So this Cranberry Cream Cheese Turkey Salad Sandwich. I know you all probably ate up all your Thanksgiving leftovers LAST weekend (I have really good timing) but in any case, you may just want to eat this sandwich all year round. You can also easily substitute chicken instead of turkey and make it a chicken salad sandwich; no need for Thanksgiving and perfect for roasted chicken leftovers!
Speaking of the meat, I’m not into dark poultry meat, so I only used the leftover shredded turkey breast for my salad. For your own sandwich, that entirely depends on your tastes. The recipe just states “cooked turkey meat” to give you some wiggle room; White meat only, dark meat only, maybe both!
Also, to be honest, I added a TON of mayo. Weirdly, I’m not a fan of mayonnaise but if I’m going to have any kind of chicken, tuna, turkey, etc. salad, it’ll be mostly mayo. Otherwise, I find them just too dry. Mayonnaise preference is also going to vary person to person. You may like a slightly dryer salad or maybe just a little turkey with your mayo. So feel free to change the amounts around in this glorious Cranberry Cream Cheese Turkey Salad Sandwich recipe to suit your tastes!Print
- For the salad:
- 2 cups cooked turkey meat, shredded
- 1 to 1 1/2 cups mayonnaise
- 2 tablespoons coarse ground dijon mustard
- 1 celery rib, diced thinly
- 1/2 cup almonds, lightly toasted
- Salt to taste
- For the sandwich:
- 1 cup whole cranberry sauce
- 4 ounces whipped cream cheese
- Butter lettuce & Raddichio Lettuces
- Microgreens (arugula, kale, red kale, etc.)
- 8 slices whole wheat bread
- In a medium mixing bowl, stir all ingredients for the salad together until thoroughly combined.
- Spoon turkey salad onto the other 4 slices of bread. Top with lettuces and microgreens.
- Spread 1 ounce of cream cheese on 4 slices of bread. Top with a few spoonfuls of cranberry sauce and place on top of the lettuces.
- Slice sandwiches in half and enjoy!