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'Wich of the Week: Herb Roasted Turkey With Cranberry Sauce

'Wich of the Week: Herb Roasted Turkey With Cranberry Sauce

After a morning of errands last weekend, I rewarded myself with an enormous Herb Roasted Sonoma Turkey sandwich from Pluto's, a local chain known for its sammies, salads, and comfort foods like mashed potatoes and stuffing. The aroma there always reminds me of Thanksgiving, so a sandwich made from freshly carved turkey and cranberry sauce was a must.


For today's 'Wich of the Week, I'll tell you how to create this traditional holiday leftover sandwich any time of year. After all, turkey and cranberry is such a delicious combination, it would be a shame to eat it only on Thanksgiving. To find out how to make it, read more.

Pluto's turkey-and-cran is exceptional for two reasons: The restaurant carves the turkey right off the bird, then sets the whole sandwich on the grill for a few minutes, giving the bread a distinct crispness. If you have a grill, I highly recommend this method; I'll be using a cast-iron grill pan. As for the turkey, you can buy thick-cut roasted turkey at most grocery store delis or — even better — you can purchase a raw turkey breast, coat it in herbs, and roast it yourself.


Here's what you'll need to replicate Pluto's sandwich at home:

  • 3 to 4 slices of thick-cut, herb-roasted turkey
  • 2 slices of sourdough bread
  • A handful of caramelized onions
  • Sierra Nevada Honey Mustard or similar
  • Garlic mayonnaise
  • 2 to 3 pieces of red leaf lettuce
  • 2 slices of tomato
  • About 1/8 cup of canned whole berry cranberry sauce, such as Ocean Spray

Coat the bottom slice of sourdough with mustard, then layer the lettuce, tomato, and turkey on top of the bread. On the other slice, spread the garlic mayo, followed by the cranberry sauce. Top the turkey stack with caramelized onions, then press the mayo-cranberry slice down on top. Place the sandwich on a grill or a grill pan until lightly crisped, about two minutes per side.

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