The Pilgrim

Pilgrim Turkey Sandwich Recipe

The Pilgrim

Course: Dinner, Lunch
Cuisine: Poultry, Sandwich, Vegetables
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 sandwiches
Author: Bryan Voltaggio
Finally, it has been done. The textures, flavors and aromas of the Thanksgiving meal, distilled into a single glorious sandwich. Behold, The Pilgrim.
Print Recipe


  • 12 Slices seven-grain bread
  • 24 ounces Leftover turkey from Thanksgiving dinner sliced
  • As needed Orange Cranberry Compote recipe follows
  • As needed Sage Cream Cheese recipe follows
  • 2 ounces butter at room temperature
  • Seasoning salt to taste (recipe follows)
  • 1/2 pound cranberries
  • 1 Orange quartered
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • pepper to taste
  • 2 cups Cream cheese at room temperature
  • 15 leaves Sagepicked finely chopped
  • 1 Garlic clove
  • 1/2 teaspoon salt
  • Seasoning salt
  • 1/4 cup sea salt
  • 3 Juniper berries toasted and ground
  • 1 Orange zested



  • Lay out two slices of seven grain bread on a cutting board.
  • Spread the Orange Cranberry Compote evenly across one slice of bread. Set aside.
  • Spread the Sage Cream Cheese evenly across the second slice of bread, then top with about four ounces of sliced, leftover turkey.
  • Place the slice of bread with the Orange Cranberry Compote on top of the turkey.
  • Brush the top and bottom of the sandwich with room temperature butter.
  • If you own an electric sandwich maker or Panini press, place the sandwich inside for 2 1/2 - 3 1/2 minutes. If you do not have a sandwich press, simply place the sandwich in a sauté pan on top of your stove, set at medium heat, and cook the sandwich for 3 1/2 - 4 1/2 minutes on each side.
  • Remove the sandwich and while still hot, season liberally with turkey seasoning salt.
  • Cut in half and serve while hot.


  • In a medium sauce pot, cook the cranberries, quartered orange, and sugar for approximately 20 minutes at a low simmer, then stir in a pinch of salt. Remove the pieces of orange and pour into a blender or food processor. Puree until smooth, then lightly season with pepper.


  • In a bowl, combine the cream cheese and sage using a rubber spatula, mixing well. Grate (or very finely chop) the garlic, adding to the bowl. Season to taste with salt and reserve for use.


  • Lightly toast the juniper berries in a pan, then place in a spice grinder and blend. Combine the juniper, salt and orange zest in a mortar pestle and combine all evenly.


Try this tasty recipe for The Pilgrim, which is not only packed with grains but is also under 500 calories.