Thanksgiving Turkey Sandwich
Thanksgiving Turkey Sandwich is what I reach for when I have leftover turkey and want to make it into a quick, tasty meal. Golden, crispy buttered sourdough holds melted Gouda, turkey, tangy Dijon, sweet cranberry sauce, and sharp arugula that balance perfectly. I serve these during casual lunches throughout Thanksgiving week and at family gatherings when everyone needs an easy bite between dinners. It's a crowd-pleaser that both kids and adults always ask for. You can keep assembled sandwiches in the fridge for up to 2 days or freeze them for a month, which makes them ideal for quick meal prep.
Ingredients
- 2 tablespoons butter
- 4 slices sourdough toasted
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 cups leftover roasted turkey
- ½ cup cranberry sauce
- 2 slices Gouda cheese
- ¼ cup arugula packed
Instructions
- Butter one side of each slice of bread. On the other side, spread mayonnaise on two slices and Dijon mustard on the remaining two.2 tablespoons butter, 4 slices sourdough, 2 tablespoons mayonnaise, 2 tablespoons Dijon mustard
- Layer the turkey and Gouda on the mustard-spread slices.2 cups leftover roasted turkey, 2 slices Gouda cheese
- Heat a non-stick pan over medium-high heat. Place the assembled slices in the pan, butter side down, and cook until lightly toasted.
- Spoon cranberry sauce over the turkey and cheese, and add the arugula.½ cup cranberry sauce, ¼ cup arugula
- Top with the mayo-spread slices to close the sandwiches.
- Serve warm with extra cranberry sauce on the side.
Video
Notes
- Use thick-cut sourdough: Thin bread soaks up the cranberry sauce and doesn't hold up to grilling, so choose slices at least ½-inch thick.
- Warm the turkey first: Cold turkey straight from the fridge won't heat through by the time the bread toasts, so microwave it for 30 seconds before assembling.
- Layer strategically: Put the cheese directly on the turkey so it melts from the residual heat and creates a barrier that keeps the bread from getting soggy.
- Don't overfill: Too much cranberry sauce makes the sandwiches messy and hard to flip, so stick to about 2 tablespoons per sandwich.
- Press gently while cooking: Use your spatula to press down on the sandwiches while they toast so the cheese melts faster and everything melds together.
- Flash freeze for meal prep: Wrap assembled sandwiches individually in plastic wrap and freeze on a baking sheet for 1 hour before transferring to a freezer bag so they don't stick together.
Nutrition
Calories: 1112kcalCarbohydrates: 96gProtein: 69gFat: 50gSaturated Fat: 20gPolyunsaturated Fat: 12gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 238mgSodium: 1539mgPotassium: 889mgFiber: 4gSugar: 29gVitamin A: 634IUVitamin C: 1mgCalcium: 337mgIron: 10mg
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