6 slices thin white sandwich bread, toasted
1/2 cup cranberry sauce or relish, divided
3 tablespoons mayonnaise
1 cup cooked Brussels sprouts, thinly sliced, divided
6 slices cooked bacon (optional), divided
6 ounces thinly sliced cooked turkey breast, divided
Spread 1 heaping tablespoon of cranberry sauce on each of 2 slices of toast; set aside. Spread the mayonnaise on the remaining 4 slices of toast; set aside.
Top each slice of cranberry sauce toast with 1/4 of the Brussels sprouts, followed by 1/4 of the bacon, then 1/4 of the turkey. Top each sandwich with another slice of toast, mayonnaise-side down. Spread the remaining cranberry sauce on the other side of the toasts. Top the cranberry sauce with the remaining Brussels sprouts, bacon, and turkey. Finish each sandwich with the last slice of toast, mayonnaise-side down.
Gently press down on each sandwich to compact slightly. Using a serrated knife, cut each sandwich diagonally into 4 pieces. Secure each quarter with a toothpick, if desired. Serve immediately.