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.
Recipe Testers Reviews
This hot turkey sandwich is the stuff turkey sandwich dreams are made of. These were so wonderful that they will likely come to rival the actual turkey dinner in the future. Really quick to put together and the cranberry mayo takes the sandwich to the next level. Though the bread slices were a bit on the small size (I used a dense artisan sourdough), it was a filling meal. Make sure you use a sturdy bread as there’s a lot of stuff to hold together here. I used a homemade cranberry sauce that was spiced with orange zest and cinnamon. The grainy mustard in the mayo mixture wasn’t overpowering and balances nicely against the sweetness of the cranberry sauce. I used a homemade stuffing with French bread, Italian sausage, celery, and onion. I did heat up the stuffing a bit first as it was cold from the fridge and I didn't think it would heat through in the sandwich. I used Camembert cheese and 2 thin slices was the right amount to cover each sandwich.