Turkey Leftover Sandwiches with Cranberry Sauce
This incredible sandwich transforms your Thanksgiving extras into a whole new meal that might be even better than the original feast.
Servings: 2
Calories: 1247kcal
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 stuffing
- 1 cup gravy warm
- 1 cup arugula leaves spinach, mixed greens, or lettuce
- 1 cup 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.
- Optional: Heat turkey slices in the microwave in 30-second increments until warmed through, or use cold.
- Build sandwiches by spreading mustard on one side of the toasted bread.
- Layer 3-4 turkey slices and top with Swiss cheese.
- Add a generous portion of stuffing and drizzle with warm gravy.
- Top with fresh arugula and 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
Calories: 1247kcal | Carbohydrates: 164g | Protein: 34g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 2615mg | Potassium: 420mg | Fiber: 10g | Sugar: 56g | Vitamin A: 1770IU | Vitamin C: 3mg | Vitamin D: 0.01µg | Calcium: 463mg | Iron: 8mg