Baked Cranberry Cheddar Turkey Sandwiches

Author: Brandy O'Neill - Nutmeg Nanny

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?

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Servings mini sandwiches

Ingredients

For herbed mayonnaise:

1/2 cup mayonnaise
1 tablespoon minced chives
2 teaspoons minced rosemary

For sandwiches:

12 mini potato buns
1/2 pound sliced or chunked leftover turkey
12 tablespoons cranberry sauce
12 small slices sharp cheddar cheese

For topping:

4 tablespoons melted unsalted butter
1/2 teaspoon garlic powder
Minced chives for topping

Instructions

For mayo:

In a small bowl mix together mayo and set aside.

For sandwiches:

Preheat the oven to 350 degrees F.
Spread the herbed mayonnaise mixture onto the bottom half of 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.

For topping:

Stir together melted butter and garlic powder.

Nutrition

Course Sandwiches

Cuisine American

Keyword baked cranbr

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