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.
Toasted Turkey Cranberry Sandwich
Serves 2
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.
Green Bean Salad
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.