Hot Cranberry Turkey Sandwiches on tender toasted Ciabatta Rolls with layers of cream cheese, cranberry sauce, roasted turkey, melted Gouda cheese, and fresh spinach or baby spring mix. This is one of the best Thanksgiving turkey sandwiches you can make.
I hope you had a wonderful Thanksgiving. Ours was smaller than usual but still lovely. I always cook too much food and pick a big turkey on purpose — because the best part of the holiday, to me, is the leftover turkey sandwiches.
Don’t get me wrong: I enjoy the main meal, but those hot turkey sandwiches afterward are a must. The classic turkey sandwich is great, but sometimes I want a grown-up, upgraded version. That’s where this hot cranberry turkey sandwich comes in — it’s quick, comforting, and packed with flavor.
How To Make Hot Thanksgiving Turkey Sandwiches
This is an incredibly easy sandwich to prepare, and it’s a fantastic use for leftover turkey. If you look forward to that post-Thanksgiving sandwich every year, you’ll love this version. Below are tips on rolls, assembly, and broiling so you can make it exactly the way you like.
Type of Sandwich Rolls to use
Because this sandwich is toasted under the broiler, choose a substantial roll that will stand up to heat and fillings. Ciabatta rolls work especially well for their crusty exterior and soft interior, but sourdough or any large sandwich roll will do. Use what you have and what you enjoy.
Sandwich Assembly Instructions
Preheat your oven to Broil on High and position the rack in the center so the sandwiches brown without burning.
TIP: When broiling, place sandwiches toward the center of the oven rather than right under the heating element. They may take a little longer to brown but are less likely to burn.
Slice the ciabatta rolls in half lengthwise and place them cut-side up on a large baking sheet.
Spread 2–3 tablespoons of soft, spreadable cream cheese on the bottom half of each roll. Plain cream cheese works well, or try a flavored variety like cranberry-jalapeño for a bolder profile.
Spread about 1 tablespoon of mayonnaise on the inside of each top roll. Mayonnaise is a great substitute for butter when toasting because it promotes even browning without tearing the bread.
Cover the cream cheese layer with thick slices or chunks of leftover roasted turkey. Amount is flexible; the recipe suggests about 3 cups of turkey for two sandwiches, but use what you prefer.
Top the turkey with two slices of Gouda on each sandwich. Gouda melts nicely and pairs beautifully with cranberry, but you can substitute your favorite melting cheese.
Broiling Instructions
Slide the baking sheet into the preheated oven and broil for about 4–5 minutes. Keep a close eye so the tops don’t burn — you want the cheese melted and the top inside of the roll lightly golden around the edges.
When the cheese is melted and the top is golden, remove the baking sheet using oven mitts and place it on a heatproof surface.
Spread 2–3 tablespoons of leftover cranberry sauce on the top half of each roll. Homemade or store-bought cranberry sauce works fine — I used a cranberry-raspberry sauce with cinnamon and it was excellent.
Add a handful of fresh spinach leaves or baby spring mix on top of the melted cheese and turkey for brightness and texture.
Finishing Touches
Place the top of the roll over the greens, then carefully slice each sandwich in half. The layers of cream cheese, turkey, melted Gouda, cranberry sauce, and greens make a satisfying balance of savory, sweet, and fresh.
This sandwich is highly customizable: swap cheeses, use flavored cream cheese, change the roll type, or substitute ham and thin apple slices for a Christmas variation. The technique stays the same and the results are delicious.
I fall in love with this sandwich every time. It’s a recurring favorite for using up holiday turkey and it comes together quickly with familiar ingredients.
Recipe Wrap-up
Give this simple but elegant sandwich a try this holiday season. It’s a tasty way to reimagine leftovers and proves that a sandwich can be more than just meat, cheese, and bread. Think creatively — swap ingredients and make it your own.
Other Favorite Sandwich Recipes
- Pepper Jack Steak Sandwiches
- Hot Open Faced Roast Beef Sandwiches with Gravy
- Roast Beef Grilled Cheese Sandwiches
- Slow Cooked Cuban Sandwiches
- Shrimp Po-boy Sandwiches
- Loose Meat Tavern Sandwich
- Air Fryer Toasted Turkey Sandwich Melt
Thanks for stopping by. Happy nesting and happy holidays!
Printable Recipe
Hot Cranberry Turkey Sandwich Recipe
Ingredients
- 2 Ciabatta Rolls
- 6 Tablespoons soft spreadable cream cheese (plain or flavored)
- 2 Tablespoons mayonnaise
- 6 Tablespoons cranberry sauce
- 4 slices Gouda cheese
- 3 Cups leftover roasted turkey
- 1 Cup fresh spinach leaves or baby spring mix
Instructions
- Preheat oven to Broil-High and place the rack in the center.
- Cut ciabatta rolls in half and place them on a baking sheet with the top halves facing up.
- Spread 2–3 tablespoons cream cheese on the bottom half of each roll and 1 tablespoon mayonnaise on the inside of each top half.
- Divide turkey between the rolls, covering the bottom of each roll. Top each with two slices of Gouda.
- Broil in the center of the oven for 4–5 minutes, watching carefully so the tops don’t burn. Cheese should be melted and the tops lightly golden.
- Remove from oven. Spread 2–3 tablespoons cranberry sauce on each top half, add spinach or spring mix on top of the melted cheese, place the top on the sandwich, and slice in half.
Notes
You can use flavored cream cheese — cranberry-jalapeño or onion-and-chive are both great options.
Nutrition
Serving: 1 sandwich — Calories: 1152 kcal — Carbohydrates: 71 g — Protein: 86 g — Fat: 58 g — Saturated Fat: 25 g — Cholesterol: 332 mg — Sodium: 1373 mg — Fiber: 6 g — Sugar: 25 g