Leftover Turkey Sandwich
The days after Thanksgiving are all about disguising leftovers in new and exciting ways. There’s turkey hash, turkey salad and, of course, there’s the turkey sandwich. It’s a classic of the Thanksgiving-leftover genre.
If you’re like us, you usually smear some butter on a dinner roll, slap on some turkey and call it good, and it IS good — hearty, comforting, familiar. But imagine the possibilities! Think of all the simple, satisfying twists that could elevate the humble leftover sandwich. What if you layered it with cranberry sauce, stacked on some cheese and sliced avocado and slathered it with gravy?
We imagined it, then we did it, and the results were irresistible. We used crispy, golden sourdough bread, a mildly nutty cheese and crunchy greens, then we added some gravy, which might seem like a stretch but is oh-so-good. Think of it as a condiment that adds savory depth and creates — dare we say it? — the perfect bite.
2 to 4 servings
Preparation time: 10 minutes
Cook time: 10 minutes
4 tablespoons mayonnaise
4 slices of sourdough
¼ cup cranberry sauce
2 slices turkey
¼ cup gravy
1 cup loosely packed arugula
4 slices Havarti cheese
1 avocado, sliced
- Spread 1 tablespoon of mayo on one side of each slice of sourdough. Spread 2 tablespoons of cranberry sauce on the other side of 2 of the slices of bread.
- In a medium nonstick skillet, toast 1 slice of sourdough (without cranberry sauce), mayo-side down, over medium heat. Stack the slices of turkey, spread 2 tablespoons of gravy in the middle and place 2 slices of cheese on top. Cover for 1 to 2 minutes, until the bread is toasted and the cheese is melted.
- Uncover and add ½ an avocado, sliced, and ½ cup arugula on top. Place another piece of bread on top, with cranberry sauce facing the arugula. Flip the sandwich and cook until toasted, about 2 minutes.
- Repeat steps 2 and 3 with the second sandwich.
- Slice the sandwiches in half and enjoy!