Thanksgiving is not my favorite holiday. I am not really a turkey and potatoes girl, anyone who knows me knows I don’t like pie, and the holiday is essentially a whole ton of work. Like, lots of work. Days of planning, hours of cooking. And don’t EVEN get me started on the dishes. There is a plus side to all that work though, lots of leftovers!
Grilled turkey sandwich with Havarti and cranberry relish. What a mouthful, right?? But you guys, Ohmagerd, this sandwich is good. Like, who cares about Thanksgiving dinner I just want the leftover turkey-good.
You have a few options with this sandwich. While none of the elements take much time to make, I understand that there are a lot of steps for a sandwich. However, they are all SUPER simple and fast, and everyone will be so impressed with your sandwich artist skills 😉
The cranberry sauce is easy peasy. Just dump everything in a pot and walk away. I used 1/4 cup of jalapeno and i didn’t find it spicy so feel free to up the jalapenos if you like it hot.
I made a loaf of Cranberry Orange Pecan Dutch Oven Bread for this sandwich. This is my new favorite way to make bread. Its literally dump and walk away, and it makes the most beautiful loaf of crusty artisan bread. I used the leftovers to make some kick butt French toast for breakfast. Yum!
Grilled Turkey Sandwich with Havarti and Cranberry Jalapeno Relish
- Bread – I used Cranberry Orange Pecan Dutch Oven Bread, but any will work. Sourdough would be phenomenal
- Sliced Havarti cheese
- Cranberry Jalapeno Relish
- Sliced turkey breast
Cranberry Orange Pecan Dutch Oven Bread
- 3 cups flour
- 1 teaspoon yeast
- 1 teaspoon salt
- 1 cup dried cranberries
- zest of two oranges
- 1/2 cup toasted chopped peans
- 1 ½ cups warm water
In a large mixing bowl, whisk together flour, yeast, salt, cranberries, pecans, and zest. Add water, stirring until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set on counter for 12 to 18 hours. Overnight works great.
Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.
Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes. Then, remove the lid and bake an additional 5-10 minutes until golden. Carefully remove bread from oven and from pot and place on a cooling rack.
Recipe Source: Alaska From Scratch
Cranberry Jalapeno Relish
- 2 cups fresh cranberries
- 3/4 cup sugar
- 1/4-1/2 cup sliced pickled jalapenos
In a medium sauce pan combine all ingredients. Cook over medium heat until cranberries have popped and relish has thickened. Mine took about 20 minutes. Store in refrigerator.
To Assemble Sandwich:
Butter two slices of bread. Spread one slice with cranberry relish, and layer on Havarti cheese and sliced turkey. Top with second slice of bread and grill over medium heat until golden.