Thanksgiving Leftover Turkey Sandwich with EVOO

If your fridge is full of post-Thanksgiving odds and ends, this leftover turkey sandwich is the cozy, nutrient-forward upgrade you didn’t know you needed. Instead of stacking random leftovers on bread, this version layers savory sliced turkey, tart cranberry sauce, fresh greens, and a drizzle of high-phenolic olive oil to turn yesterday’s feast into a meal that tastes intentionally crafted—not improvised.

Built with anti-inflammatory ingredients and rich fall flavors, it’s a quick 5-minute lunch that feels both satisfying and good for you. Every bite is savory, tangy, and bright, thanks to the peppery kick of polyphenol-rich EVOO and the freshness of arugula and microgreens. It’s the perfect way to elevate your leftovers while giving your body an extra dose of wellness.

Thanksgiving Leftover Turkey Sandwich with EVOO

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Servings

1

This isn’t your average turkey sandwich — it’s afall-inspired upgrade made with nourishing, anti-inflammatory ingredients that taste as good as they make you feel. 🤎

Author:

Jacqueline Genova

Ingredients

• 2 slices of AWG bread (gluten-free & sourdough-style)

• Sliced turkey

• 1 slice dairy-free cheese

• 1 tbsp Kyoord high-phenolic olive oil

• Handful arugula

• Microgreens

Directions

1. Lightly toast the bread until warm 

2. Layer sliced turkey onto one slice of bread

3. Add the dairy-free cheese on top of the turkey

4. Spoon the cranberry sauce over the cheese

5. Add a handful of arugula and top with microgreens

6. Drizzle 1 tbsp of Kyoord High-Phenolic Olive Oil over the greens for extra flavor and antioxidants

7. Close the sandwich, slice in half if desired, and enjoy immediately.

Recipe Note

Swap arugula for spinach if you prefer a milder green.

Add a sprinkle of flaky salt or cracked black pepper for extra flavor.