I tend to like mine on the more straightforward side. So nothing too fancy: just Hellmann’s and some cheese. Lettuce and tomato if I happen to have it, but usually I don’t have both. If I do have those, then usually I’ll also put some thinly sliced onion with salt and pepper on it. While I like cranberry sauce with hot turkey, I don’t like it on turkey sandwiches. There’s a sub chain called Cappriotti’s out of Delaware with locations in 16 states that is famous for their turkey sandwich (the Bobbie), but the one time I had it, I didn’t like it: it had stuffing, cranberry sauce, and mayo. Just way overcarbed for my tastes and didn’t work at all, but lots of folks love it. Their other sandwiches are quite nice, though.
If I’m feeling a little more ambitious, I might do a curried turkey salad type of thing: leftover turkey diced, celery, curry powder, mayo. In this case I do use some leftover cranberry sauce, if it’s the whole berry type, as the fruit and the sweet & sour, then whatever else I have around the house that looks like it might fit. If I have some leftover nuts, they’ll get thrown in there. Finely diced red onion or scallions. Got cilantro? That can go in, too. That sort of thing. It’s an improvisatory type of dish, with the main points being a curry powered mayonnaise base, and then usually a sweet and acidic component, a textural component, and go from there. You can also cut some of the mayo with some yogurt if you want it a bit lighter, but you also don’t need to put that much mayo in it.