Skip to main content
You have permission to edit this article.
Twist on turkey sandwich perfect for leftovers

Twist on turkey sandwich perfect for leftovers

From the 10 side dishes, desserts and more recipes to try for Thanksgiving series
  • Updated
  • 0
Toasted Turkey and Cranberry Sandwich with Green Bean Salad.

Toasted Turkey and Cranberry Sandwich with Green Bean Salad. (Linda Gassenheimer/TNS)

Turn your leftovers into a family-pleasing sandwich supper. Whether using leftover turkey or turkey from the deli, this gives a new twist to a turkey sandwich. It's so simple to make that I use it anytime I have leftover turkey or chicken.

The salad is made with cooked green beans, but you can use any leftover or fresh vegetables you have on hand using the recipe as a blueprint.

Helpful Hints:

— Any type of whole grain bread can be used.

— Any type of cranberry sauce or jelly can be used. Drain it if it is watery.

— If using fresh green beans instead of cooked ones, microwave for 2 minutes.

— An easy way to chop chives is to cut them with a scissors.


— Prepare Green Bean Salad and set aside.

— Toast bread and make sandwich.

Shopping List:

To buy: 1 loaf multigrain bread, 1 jar cranberry sauce, 1 jar Dijon mustard, 1/2 pound cooked or deli turkey breast (or use your leftover turkey), 1 small brie cheese, 1 head lettuce, 1 tomato, 1 package green beans (or use leftover green beans), 1 bunch celery and 1 bunch chives.

Staples: Reduced-fat salad dressing, salt and black peppercorns.


Recipe by Linda Gassenheimer

  • 4 slices multigrain bread
  • 1/4 cup cranberry sauce
  • 2 tablespoons Dijon Mustard
  • 1/2 pound cooked, sliced turkey breast
  • 2 slices brie cheese (about 2 ounces)
  • 4 lettuce leaves
  • 4 slices tomatoes

Toast bread. Mix cranberry sauce and mustard together. Place bread on counter top and spread each slice with cranberry sauce mixture. Divide the turkey between two and place on two bread slices. Place brie slices on top of the turkey. Add lettuce leaves and then tomatoes. Cover with the two remaining bread slices, cranberry mixture towards the inside of the sandwich. Carefully, cut sandwiches in half.

Yield 2 servings.

Per serving: 469 calories (27% from fat), 14 g fat (5.9 g saturated,3.4 g monounsaturated), 103 mg cholesterol, 47.4 g protein, 40.2 g carbohydrates, 5.9 g fiber, 653 mg sodium.


Recipe by Linda Gassenheimer

  • 2 cups cooked green beans, or other leftover vegetable
  • 1/2 cup sliced celery
  • 1/4 cup reduced-fat salad dressing
  • Salt and freshly ground black pepper
  • 2 cups lettuce leaves
  • 2 tablespoons chopped chives

Add green beans and celery to a bowl and toss with the salad dressing and salt and pepper to taste. Divide the lettuce leaves between two dinner plates and spoon green bean mixture on top. Sprinkle with chives.

Yield 2 servings.

Per serving: 67 calories (31% from fat), 2.3 g fat (0.2 g saturated, 0.7 g monounsaturated), 2 mg cholesterol, 2.8 g protein,10.8 g carbohydrates, 4.2 g fiber, 39 mg sodium.


Linda Gassenheimer is the author of over 30 cookbooks, including her newest, "The 12-Week Diabetes Cookbook." Listen to Linda on and all major podcast sites. Email her at

Satisfy your cravings

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Related to this story

Get up-to-the-minute news sent straight to your device.