Turkey and Brussels sprout melt

A melty, cheesy sandwich experience balanced by the slight roasted bitterness of the Brussels sprouts and the sweet and smoky mayonnaise. This is a great sandwich to enjoy with leftover Thanksgiving turkey.
schedule 10 minutes
schedule 35 minutes
schedule 45 minutes


Cranberry chipotle mayonnaise
  • 1 cup mayonnaise
  • 14 cup cranberry sauce
  • 2 teaspoons finely diced chipotles (in sauce)
  • 2 teaspoons adobo sauce (from the can of chipotles)
Roasted Brussels sprouts
  • 13 pound Brussels sprouts
  • 2 tablespoons olive oil
  • kosher salt and ground black pepper
Sandwich assembly
  • turkey, sliced or chopped
  • roasted Brussels sprouts (from above)
  • 4 slices of sourdough sandwich bread or another type of hearty sandwich bread
  • cranberry chipotle mayonnaise (from above)
  • 2 to 4 slices of Muenster cheese (or provolone cheese)


Cranberry chipotle mayonnaise: combine all ingredients in a small bowl and mix to combine. 

Add to a sealed container and keep in the refrigerator for up to two weeks. 

Roasted Brussels sprouts: preheat your oven to 400 degrees F (205 C).

Trim the tough stems off of your Brussels sprouts and cut each one in half or quarters depending on size. Add the trimmed and cut sprouts to a large bowl.

Add olive oil, salt, and pepper to the bowl with the sprouts and toss to combine everything.

Place each Brussels sprout on a baking sheet, cut side down.

Bake at 400 degrees F for 18-20 minutes. There should be some browning, and some of the loose leaves should appear to have burned, but they will still be ok. The main thing to check for is the tenderness of the sprouts themselves. Poke with a fork to ensure they are soft but still have some texture. Remove the Brussels sprouts to a bowl to be ready for use in the sandwich. They will keep in the refrigerator for up to four days. 

Sandwich assembly: place a large skillet over medium heat. Add slices of turkey to warm.

Add Brussels sprouts to heat up as well. Chop the Brussels sprouts first if you want them to be a bit smaller for the sandwich

Once the turkey and the sprouts are warm, we can start building our sandwich. Remove the pan from the heat. 

Spread cranberry chipotle mayonnaise on one slice of bread. Top with a slice of cheese. Top the slice of cheese with pieces of warm turkey and a small pile of warm Brussels sprouts.

Top with another slice of cheese (if using more than 1 per sandwich) and then top everything with another slice of bread that has been spread with more cranberry chipotle mayonnaise.

Wipe out the skillet/pan that you were using to heat up the turkey and Brussels sprouts. Add two tablespoons of butter to the pan and when the butter is melted and bubbly add your assembled sandwiches. Add/spread a little butter on the top slice of bread so that it will help when you flip the sandwich.

Cover the pan with a lid or a sheet pan to cause some steam to form inside the pan which will help to melt the cheese. 

Cook on the first side for 2 or 3 minutes. Check to make sure you aren't browning the bread too quickly. Flip and cook the sandwich for another 2 minutes on the second side. 

Once the sandwiches are browned to your liking, serve and enjoy.

Have you made this recipe? Tag @beerinator and let him know!


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