Cranberry Turkey Pesto Sandwich
Drowning in Thanksgiving leftovers?! Same. Let’s make my favorite Turkey Pesto Sandwich! This is a recipe I love anytime of year, but especially now when I can use my leftover turkey and you can totally sub the cranberries for cranberry sauce. Make this sandwich what you want it to be!
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00:00 What are we making?
00:15 Welcome back! Need to use your thanksgiving leftovers? Look no further!
01:26 Ingredients
02:26 Prepare the Pesto Mayo
03:08 Assemble the sandwich
05:06 Time to grill!
06:20 Cut & taste
07:47 Thanks for watching, come again soon!
Cranberry Turkey Pesto Sandwich | Mila Martinico
PREP TIME
5 MINUTES
COOK TIME
5 MINUTES
TOTAL TIME
10 MIN
SERVINGS
1
INGREDIENTS
2 pieces of Rustic Italian Bread
1 TBSP Pesto
1/3 cup of Mayo
1/3 cup of Dried Cranberries + Hot Water
1 Lemon Zested
2-4 slices of Turkey
2-4 slices of Sharp Cheddar Cheese
DIRECTIONS
Slice your bread.
In a bowl, pour 1/3 cup of Dried Cranberries and cover them in hot water and let soak for 5 minutes.
Mix up your Pesto Mayo by combining 1 TBSP of Pesto with 1/3 cup of Mayo and the zest of 1 lemon. If you prefer less tart, only use half of your lemon.
Butter one side of each slice of bread and place that down.
Spread your mayo on the opposite side of both pieces of bread, this is the inner part of your sandwich.
Drain your cranberries and assemble your sandwich. I stack the cranberries on top of the mayo, on the bottom slice, layering cheese and turkey on top. Top with the remaining slice of bread, butter side up.
On medium heat, place your sandwich into a skillet and let it cook for a minute or so. Flip and then cover the pan and turn your heat down to low. Let your sandwich cook for another minute or two. Once the bread is starting to get golden brown, turn the stove off and keep your pan covered for another minute or so to make sure that your cheese gets nice and melty.
Remove from the pan, slice and enjoy!
Buon Appetito!
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