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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
30 mins
Everyone has at least some leftover turkey hanging around after Thanksgiving. This is a fresh, seriously delicious way to use it! Maple candied bacon and cranberry mayo are simple additions that take this turkey sandwich to the next level. Be sure to use good bread for this... I love focaccia!
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Ingredients
- 8 slices of bacon
- 1 Tbsp. maple syrup
- 4 Tbsp. packed light brown sugar
- 1/2 cup mayonnaise
- 1/2 cup cranberry sauce
- 1 tsp. finely grated lemon zest
- Kosher salt and black pepper, to taste
- 4 focaccia squares, split in half horizontally and toasted
- 4 lettuce leaves
- 8 thin slices cheddar cheese
- 2 vine-ripened tomatoes, thinly sliced
- 12 oz. leftover turkey (preferably white meat), thinly sliced
- Dill pickles, for serving
Directions
- Step 1Preheat the oven to 400°F. Arrange the bacon in a single layer on a foil-lined baking sheet. Brush the bacon with maple syrup and sprinkle with the brown sugar. Bake until the bacon is golden and the sugar is slightly caramelized, 12 to 16 minutes. Remove from the oven and let cool slightly.
- Step 2Meanwhile, in a small bowl, combine the mayonnaise, cranberry sauce, and lemon zest. Season with salt and pepper.
- Step 3Spread the cranberry mayonnaise on the cut sides of the focaccia. Layer the lettuce, cheese, tomatoes, turkey, and bacon between the focaccia halves. Serve with pickles.
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