PARTNER POST: Be inspired this season to make little changes to your holiday menu by adding the merriest berry – blueberries — into your recipes.
Turkey is a perfect food this time of year, even as leftovers and especially when served in a beautiful sandwich with a slightly sweet blueberry aioli.
By Lyubomira Lsl
Quick lunch, a light meal on the go or even party food – sandwiches are so versatile! And in my opinion, they should always be easy to make, packed with simple, wholesome ingredients. 
It has been a while since last time I had a turkey sandwich. I usually eat a lot of turkey around the winter holidays, but it could definitely be consumed year-round and it is a great source of protein.
Slice these sandwiches into small bite sized pieces and they will be the perfect addition to a holiday party platter. You can even make them with leftover turkey from Thanksgiving.
If you have been following my blog for a while, you know that I absolutely love blueberries. I add them to sweet or savory dishes and smoothies.
I decided to experiment a little and add blueberries in the form of a blueberry mayo to these turkey sandwiches. The result was fantastic! Slices of dense pumpernickel bread with light, slightly sweet blueberry mayo, roasted turkey and fresh lettuce. My family loved the idea of blueberry mayo. Follow the link here for this delicious recipe.
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Click here for more holiday inspiration with blueberries.
Frequently Asked Questions
What type of bread works best for the blueberry and turkey sandwiches?
Dense pumpernickel bread is recommended for these sandwiches as it complements the flavors of the blueberry mayo and turkey.
Can I use store-bought mayonnaise instead of making the blueberry mayo from scratch?
Yes, you can use store-bought mayonnaise, but for the best flavor, consider mixing in fresh blueberries to create your own blueberry mayo.
How can I incorporate leftover turkey into this recipe?
You can easily use leftover turkey from Thanksgiving by slicing it thinly and layering it between the slices of pumpernickel bread with the blueberry mayo.
