Equipment
* optional
Ingredients
Cranberry Mayo
- 30 g mayonnaise, cold
- 30 g whole berry cranberry sauce, chilled
- 5 g dijon mustard
- black pepper, freshly cracked
Sandwich Assembly
- 2 sourdough bread, sliced
- 100 g leftover roast turkey, sliced cold or room temp
- 1 lettuce, washed and dried
- salt
- 50 g leftover stuffing, warmed or cold
Nutrition (per serving)
Method
In a small mixing bowl, whisk together the mayonnaise, cranberry sauce, Dijon mustard (if using), and a generous crack of black pepper until combined into a pink, creamy spread.
Toast the bread slices to your preferred level of doneness. A light toast adds necessary structural integrity to hold the moist fillings.
Spread the cranberry mayo generously on one side of both slices of bread. This acts as a moisture barrier and ensures flavor in every bite.
Layer the ingredients on the bottom slice in this order: lettuce (to protect the bread from getting soggy), turkey slices, a pinch of salt, and stuffing (if using). Top with the second slice of bread, sauce-side down.
Slice the sandwich in half diagonally with a sharp knife and serve immediately.
Chef's Notes
- Ensure leftover turkey has been stored correctly in the refrigerator and is consumed within 3-4 days of roasting.
- Using a mix of white meat (breast) and dark meat (thigh) provides the best balance of texture and flavor.
- If your cranberry sauce is jelly-style rather than whole berry, mash it slightly with a fork before mixing with the mayo for a smoother spread.
