy cranberry, and juicy roasted turkey on toasty ciabatta. Ready in 15 minutes and perfect for Thanksgiving leftovers.
Ingredients
2 ciabatta rolls
6 tablespoons soft cream cheese
2 tablespoons mayonnaise
6 tablespoons cranberry sauce
4 slices Gouda cheese
3 cups leftover roasted turkey
1 cup fresh spinach or baby spring mix
Instructions
1. Preheat oven to broil on high with rack in the center.
2. Slice ciabatta rolls in half lengthwise and place on a baking sheet with tops cut-side up.
3. Spread 2–3 tablespoons cream cheese on each bottom half.
4. Spread 1 tablespoon mayonnaise on each top half.
5. Layer roasted turkey over the cream cheese on both sandwiches.
6. Place 2 slices Gouda on top of the turkey on each sandwich.
7. Broil open-faced for 4–5 minutes until cheese melts and tops are golden.
8. Remove from oven and spread 3 tablespoons cranberry sauce on each top half.
9. Add a handful of spinach or spring mix over the turkey.
10. Close the sandwiches and cut each in half. Serve hot.
Notes
Flavored cream cheese such as cranberry jalapeño or onion and chives works great.
Use mayonnaise instead of butter for toasting to prevent tearing and create a golden crust.
Adjust turkey amount to taste; thick slices keep the sandwich juicy.
Any cheese works; Gouda adds the best flavor and melt.
Best served hot; enjoy right away for the ideal texture.
Try ham and thin apple slices instead of turkey and cranberry for a fun variation.
Ciabatta toasts beautifully, but sourdough or baguette also works.
Any cranberry sauce style works, including cranberry raspberry with cinnamon.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Thanksgiving
- Method: Broil
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 1152 kcal
- Sugar: 25 g
- Sodium: 1373 mg
- Fat: 58 g
- Saturated Fat: 25 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 6 g
- Protein: 86 g
- Cholesterol: 332 mg