Cranberry Basil Turkey Sandwich

Bright, tart and subtly sweet cranberry sauce is perfectly paired with savory turkey and fresh basil.

It’s a little embarrassing that I only recently discovered homemade cranberry sauce but let me tell you, I am loving every single ruby-red bite! In fact, I’m having just as much fun using it to add a bright, tart and subtly sweet flavor to everything from oatmeal to pork tenderloin.

Since I already shared my kid-friendly Orange Cranberry Smoothie, I decided to give lunch some love with a Cranberry Basil Turkey Sandwich.  The natural choice is leftover Thanksgiving turkey but I plan to enjoy this beauty year-round with shredded rotisserie chicken or shaved beef tenderloin.

For color and a healthy dose of iron, I added baby spinach and fresh basil.  Added bonus: the vitamin c-packed cranberry sauce will help boost iron absorption. We used artisan cranberry walnut bread from my favorite local bakery but use whatever you have on hand (or check out this amazing recipe from Rachel Cooks to make your own!)

Your leftovers are waiting.

5.0 from 1 reviews
Cranberry Basil Turkey Sandwich
Prep time
Total time
Bright, tart and subtly sweet cranberry sauce is perfectly paired with savory turkey and fresh basil.
Recipe type: Sandwich
Serves: 1
  • 2 slices crusty bread (such as cranberry walnut)
  • 2 tablespoons cranberry sauce
  • 1 tablespoon mayo
  • 2 oz turkey breast or shredded chicken
  • handful baby spinach
  • several basil leaves
  • fresh cracked black pepper
  1. Lightly toast the bread then spread one piece with cranberry sauce and the other with mayo.
  2. Top cranberry sauce slice with turkey, spinach and basil leaves.
  3. Crack fresh pepper on the mayo slice and place on top of the other slice. Slice and enjoy!
We use mayo made with olive oil which is reflected in the nutrition facts.
Nutrition Information
Serving size: 1 sandwich Calories: 442 Fat: 13.2 g Saturated fat: 1.7 g Unsaturated fat: 11.5 g Trans fat: 0 Carbohydrates: 53.7 g Sugar: 7 g Sodium: 598 mg Fiber: 3.6 g Protein: 27.1 g Cholesterol: 47 mg


  1. says

    Gorgeous photo! We started making a cranberry-apple sauce a couple years okay and I’m hooked too! I actually stock up on fresh cranberries this time of year and then store them in my freezer when the craving hits! Love your blog. We share very similar food values!

    • says

      It’s funny – we normally don’t either but this year my aunt brought a ton of tupperware containers so everyone could pack up leftovers!! I’m busy with wedding festivities all weekend so I’m glad hubby and the little one have leftovers to eat when mama is busy. 😉

  2. says

    I saw this sandwich and was like – ok. I could get down on a turkey sandwich. Then I saw basil. You got me. Want. (even though I should be eying up the home made cranberry sauce)

  3. says

    Finally saw this—thanks for the link :) Where is your bread from…Wealthy St? They have a great Cran Walnut. I think I remember you saying you got yours somewhere else though.

    • says

      My pleasure!! Thank you for the awesome bread recipe. Ours is from Nantucket Bakery – so good! I fell in love with it when a friend brought it to me at the hospital when I went into labor. It was our favorite food to eat at 3AM when we were exhausted and starving and hospital room service was closed!!


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