I’m not trying to tell you what to do with your Thanksgiving leftovers, which we take very seriously around here, but just in case you need any ideas I thought I would share my favorite way to enjoy them. A turkey and cranberry sandwich is my all time favorite sandwich. If any restaurant offers one on the menu, I will order it without even looking any further.
The recipe here lies not in the sandwich itself, but in the cranberry pecan mayonnaise. Just a little twist to make your thanksgiving leftovers more than just leftovers!
I hope you are all having a lovely weekend. I successfully resisted the urge to set up my Christmas tree before Thanksgiving, so that is on the agenda for today. Happy Leftover’s Day!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?Print
Cranberry Pecan Mayonnaise (makes enough for 4 sandwiches)
- 1/2 cup good quality mayonnaise
- 1/2 cup whole cranberry sauce
- 1/4 cup toasted chopped pecans
For the Sandwich (per sandwich)
- 1/4 pound sliced turkey
- 2 slices bread
- 2 slices provolone cheese
- baby spinach or greens
- In a small bowl, mix cranberry sauce and mayonnaise together. Add toasted pecans. Assemble the sandwich and enjoy!
To toast your pecans, place them in a dry pan on medium heat, stirring occasionally. They will start to smell nice and toasty after a few minutes. Watch carefully so they don’t burn. This will release their oils and enhance the flavor.