Last year, I shared a recipe for a quick and easy cranberry jalapeno jelly. This year, I decided to create these turkey and cranberry jelly sandwiches as another way to enjoy that jelly. You are gonna want to grab some cranberries from the store so you can make that jelly and then make these sandwiches.
Now if you don’t want to make this jelly, you could always use regular cranberries on it instead. Or your other option would be to use some store bought jelly that is similar. You might be able to find a cranberry jalapeno jelly or a pepper jelly. However, the homemade cranberry pepper jelly is so worth the extra effort.
This sandwich starts on a sandwich roll that gets buttered and toasted. Buttering and toasting your roll is always a great way to start any sandwich in my book. Next, you are going to spread on some spreadable cream cheese. I took this idea from one of my favorite sandwiches at a place called Village Baker.
Next is where the main component of the sandwich comes in, the turkey. You want some nice thinly sliced deli turkey. However, some leftover turkey would also work just as well too. The turkey is then topped with 3 classic sandwich toppings – tomato, lettuce, and cheese. I went for a colby jack on this buts provolone or havarti would also be delicious. Feel free to change up the cheese to whatever you like.Print
- 4 sandwich rolls
- 4 Tbsp of butter
- 6 Tbsp cream cheese spread
- 8 Tbsp cranberry jalapeno jelly
- 12 oz of deli sliced roasted turkey or equal amount of leftover turkey
- 4 slices of Colby jack cheese
- 4 leaves of lettuce
- 8 slices of tomato
- Cut sandwich rolls in half. Spread butter over the cut side of each roll and place butter side up on a baking sheet. Broil in the oven until rolls are golden.
- On the bottom half of each roll, spread some of the cream cheese followed by some of the cranberry jalapeno jelly. Top with some of the turkey followed by a slice of cheese, a lettuce leaf, and 2 tomato slices. Makes 4 sandwiches.