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5 from 1 vote

Baked Cranberry Turkey Sandwiches

These baked cranberry turkey sandwiches are perfect for your leftover Thanksgiving turkey and cranberry sauce. What's not to love about delicious potato rolls topped with Thanksgiving leftovers? 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sandwiches
Cuisine: American
Keyword: baked turkey sandwiches, baked turkey sliders, turkey cranberry sandwich, turkey leftover sandwich
Servings: 12 mini sandwiches
Author: Brandy O'Neill

Equipment

Ingredients

For herbed mayonnaise:

  • ½ cup mayonnaise
  • 1 tablespoon minced chives
  • 2 teaspoons minced rosemary

For sandwiches:

  • 12 mini slider buns
  • ½ pound leftover turkey sliced or pulled
  • ¾ cup cranberry sauce
  • 6 slices sharp cheddar cheese cut in half

For topping:

  • 4 tablespoons unsalted butter melted
  • 1/2 teaspoon garlic powder
  • 2 tablespoons 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

Serving: 1serving | Calories: 291kcal | Carbohydrates: 30g | Protein: 14g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 266mg | Potassium: 55mg | Fiber: 1g | Sugar: 10g | Vitamin A: 158IU | Vitamin C: 0.3mg | Calcium: 162mg | Iron: 2mg