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Turkey, Cranberry, and Pesto Sandwich


  • • 1 baguette, sliced in half lengthwise

  • • 1/2 cup pesto sauce, as fresh as possible

  • • 4 small heirloom tomatoes, sliced

  • • 1/4 cup dried cranberries, roughly chopped

  • • 1/2 cup butter lettuce leaf

  • • 16 ounces turkey breast, sliced

  • • 8 ounces havarti cheese, sliced


  • 1.

    Build the sandwich by first spreading pesto on both sides of the bread.

  • 2.

    Layer turkey, lettuce, tomatoes, cranberries, and cheese on to the bottom piece of bread. Add the top. Slice into 6-8 little sandwiches.

  • 3.

    Serve and enjoy with your favorite sparkling wine cocktail at a luncheon. You can also Bake for a few minutes until the cheese melts and serve hot with some warm apple cider in the winter time.


Note1: I like to prepare fresh pesto straight from my garden the traditional way using lots of fresh basil, lemon juice, toasted pine nuts, garlic, Olive Oil, and salt/pepper.

Note2: When preparing the turkey, tomatoes, lettuce, and cheese, ensure the sizes fit the size of your bread. For a small baguette, they need to be fairly small.

Note3: Place the Cranberries directly on the Pesto. They will stick into the sandwich better this way.

Note 4: It is important to use good quality turkey. I prefer to roast my own after soaking in a basic brine for 24-48 hours. If you don't have the time to do this, use your favorite good quality deli cut.

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