This hot turkey sandwich recipe is stuffing, cheese, cranberry sauce, and, natch, turkey crammed between a couple slices of bread and sizzled in butter until golden and crisp.
This hot turkey sandwich made with Thanksgiving leftovers and cheese is either a glorified grilled cheese or a blinged up turkey melt, depending on your perspective. Whatever you call it, it’s so insanely satisfying with it’s stuffing, cheese, cranberry sauce, and turkey crammed between a couple slices of bread and sizzled in butter until golden and crisp, you just may find yourself making Thanksgiving dinner more than once a year just so for the leftovers.–Renee Schettler Rossi
Hot Turkey Sandwich
- Quick Glance
- 20 M
- 20 M
- Makes 2
- 2 tablespoons mayonnaise
- 2 tablespoons leftover cranberry sauce or cranberry relish
- 1 tablespoon grainy Dijon mustard
- 2 tablespoons unsalted butter, softened
- 4 slices sturdy country white or rye bread
- 4 slices leftover roast turkey
- 1/2 cup leftover stuffing, armed if desired
- 4 slices avocado
- 4 thin slices sharp Cheddar or Brie cheese (or whatever happens to be in the refrigerator)
- 1. In a small bowl, stir together the mayonnaise, cranberry sauce, and mustard.
- 2. Spread 1 side of each bread slice with the butter. Place 2 slices of bread, buttered sides down, in a large skillet off the heat. Spread the unbuttered side of each slice with a little cranberry mayo. Pile on the turkey, then the stuffing, then the avocado, and then the cheese. Spread a little more cranberry spread on top of the cheese. Add the second slices of bread, buttered side up. Turn the heat to medium and place the skillet on the burner. Cook, flipping once, until the sandwiches are golden brown, 2 to 3 minutes per side.
- 3. Cut the sandwiches in half and serve immediately with the remaining cranberry mayo sauce on the side for dipping.