Black Pepper and Cranberry Turkey Sandwich Recipe — Spicy black pepper turkey, dried cranberries, hummus, and even chips are the best thing to happen to sliced bread!
I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
Let’s talk turkey.
I feel like this bird is the word for the month of November, and then is filed away next to the candy corn and cranberries until next year. Let’s change that.
..at least in the name of sandwiches. We’re still in October people, so we’ll save turkey’s roasted glory for another month. As much as this sammy doesn’t feel like Thanksgiving, it feels like Thanksgiving.
Salt and peppery turkey, sweet cranberries, and the crunch of potato chips. If that isn’t T-Day for you, I suggest you take the next Mayflower outta town and rethink your priorities.
Really though, you should just include chips in sandwiches. It’s convenient. It adds texture. And it bypasses the likelihood that I can fit an entire bag of them in between two slices of bread. Wraps are a whole new playing field my friend.
And unlike the usual post-Thanksgiving sandwich of mass consumption, there’s no mayo present in this party. I used one of Sabra’s new spreads, in Sea Salt and Black Pepper form, which added twice as much flavor and 75% less fat than the twinkle in mayo’s eye.
Put that in your turkey and brine it.
- 2 slices whole wheat bread
- 2 tablespoons Sabra Black Pepper Hummus Spread
- 2 slices black pepper turkey
- 2 tablespoons dried cranberries
- 1 slice light swiss cheese
- ¼ avocado, sliced
- black pepper kettle chips
- Spread black pepper hummus both slices of bread.
- Top one slice with turkey, cheese, and avocado.
- Top the remaining slice with cranberries and chips.
- Combine both slices together and serve.
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Make it a great day!
Do you eat turkey all year long?
Favorite sandwich filling?