These turkey, cranberry, and brie sandwiches, are the perfect way to elevate your leftovers. Roast turkey, ripe brie, cranberry sauce, baby greens, and red wine aioli are stacked on toasted gluten free sourdough bread. It’s hard to get tired of leftovers when they’re this delicious. Jump Straight to the Recipe
GLUTEN FREE TURKEY SANDWICH WITH BRIE, CRANBERRIES, AND RED WINE AIOLI
Of all the things I love about Thanksgiving (and I love ALL the things about Thanksgiving) I might love the day after Thanksgiving the best. There’s something about a house that once was full, being quiet and empty. Something about listening to music while putting away the stemware and folding the linens. Something about knowing that folks are out there fighting for deals on televisions and sweaters while I’m snuggled up with the hubs and the critters. And, really, there’s something about the leftovers.
For at least 10 years, I’ve hosted friends and family and cooked a huge elaborate meal. This year, I had planned to go spend time with my awesome extended family in San Jose. Since I tore my ACL two weeks ago, that’s just not an option. My first reaction to the change of Thanksgiving plans was sadness, but then I realized that I’m actually so excited to spend a no-pressure quiet day in the house. Mulled wine, roast turkey, lovely potatoes, brussels sprouts, and cranberry sauce are the only things I’m planning on making. As for dessert, I’m headed to my friend Lisa’s house tomorrow night, and I’m hoping we’ll knock awesome gluten free pies, but if they don’t get made, I’m totally fine with that too.
Oh, and Friday… I’ve got no cleanup, no linens to wash, no set plans. My day is going to be spent with that warm mulled wine, binge watching Jessica Jones on Netflix and eating these turkey sandwiches with red wine aioli and brie. The level of chill is pretty commendable, don’t you think?
If you didn’t cook, this holiday, you can still make this sandwich with deli turkey and jarred cranberry sauce, it’s really all about this aioli. The red wine aioli is made with entwine Merlot. Everything about it is spectacular, from the color, to the balance of sweet, sour, and savory. It’s out of this world and kind of a sandwich game-changer.
I am a pretty serious sandwich maker. I love love love sandwiches and I hate it when they’re not properly made. My advice, spread the condiments fully to the edges of each piece of bread and also, via Dan Pashman of The Sporkful, ALWAYS add a layer of greens to prevent slippage. The greens help keep the good stuff from sliding out.
This post is sponsored by entwine wines a collaboration between Wente Vineyards and The Food Network. Though I received both product and compensation for this post, my opinions are not for sale. I only work with brands I love and feel will be useful for my readers. Thank you for supporting the brands that help make The Tomato Tart possible.
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- Two slices gluten free bread, toasted (I used Bread SRSLY Sourdough)
- 1 ½ tablespoons cranberry sauce
- ½ tablespoon red wine aioli (recipe below)
- 3 oz Roasted Turkey
- 1 handful of baby greens (I used baby kale)
- 2 oz ripe brie at room temperature
- ¾ cup entwine merlot
- ¼ cup red wine vinegar
- ½ cup dark brown sugar
- 1 clove garlic, finely minced
- ⅓ cup finely diced red onion (about a quarter of a medium red onion)
- zest from one small orange
- 1 bay leaf
- 1 cup mayo (either store bought or homemade is fine here)
- heavy pinch of salt
- ⅛ teaspoon black pepper
- In a small saucepan over medium heat, bring entwine merlot, red wine vinegar, brown sugar, garlic, onion, orange zest, and bay leaf to a boil. Lower heat to medium low and simmer for 20 minutes or until the liquid becomes very syrupy and is reduced to about ⅓ cup and onions are almost candied. Allow liquid to cool to room temperature, then remove the bay leaf. Place mayo in a small bowl, stir the red wine syrup into the mayo a little bit at a time until fully incorporated. Season with salt and pepper to taste. Cover and store leftovers in the fridge for up to a week for store bought mayo or three days for homemade.
- Spread cranberry sauce on one slice of the toasted bread and spread red wine aioli on the other side. Layer with baby greens, then turkey on one side and brie on the other. Add a few leaves of baby greens to one side of the sandwich, then put the two halves together and eat to your heart’s content.
Check out these fun Thanksgiving leftovers ideas from around the web
Thanksgiving Leftovers Pizza from Tasty Yummies
Turkey Holiday Hash from Boulder Locavore
Thanksgiving Leftover Waffles from Foxes Love Lemons
Thanksgiving Leftovers Salad with Cranberry Vinaigrette from The Roasted Root
Arugula Pesto Turkey Tartine from What’s Gaby Cooking
I have been cooking with wine almost every night – it seriously makes everything taste better! Love this leftovers idea!
As the old saying goes, I love cooking with wine, sometimes I even add it to the food! Happy Thanksgiving, Liz.
The sandwich looks insane, but, um, just hand me that little jar of wine aioli and the spoon PLEASE <3
LOVE this, so full of flavor and so good!
That aioli sounds like it has so much flavor and the color is outstanding! I will never say no to an excuse to have a glass of wine and put it in my food!
Woman! Holy moses this looks delicious.
I’m like the lamest sandwich maker in the world. I am gonna step up my game and make one of these asap! Sorry about your ACL that sucks!
I agree the leftover days are just as special as the holiday! This sandwich looks scrumptious! I love brie with cranberry sauce (I currently have both in the fridge). I must make this lovely lunch or light dinner soon. My hubby and I are going to enjoy it!
Lol I hate when sandwiches aren’t properly made too. There’s definitely a right way and a wrong way to make a sandwich. You nailed it with this one. The gluten free bread looks amazing and pairing the turkey and cranberries with Brie and red wine ailoi is genius. I can taste it now. Thanks for sharing 😃
What a gorgeous sandwich! I especially love your idea for the aioli… Isn’t everything better with wine?
I love leftovers too for some reason. I mean, I don’t do Thanksgiving, but I love friend’s Thanksgiving leftovers. 🙂 And I love sandwiches…. and aioli… and and and… I love black Friday. Wait, why did I go there. Nevermind. But really, I love Thanksgiving because of black Friday. :p Now, gimme my sandwich.
Red wine aioli may need to go on just about anything! Brilliant.
You had me at wine and brie!!!! May need more leftovers just to make this sandwich!!
Wow, this recipe really sounds delicious!! I loooove making different types of aioli. 🙂
This looks just so amazingly fantastic.. yummy
Looking at your sandwich I’m starting to regret I don’t celebrate Thanksgiving and don’t have any leftover turkey nad cranberry sauce…
This sandwich looks amazing! Love the flavor combinations! 🙂
Wow, what a gorgeous sandwich. I especially love your idea to make this. It looks so amazing. Thanks for sharing.
This is one seriously gorgeous sandwich. That aioli is freaking genius. Great use of wine.
You should teach photography lessons. I love how you capture light perfectly. It’s never harsh or dark. It’s always perfect. Just like your recipes.
Beyond amazing! I wish I had this for lunch today!
I know this is a Thanksgiving recipe but I would eat this all year round, loving all the flavors!
This sounds amazing – I LOVE Bread Srsly Sourdough too!
Thanks KC! I live for that sourdough. So great for avocado toast too 🙂