Turkey-Cranberry Club Sandwiches
- Prep Time: 20 minutes
- Cook Time: 12 - 14 minutes
- Servings: 8
- Course: Main Dish
The next best thing to Thanksgiving dinner? The leftovers, of course! Put extra turkey and cranberry sauce to good use in club sandwiches loaded with bacon, mayonnaise and cheese.
- Reynolds Wrap® Aluminum Foil
- 8 slices bacon
- 1/4 cup mayonnaise
- 1 tablespoon horseradish
- 1/2 cup cranberry sauce
- 12 slices multigrain bread, lightly toasted
- 8 ounces sliced turkey
- 4 large pieces leaf lettuce
- 4 1-ounce slices fontina cheese
Preheat oven to 425°F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Arrange bacon in a single layer on the pan and bake 12 to 14 minutes or until crispy. Drain on a plate lined with paper towels.
Combine mayonnaise and horseradish in a small bowl. Spread mixture on one side of eight bread slices. Spread cranberry sauce on one side of remaining 4 bread slices. To assemble: Layer turkey and lettuce onto the mayonnaise spread-side of one bread slice. Top with another slice of bread, cranberry spread-side up, and add the cheese and the bacon. Finish with a third bread slice, mayonnaise spread-side down. Secure with long toothpicks and cut in half. Repeat to make the remaining sandwiches.
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