Open-Faced Turkey and Cranberry Chutney Sandwich

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A flavorful open-faced sandwich featuring leftover turkey, tangy cranberry chutney, and melted Swiss cheese on toasted sourdough bread. This american-inspired sandwiches & wraps ready in about 16 minutes pairs sourdough bread slices, leftover cooked turkey breast, cranberry chutney for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 6 min Serves 2 American cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat broiler on high. Lightly butter 2 large slices of sourdough bread on one side and place buttered side down on a baking sheet.
  2. Step 2: Toast bread under broiler for 1-2 minutes until edges just begin to brown.
  3. Step 3: Spread 2 tbsp cranberry chutney evenly over each toasted sourdough slice.
  4. Step 4: Layer 3 oz thinly sliced leftover cooked turkey breast over the chutney on each slice.
  5. Step 5: Place 1 slice of Swiss cheese on top of the turkey and broil for another 2-3 minutes until cheese melts and bubbles slightly.
  6. Step 6: Remove from broiler, top each sandwich with 1/4 cup fresh baby spinach leaves, and serve open-faced warm.

Frequently asked questions

How long does Open-Faced Turkey and Cranberry Chutney Sandwich take to make?

Total time is about 16 minutes (10 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Open-Faced Turkey and Cranberry Chutney Sandwich?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sourdough bread slices from drying out.

Can I substitute ingredients in Open-Faced Turkey and Cranberry Chutney Sandwich?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Open-Faced Turkey and Cranberry Chutney Sandwich for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Open-Faced Turkey and Cranberry Chutney Sandwich?

American sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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