Chicken, Turkey, Fowl and Egg: Chicken, Turkey, Fowl Dishes: Wisconsin Turkey Gobbler

Tired of the same old turkey sandwiches? Try this delicious open-faced sandwich! Can use up those leftovers too!

Author: Wisconsin Milk and Marketing Board, adapted by CalorieKing
Date: December 02, 2010

Suggestions: For additional holiday leftover recipes: (Holidays and Special Occasions: Holiday Leftovers).

Serves: 8 person(s)
Yield: 8 x sandwiches

Preparation Time: 5 mins
Cooking Time: 10 mins
Extra Time: 1 hrs (for refrigeration)


    1 cup whole berry cranberry relish, divided
    1/4 cup reduced-fat mayonnaise
    2 Tbsp minced shallots or thinly sliced green onions
    1 Tbsp prepared horseradish
    8 slices rye bread (about 1.4 oz each) *
    0.45 kg skinless roasted turkey, thinly sliced *
    8 (1 oz) slices reduced-fat Wisconsin Provolone cheese


    In a small bowl, combine 1/4 cup cranberry relish, mayonnaise, shallots, and horseradish; mix well. Cover and refrigerate at least 1 hour to blend flavors.

    Spread each slice of bread with 1 heaping tablespoon of cranberry-mayonnaise mixture. Top each with 2 ounces turkey and 1 slice provolone cheese.

    Place on ungreased cookie sheet. Bake at 400ºF for 8 to 10 minutes, or until cheese is melted. To serve, top with additional cranberry relish.


    * If desired, replace roasted turkey with an equal amount of thinly sliced smoked turkey, reduced-sodium version if available. Replace regular rye bread with thick slices rye bread.

    Serving suggestions are not included in the nutritional analysis.

Nutritional Information
(Per Serving)

Calories:289 cals
Kilojoules:1,207 kJ
Fat:6.4 g
Carbohydrates:31.8 g
Protein:25.2 g
Cholesterol:59.6 mg
Sodium:391 mg
Saturated Fat:2.5 g
Fiber:1.6 g
Calcium:169.0 mg
Total Sugars:11.5 g

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