Cranberry and Turkey Melts with Brussels Sprout Slaw
Say hello to Cranberry and Turkey Melts with Brussels Sprout Slaw - the ultimate leftover Thanksgiving turkey sandwich. This addictive sandwich is slathered with a cranberry mayo, topped with turkey, gooey smoked gouda cheese, and a sweet and savory Brussels sprout slaw.
Servings 12 melts
Calories 285kcal
Cost $25
Equipment
- Mixing bowl
- baking sheet
Ingredients
- 12 stuffing rolls (or you favorite soft dinner roll), sliced in half
- 1/4 cup + 1 tbsp cranberry sauce
- 3 tbsp light mayo, divided
- 1 lb leftover turkey
- 8 oz shredded smoked gouda cheese
- 1 tsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 1/4 tsp kosher salt
- 3 cups brussels sprouts
Instructions
- Preheat oven to 375 degrees. Grease a 9x12 baking sheet or baking dish.
- Line the bottom half of the rolls in three rows on the bakign sheet. Pop in the oven to toast for about 5-6 minutes or until slightly toasted.
- While the rolls toast, add 3 tablespoons cranberry sauace and 1 tablespoon mayo to a small bowl. Whisk to combine. Season with salt and pepper.
- After the rolls toast, let the cool for just a minute or two. Evenly divide the cranberry mayo between the 12 rolls. Tops with turkey. Cover with gouda cheese. Place back into the oven and bake until the cheese is gooey and melted, it should take about 10 minutes.
- While the rolls bake, make the slaw. Mix remaining 2 tablespoons mayo, 2 tablespoons cranbery sauce, apple cider, dijon, honey, and salt togethe in a medium bowl. Whisk to combine. Add brussels sprouts. Toss until coated in the dressing. Season with salt and pepper.
- When the turkey melts have baked, pull them out of the oven. Evenly divide the slaw between the melts. Cover with the top half of the roll. Serve!
Nutrition
Serving: 1g | Calories: 285kcal | Carbohydrates: 25g | Protein: 20g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 506mg | Potassium: 248mg | Fiber: 3g | Sugar: 5g | Vitamin A: 287IU | Vitamin C: 19mg | Calcium: 223mg | Iron: 2mg