Pumpernickel, Turkey and Apple/Cranberry Sandwich





Sandwiches are fun to make and get creative with in the kitchen.  I usually just go with what sounds good together to me.  With so many sandwiches floating out there it’s impossible to come up with something very new or unique, I am sure it’s all been done before at some point, somewhere.  However, this was just me craving Thanksgiving and playing around in the kitchen.


  • Roasted turkey sliced thick (either from a breast you make at home or get from the deli)
  • Pumpernickel bread
  • Swiss cheese (or Chipolte Jack) *both make a great flavor
  • Green Apple, thin sliced
  • Sage Mayo *recipe to follow
  • Fresh (or frozen) cranberries (about 1 cup)
  • 1\4 cup orange juice
  • 3\4 sprigs of fresh sage
  • 2-4 tablespoons of Mayo (depending on how many sandwiches you want to make)



026 024To make the sage mayo, thinly slice your sage and stir into the mayo.  Refrigerate

To make the cranberries.  Pour the oj into a pan, add your cranberries.  Heat to boiling.  Remove from heat with the pan covered.  Let sit for ten minutes.  Then mash your cranberries and put them in the refrigerator.  I recommend making the mayo and cranberry sauce at least one hour ahead of time.


Preheat oven to 350.  Place your turkey and cheese on a pan to get the cheese melted.


Spread a thin layer of your sauces on opposite breads.


Add your apples to the mayo side.  Then place your turkey and cheese between the slices!



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