Open-Faced Turkey Sandwich with Cranberry Mustard Spread

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender turkey slices on toasted rustic bread topped with a tangy cranberry mustard spread and crisp greens for a festive twist on leftovers. This American-inspired sandwich and wrap recipe, ready in about 16 minutes, pairs rustic country bread slices, leftover roasted turkey, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 400 cal/serving

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Ingredients

4, about 1/2-inch thick rustic country bread slices
8 oz, sliced leftover roasted turkey
3 tbsp mayonnaise
2 tbsp whole grain mustard
2 tbsp cranberry sauce
1 cup baby spinach leaves
1/4 tsp salt
1/8 tsp black pepper
1 tbsp unsalted butter

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Instructions

Step 1: Heat a large skillet over medium heat. Spread 1 tbsp unsalted butter on both sides of 4 rustic country bread slices and toast in the skillet until golden brown and crisp, about 2-3 minutes per side. Remove and keep warm.
Step 2: In a small bowl, combine 3 tbsp mayonnaise, 2 tbsp whole grain mustard, and 2 tbsp cranberry sauce until smooth and well mixed.
Step 3: Spread the cranberry mustard mixture evenly over the toasted bread slices. Arrange 8 oz sliced leftover roasted turkey evenly over the bread.
Step 4: Top each sandwich with 1/4 cup fresh baby spinach leaves. Sprinkle 1/4 tsp salt and 1/8 tsp black pepper over the greens. Serve open-faced for a light and flavorful meal.