Here’s a quick and easy way to use up Thanksgiving leftovers: A toasted turkey and cranberry sandwich with green bean salad. (Linda Gassenheimer)

Here’s a quick and easy way to use up Thanksgiving leftovers: A toasted turkey and cranberry sandwich with green bean salad. (Linda Gassenheimer)

Twist on turkey sandwich is perfect for Thanksgiving leftovers

Prepare yourself a toasted Turkey Day cranberry sandwich and green bean salad for lunch on Nov. 27.

Turn your leftovers into a family-pleasing sandwich supper. Whether using leftover turkey or turkey from the deli, this gives a new twist to a turkey sandwich. It’s so simple to make that I use it anytime I have leftover turkey or chicken.

The salad is made with cooked green beans, but you can use any leftover or fresh vegetables you have on hand using the recipe as a blueprint.

Helpful hints:

■ Any type of whole grain bread can be used.

■ Any type of cranberry sauce or jelly can be used. Drain it if it is watery.

■ If using fresh green beans instead of cooked ones, microwave for 2 minutes.

■ An easy way to chop chives is to cut them with a scissors.

Countdown:

■ Prepare Green Bean Salad and set aside.

■ Toast bread and make sandwich.

Shopping list:

To buy: 1 loaf multigrain bread, 1 jar cranberry sauce, 1 jar Dijon mustard, ½ pound cooked or deli turkey breast (or use your leftover turkey), 1 small brie cheese, 1 head lettuce, 1 tomato, 1 package green beans (or use leftover green beans), 1 bunch celery and 1 bunch chives.

Staples: Reduced-fat salad dressing, salt and black peppercorns.

Toasted turkey cranberry sandwich

4 slices multigrain bread

¼ cup cranberry sauce

2 tablespoons Dijon mustard

½ pound cooked, sliced turkey breast

2 slices brie cheese (about 2 ounces)

4 lettuce leaves

4 slices tomatoes

Toast bread. Mix cranberry sauce and mustard together. Place bread on counter top and spread each slice with cranberry sauce mixture. Divide the turkey between two and place on two bread slices. Place brie slices on top of the turkey. Add lettuce leaves and then tomatoes. Cover with the two remaining bread slices, cranberry mixture toward the inside of the sandwich. Carefully, cut sandwiches in half.

Makes 2 servings. Nutrition per serving: 469 calories (27% from fat), 14 grams fat (5.9 grams saturated, 3.4 grams monounsaturated), 103 milligrams cholesterol, 47.4 grams protein, 40.2 grams carbohydrates, 5.9 grams fiber, 653 milligrams sodium.

Green bean salad

2 cups cooked green beans, or other leftover vegetable

½ cup sliced celery

¼ cup reduced-fat salad dressing

Salt and freshly ground black pepper

2 cups lettuce leaves

2 tablespoons chopped chives

Add green beans and celery to a bowl and toss with the salad dressing and salt and pepper to taste. Divide the lettuce leaves between two dinner plates and spoon green bean mixture on top. Sprinkle with chives.

Makes 2 servings. Nutrition per serving: 67 calories (31% from fat), 2.3 grams fat (0.2 grams saturated, 0.7 grams monounsaturated), 2 milligrams cholesterol, 2.8 grams protein, 10.8 grams carbohydrates, 4.2 grams fiber, 39 milligrams sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.wdna.org and all major podcast sites. Email her at linda@dinnerinminutes.com.

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