Hands down my favorite part of Thanksgiving is turkey leftovers.  There is nothing better than sliced turkey breast on a toasted sandwich with mayo and mustard.  Excuse me while I wipe up my drool!  This year I knew it was time to step it up a notch.  There was no way I was having a turkey sandwich without incorporating my mom’s cranberry relish (recipe here)  in some way.  Without further ado, I present the best ever after Thanksgiving toasted turkey sandwich!


  • 2 slices clean eating bread
  • 1 tbsp clean eating mayo (I use Spectrum Brand Light Canola Mayo, Eggless, Vegan)
  • 1/2 tbsp Dijon Mustard
  • Several slices of leftover turkey breast (I prefer my sandwiches cold but you can heat your turkey up if you would like a hot sandwich)
  • 2 tbsp Clean Eating Cranberry Relish (recipe here)
  • handful of arugula leaves


  1. Toast 2 slices of bread.
  2. Spread mustard on one slice, mayo on the other.
  3. On one half of the toast add the turkey breast, then the cranberry sauce, then the arugula leaves. Top with the other slice of toast.
  4. Cut in half and ENJOY!

Nutritional Info:

Makes 1 servings.

Nutrients per serving:  Calories: 355, Cal. from Fat: 36, Total Fat: 6g, Sat. Fat: 0g, Carbs: 36g, Fiber: 9g, Sugars: 0g, Protein: 34g, Sodium: 187mg, Chol: 59mg


We have a local bakery that makes amazing clean breads.  For this recipe I used Breadsmith Rustic Italian bread (ingredients of unbleached unbromated wheat flour, water, salt and yeast) but I also love using Ezekiel Sprouted Grain breads.

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