Knock out multiple Thanksgiving leftovers in a single sandwich. "Cranberries, fried onions, turkey—these are familiar fall favorites," Mauro says. "But combining them with a barbecue sauce takes them in a new direction."

Makes 4 sandwiches


Cranberry Barbecue Sauce:
  • 1 cup cranberry sauce
  • 1 cup tomato puree
  • 3 Tbsp. apple cider vinegar
  • 2 tsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. kosher salt
  • 1/4 tsp. hot sauce
  • 1/2 pound sliced turkey
  • 4 hoagie rolls, buttered and toasted
  • 4 thick slices Fontina cheese, cut in half
  • 1 cup crispy onions, like French’s French fried onions


Total time: 25 minutes

To make cranberry barbecue sauce: In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer uncovered for 8 to 10 minutes, stirring frequently.

To make sandwiches: Preheat broiler. In a large bowl, mix turkey and 1 cup cranberry barbecue sauce, tossing to coat. Pile turkey on hoagie bottoms and top with Fontina cheese. Place sandwiches on baking sheet and broil until cheese melts and is bubbly. Add fried onions and hoagie tops and serve with extra barbecue sauce on the side.

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