We all know one of the best parts of Thanksgiving is the leftovers! I never tire of them. But I find every year that after all the leftovers are gone, I’m still left with turkey. While there are many great ways to use up all that turkey, one of my favorites is a sandwich inspired by Café Borrone in Menlo Park, CA.
Don’t get me wrong, a sandwich made with turkey, cranberry sauce, and stuffing on a leftover dinner roll is pretty much one of the best turkey sandwiches ever. But today, I offer you an alternative that has a bit of a California twist. In fact, two of the ingredients I would have never thought to combine on a turkey sandwich had it not been for Café Borrone! I love this sandwich because it allows you to use up that leftover turkey and cranberry sauce from Thanksgiving, but offers a nice new flavor experience with fresh sprouts and cream cheese. Plus, it’s super easy to throw together. Easy is the name of the game once you’re done cooking the Thanksgiving feast!
Also, this sandwich is pretty much delicious any time of year. I’ve been known to buy cranberry sauce in the middle of summer just to make this for lunch!
California-Style Turkey Sandwich
- turkey (leftover Thanksgiving turkey or deli turkey both work nicely)
- cranberry sauce
- sprouts (alfalfa, broccoli, or clover all work nicely)
- cream cheese (soften to room temperature, otherwise it’s a little trickier to spread on the hot bread)
- bread (I like a bread with a crusty exterior, like a baguette)
- Heat bread in a 375ºF oven for 5 minutes or toast.
- Spread cream cheese on both sides of cut, hot bread. Layer turkey, cranberry sauce, and sprouts on the bread to create sandwich.