Turkey Cranberry Sandwich
This turkey cranberry sandwich is made with freshly cooked turkey breast, cottage cheese, cranberry sauce, and crisp lettuce on wholegrain bread. Cranberry sauce adds a little sweetness, while cottage cheese replaces the usual mayonnaise and works well with the seasoned turkey. With 41g of protein per serving and only 4.4g of fat, it makes a high-protein, low-fat lunch for three.
Nutrition
- Calories 404kcal 140kcal
- Fat 4.4g 1.5g
- Carbs 43.8g 15.2g
- Protein 41.2g 14.3g
- Fibre 4.0g 1.4g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I usually make homemade sandwiches with chicken, so using turkey is a simple way to switch things up without adding extra steps. I really enjoy how turkey and cranberry sauce give the sandwich a sweet and savoury flavour without needing a heavy dressing. Cottage cheese is a good substitute for mayonnaise and also helps keep the sandwich high in protein and low in fat.
Tips and Variations
- Use seeded wholemeal bread if you prefer a firmer texture and a little extra crunch.
- Lightly toast the bread for a warmer sandwich that holds the filling well.
- Replace iceberg lettuce with baby spinach, rocket or mixed leaves.
- Use chicken breast instead of turkey breast.
- Briefly blend the cottage cheese for a smoother, creamier spread.
- Add thinly sliced cucumber for extra crunch.
- Mix a little Dijon mustard into the cottage cheese for a sharper flavour.
- Serve with vegetable sticks, a simple side salad or vegetable soup.
Meal Storage
To keep the best texture, store the cooked turkey, cottage cheese, cranberry sauce, and lettuce separately in the fridge. Put the sandwiches together just before serving. You can keep the cooked turkey in an airtight container for up to 3 days. If you need to make sandwiches ahead, cover and refrigerate them for up to 24 hours, but the bread may get softer. Keep everything chilled until you’re ready to eat.
Freezer tips
It’s best not to freeze the assembled sandwiches, since the lettuce and cottage cheese can release water and make the bread soggy after thawing. You can freeze the cooked turkey on its own in an airtight container for up to 2 months.
Let the turkey thaw overnight in the fridge.
Frequently Asked Questions
Yes. Leftover roast turkey works well, so you can skip the cooking step. Make sure it has been refrigerated promptly after cooking and is still within its recommended storage time.
Yes. Use the same amount of chicken breast, cook it thoroughly, then let it rest and slice it. Chicken also works well with the cranberry sauce and cottage cheese.
You can use redcurrant jelly or a mildly sweet fruit chutney instead. Both will change the flavour slightly, so start with a small amount and add more to taste.
Cream cheese, thick Greek-style yoghurt or hummus can all be used. Bear in mind that substitutions will change the nutritional values of the finished sandwich.
Yes. For the best texture, assemble the sandwiches without the lettuce, cover well and refrigerate overnight. Add the lettuce shortly before serving to keep it crisp.
Closing Note
This is also a great way to use leftover cooked turkey from another meal. Just skip the frying step and put the sandwiches together once the turkey is chilled. If you like chicken better, try my chicken and cottage cheese sandwich.
- 💪 High Protein
- 🪶 Low Fat
- ⏱️ Ready in 30
- 🌓 Partially Freezer Friendly
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