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 its stuffing, cheese, cranberry sauce, and turkey crammed between a couple of 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
Hot Turkey Sandwich FAQs
What other ways can I serve a hot turkey sandwich?
When you have so much stuffed into a sandwich, you might find it hard to contain, like some of our testers did. A good option is using a panini press or waffle-maker to help your sandwich gain a little stability through being compacted a bit.
Hot Turkey Sandwich
- 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)
- In a small bowl, stir together the mayonnaise, cranberry sauce, and mustard.
- 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.
- 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 side (I used a dense artisan sourdough), it was a filling meal. Make sure you use 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 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 were the right amount to cover each sandwich.
We celebrated Thanksgiving early this year so I had all the ingredients to make these sandwiches. As we all know the best thing about T-day is having leftovers–whether you are standing in front of the open fridge eating cold stuffing or putting leftover cranberry-orange sauce in your oatmeal! Since almost everything was already made the sandwich came together very quickly.
I used leftover raw cranberry orange relish to mix with the mayonnaise and large slices of country white bread. I did warm up the stuffing a bit in the microwave before putting on the sandwich. Used sharp cheddar cheese which went nicely with the cranberry. Cooked sandwiches for 3 minutes per side and they were gorgeous and golden brown. Since the bread slices were big, each person had a half and it was plenty for 4 people.
We loved them–the only thing was we didn’t have enough dipping sauce, but it was easy to mix up more. The only negative comment I have is that I don’t think the avocado was necessary. It got lost amidst all the other flavors, so I would leave it out next time.
This was a nice, fresh take on a hot turkey sandwich. It wasn’t nearly as heavy and coma-inducing as a regular hot turkey sandwich (the type that is typically open-faced and smothered with gravy). It really makes two generous servings but because we still had some family in town I actually split the 2 sandwiches between 4 people because I wanted everyone to try them.
The only change I would make would be to forgo the stuffing. Not that it wasn’t tasty in the iteration with the stuffing, but it just made the sandwich a little heavier than necessary. Also, because my stuffing is pretty zesty, we felt like the strong flavors somewhat overpowered the rest of the brighter, lighter, more fresh ingredients. I made two more sandwiches without the stuffing and we all agreed that they were even better.
This recipe would serve two people adequately. The sandwich quickly toasts up but it is very hard to turn it over on the pan without the filling spilling out. I think the ingredients are a good combination. However, I think the sandwich would work better in a sandwich toaster so that the contents of the sandwich are contained. When the sandwich is cut in half again it tends to spill out. This might have been minimized in a panini press where the whole sandwich was pressed flatter and the melted brie helped to keep the sandwich together.
I thought the stuffing and the cranberry flavours were not particularly strong and so I would add a little more of these next time. Overall I enjoyed the sandwich.
Originally published November 25, 2016