Hot Turkey Sandwich
Nothing says comfort food like a Hot Turkey Sandwich piled high with tender, juicy slices of turkey, melty provolone, and cranberry aioli between two slices of toasted sourdough. Perfect for any season or holiday gathering.
Ingredients
- 6 slices sturdy sourdough or whole wheat bread day-old loaf works best for toasting
- 2 cups cooked turkey breast thinly sliced (use rotisserie or leftover holiday turkey)
- 4 slices provolone cheese swap for mozzarella or Swiss if preferred
- 1/2 cup cranberry sauce or chutney homemade or low-sugar jarred
- 1/2 cup Greek yogurt full-fat for creaminess, or light mayo if desired
- 1 tbsp chopped fresh thyme leaves or 1 tsp dried
- 2 tbsp unsalted butter softened or brush with olive oil for dairy-free
- 1/4 cup low-sodium chicken broth or turkey gravy for a richer finish
- 1 small shallot finely diced (optional, for a sweet, oniony bite)
- Salt and freshly ground black pepper to taste
Instructions
- Combine yogurt or mayo with thyme, shallot, salt, and pepper in a bowl
- Butter bread slices and heat a skillet or griddle
- Assemble sandwiches with turkey, cheese, cranberry sauce, and herbed spread
- Grill each sandwich until golden brown and cheese is melted
- Heat the chicken broth or gravy in a saucepan
- Dip sandwich edges in broth for extra moisture and serve hot
Notes
Choose whole-grain bread with large air pockets for a crisp crust. Drizzle broth on dry turkey slices for added moisture. Cover the skillet with a lid for a minute to melt cheese beautifully. Let the sandwich rest before slicing.
Nutrition
Calories: 420kcal
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