Turkey Philly w/Cranberry Aioli

Lisa G. Sweet Pantry Gal


One of My specials at the deli. I like adding mushrooms but family don't care for them. This is a great change in the thanksgiving day leftover turkey sandwich. Enjoy, You can use regular mayo, but I added a cranberry mayo, use up that leftover cranberry!

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10 Min
10 Min
Pan Fry


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1 large
thinly sliced onions
2 small
1 green 1 red pepper thinly sliced
1 lb
thinly sliced turkey
(hot dog shape) bakery rolls
4 slice
mozzerella cheese shredded can be used


1/2 c
1 Tbsp
cranberry jellied
1 tsp
vinegarette (used raspberry)
s&p to taste

How to Make Turkey Philly w/Cranberry Aioli


  • 1Melt butter in a large skillet over med-high heat. Soften peppers and onions 5-10min till tender. Remove place on plate, add more butter or chicken stock and saute turkey & pepper for a few mins.
  • 2Place rolls open on a sheet pan. Divide onion pepper mix between each roll bottom, top with turkey then cheese.
    Leave rolls open and toast in 375 degree oven till cheese melts, about five minutes. Remove and spread mayo on top layer, close sandwich cut in half and enjoy!!!!!!

    For Aioli whisk ingredients in a small bowl, salt and pepper to taste. Plain mayo can be used in place.

Printable Recipe Card

About Turkey Philly w/Cranberry Aioli

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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