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Turkey Salad Sandwiches with Red Grapes

Created by Chuck,


These tangy sandwiches are a great way to use leftover turkey.
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At a glance
Main Ingredient
Cooking Method
1/2 cup pecans
4 cups turkey, diced, cooked
1 cup red grapes, halved if large
1 cup celery, diced
1/4 cup green onion, sliced
2 tablespoons fresh tarragon, chopped
3/4 cup mayonnaise
salt and pepper
4 tablespoons cranberry sauce, optional
4 submarine rolls


Heat the oven to 350 degrees.

Place the pecans on a rimmed baking sheet and bake until lightly browned, 8 to 10 minutes. Let them cool, then chop.

Place the turkey, grapes, celery, pecans, green onions and tarragon in a large bowl. Stir in the mayonnaise and mix well. Add salt and pepper to taste. (If you're making this ahead, add the green onions right before serving.)

Spread a thin layer of cranberry sauce on one side of the rolls or bread, then add the turkey salad. Top with the roll half or another slice of bread, cut into halves and serve.

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