These baked cranberry cheddar turkey sandwiches are the perfect use for your leftover Thanksgiving turkey and cranberry sauce. What’s not to love about delicious potato rolls topped with Thanksgiving leftovers?
Last week I made and shared my garlic herb maple roast turkey and then I was left with TONS of turkey. I mean, I ate some of it traditional early Thanksgiving style BUT I still had a lot of leftovers. There is only so much plain turkey two people can eat.
I knew I needed to come up with something fun to use up my turkey so I threw together these simple baked cranberry cheddar turkey sandwiches to help use up all my turkey. Verdict – SO. FREAKING. GOOD.
The best part about baked sandwiches is that you can pump out a bunch of tasty treats all on one adorable little sheet pan. I mean, I guess you could use a 9×13 baking dish but I really love using my 9×13 sheet pan for these sandwiches.
I really love this pan. And I really love baked sandwiches!
I happened to have some leftover ginger laced cranberry orange sauce but you could really use whatever happens to be your favorite cranberry sauce OR (yes, I’m going to say it!) just use the stuff from the can.
I’m not here to judge you.
Well, it should be whole berry cranberry sauce. Not that weird jelled stuff that has no chunky berries mixed in. I will judge you about that.
Oh, and use sharp cheddar cheese. It really does make all the difference!
Ugh, I also forgot to mention the delicious herbed mayonnaise that goes on these sandwiches. Why is mayo so delicious in every single way?
Looking for even more Thanksgiving turkey leftover ideas? Try my Puff Pastry Turkey Pot Pie, Turkey Cranberry Pesto Panini, Turkey Monte Cristo, Turkey Wild Rice Chili, Turkey Apple Brie Panini with Honey Mustard Maple Mayo or my Leftover Thanksgiving Sandwich with Moist Maker
Baked Cranberry Cheddar Turkey Sandwiches
These baked cranberry cheddar turkey sandwiches are the perfect use for your leftover Thanksgiving turkey and cranberry sauce. What's not to love about delicious potato rolls topped with Thanksgiving leftovers?
Yield: 12 mini sandwiches
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
For herbed mayonnaise:
- 1/2 cup mayonnaise
- 1 tablespoon minced chives
- 2 teaspoons minced rosemary
- 12 mini potato buns
- 1/2 pound sliced or chunked leftover turkey
- 12 tablespoons cranberry sauce
- 12 small slices sharp cheddar cheese
- 4 tablespoons melted unsalted butter
- 1/2 teaspoon garlic powder
- Minced chives, for topping
In a small bowl mix together mayo and set aside.
Preheat oven to 350 degrees.
Spread the herbed mayonnaise mixture onto the bottom half the buns. Set the bottoms into your 9x13 pan or baking dish.
Top the buns with turkey and then 1 tablespoon of cranberry sauce per bun.
Lay on the cheese and top with the top of the buns.
Brush the top of the buns with the topping mixture.
Add sandwiches to the oven and bake for 15-20 minutes or until the cheese is melted and the sandwiches are warmed.
If desired, sprinkle the top with chopped chives.
Stir together melted butter and garlic powder.