Turkey Leftover Sandwiches With Cranberry Sauce
Got leftover turkey taking up space in your fridge? These incredible turkey sandwiches transform your Thanksgiving extras into a whole new meal that are simple and delicious. Each bite combines perfectly toasted sourdough, tender sliced turkey, and all your favorite holiday sides.
These flavor-packed sandwiches come together in just 15 minutes, making them perfect for those post-holiday days when you want something delicious but don’t feel like cooking. The combination of warm turkey, melty Swiss cheese, and tangy cranberry sauce creates a sandwich that’ll have you buying extra-large turkeys just for the leftovers.
Looking for more ways to use up your holiday leftovers? Try my Easy Turkey Cranberry Sliders for a fun twist, or warm up with my Tuscan Sausage Potato Soup for something completely different.
Table of Contents
Reasons You’ll Love This Recipe
- 15-Minute Meal: Transform leftover turkey into a gourmet sandwich faster than heating up the oven
- Zero Waste: Uses multiple Thanksgiving leftovers in one delicious creation
- Customizable: Easily adapt with different cheeses, greens, or extra leftovers like mashed potatoes
- Make-Your-Own Bar: Set up all the ingredients and let everyone build their perfect sandwich
Recipe Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Ingredient Notes:
- Sourdough bread – The sturdy texture and tangy flavor of sourdough makes it perfect for holding all the delicious fillings, but you can substitute any bread you prefer.
- Butter – Used for toasting the bread to golden perfection, butter adds rich flavor and helps create a crispy exterior.
- Dijon mustard – Adds a tangy kick that cuts through the richness of the other ingredients, but can be omitted if you’re not a fan.
- Leftover turkey meat – The star of the show! Both white and dark meat work great, and you can use as much as you like.
- Swiss cheese – Its mild, nutty flavor complements the turkey without overpowering it. Feel free to substitute with provolone, cheddar, or your favorite cheese.
- Stuffing – Adds another layer of flavor and texture. Use any leftover stuffing variety you have.
- Gravy – Brings moisture and richness to the sandwich. Warm it slightly for the best results.
- Arugula leaves – Provide a peppery crunch and fresh contrast to the rich ingredients. Can substitute with any leafy greens.
- Cranberry sauce – The sweet-tart flavor perfectly balances the savory elements. Both whole berry and jellied work great.
Substitutions and Additions
- Bread Options – Try ciabatta, whole grain, or rye bread instead of sourdough
- Cheese Choices – Swap Swiss for provolone, cheddar, mozzarella, or fontina
- Green Alternatives – Use spinach, mixed greens, or lettuce in place of arugula
- Extra Additions – Layer in leftover mashed potatoes, green bean casserole, or roasted vegetables
- Sauce Variations – Try mayo, herb aioli, or Sriracha Aioli instead of mustard
How to Make Turkey Leftover Sandwiches (step-by-step directions)
- Melt butter in a large skillet over medium heat. Place bread slices in a single layer and toast until golden brown on both sides. Work in batches if needed, adding more butter as necessary. Transfer toasted bread to a plate. (Photos 1 & 2)
- Optional: Heat turkey slices in the microwave in 30-second increments until warmed through, or use cold. (Photo 3)
- Build sandwiches by spreading mustard on one side of the toasted bread. (Photo 4)
- Layer 3-4 turkey slices and top with Swiss cheese. (Photos 5 & 6)
- Add a generous portion of stuffing and drizzle with warm gravy. (Photos 7 & 8)
- Top with fresh arugula and cranberry sauce. (Photos 9 & 10)
- Close the sandwich with the remaining bread slice and press gently. (Photos 11 & 12)
- Serve immediately with chips and extra warm gravy on the side.
Recipe Tips
- Toast the bread until golden brown for the best texture and stability
- Warm the gravy separately before adding to prevent soggy bread
- Layer cheese next to warm turkey to encourage melting
- Don’t oversaturate with gravy – you can always serve extra on the side
- Build sandwiches just before eating for the best results
Storing Tips
- Storage: These sandwiches are best enjoyed fresh and aren’t recommended for storage
- Make Ahead: Toast bread and prepare ingredients in advance, but assemble just before serving
- Leftovers: Store individual components separately in airtight containers
- Reheating: If needed, toast the assembled sandwich in a pan over medium heat until warmed through
Serving Suggestions
Serve these hearty sandwiches with Easy Air Fryer Garlic Parmesan Fries or classic potato chips. For a lighter option, pair it with Heirloom Tomato Salad with Balsamic & Feta. Don’t forget to serve extra warm gravy on the side for dipping!
Recipe FAQs
Yes! While warm turkey is delicious, the sandwich works great with cold turkey too. It’s totally up to your preference.
Toast the bread well, and don’t oversaturate with gravy. Serve extra gravy on the side for dipping instead of adding too much to the sandwich.
Use refrigerated leftover turkey within 3-4 days of cooking for best safety and quality.
Sourdough is great because it’s sturdy and flavorful, but any bread that can hold up to the fillings will work well.
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Turkey Leftover Sandwiches with Cranberry Sauce
Ingredients
- 4 slices sourdough sandwich bread
- 4 tablespoons butter
- 4 tablespoons dijon mustard
- 6-8 thick slices of leftover turkey meat (use as much meat per sandwich as you want!)
- 4 Swiss cheese slices or choice of cheese
- 1 ½ cup (300 g) stuffing
- 1 cup (236 g) gravy warm
- 1 cup (20 g) arugula leaves spinach, mixed greens, or lettuce
- 1 cup (280 g) whole cranberry sauce
Instructions
- Melt butter in a large skillet over medium heat. Place bread slices in a single layer and toast until golden brown on both sides. Work in batches if needed, adding more butter as necessary. Transfer toasted bread to a plate.4 tablespoons butter
- Optional: Heat turkey slices in the microwave in 30-second increments until warmed through, or use cold.6-8 thick slices of leftover turkey meat
- Build sandwiches by spreading mustard on one side of the toasted bread.4 tablespoons dijon mustard,4 slices sourdough sandwich bread
- Layer 3-4 turkey slices and top with Swiss cheese.4 Swiss cheese slices
- Add a generous portion of stuffing and drizzle with warm gravy.1 ½ cup stuffing,1 cup gravy
- Top with fresh arugula and cranberry sauce.1 cup arugula leaves,1 cup whole cranberry sauce
- Close the sandwich with the remaining bread slice and press gently.
- Serve immediately with chips and extra warm gravy on the side.
Notes
- Toast the bread until golden brown for the best texture and stability
- Warm the gravy separately before adding to prevent soggy bread
- Layer cheese next to warm turkey to encourage melting
- Don’t oversaturate with gravy – you can always serve extra on the side
- Build sandwiches just before eating for the best results
Nutrition Information
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