Several years ago, before Jonah was born, I worked as a barista at Dunn Brothers, a smaller coffee chain and cafe in the midwest. I spent most of my time on the coffee side of things, but every now and then I ended up in the kitchen for a little while.
And while I was in there, I learned how to make the most delicious cranberry mayo turkey melt.
The beauty of this recipe is that you can make a big batch of cranberry mayo any time you want using the canned stuff, but it’s also perfect for Thanksgiving leftovers.
And it’s really easy.
And really delicious.
I may be biased, because the cranberry sauce is actually one of my favorite things about Thanksgiving. (I’m eyeballing this recipe for this year’s feast.) But I think with this combination it’ll be one of your favorites too.
Cranberry Mayo Turkey Melt
Ingredients (per sandwich):
- 1 Tbsp. butter
- 2 slices bread
- 2 slices turkey
- 1 slice provolone cheese
- 2 Tbsp. cranberry mayo (recipe below)
- 14 oz. can of cranberry sauce (or about 1 cup homemade)
- 1/2 cup mayonnaise
To make cranberry mayo, mix ingredients together. You want 2 parts of cranberry sauce to 1 part of mayonnaise, so you can make as much or as little as you need.
To assemble a sandwich, spread cranberry mayo on one slice of bread. Add turkey, cheese, and the second slice of bread. Melt butter in skillet or on griddle. Cook sandwich until bread is toasted and cheese is melted.
The cranberry mayo should keep in the refrigerator for about a week, but it likely won’t last that long! Enjoy this as your Black Friday easy lunch, or any time.
What’s your favorite way to rework Thanksgiving leftovers?