Name: Thanksgiving Leftovers Sandwich
Total time: 20 min
Yield: 4
Ingredients: 1 pound roast turkey, cut into 1/4-inch thick slices; 1 1/2 cups gravy, divided; 2 cups leftover stuffing; 1/4 cup cranberry sauce; 1/4 cup whole grain mustard; 1/4 cup leftover mashed potatoes; 1/4 cup mayonnaise; 8 sourdough bread slices; 8 ounces Brie, thinly sliced; 2 cups arugula leaves

Thanksgiving Leftovers Sandwich

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If you think the best thing about Thanksgiving is the sandwich you make the next day, this is the recipe for you.

Chandra Ram

Published on August 2, 2023

Thanksgiving Leftovers Sandwich — Photo:
Matt Taylor-Gross / Food Styling by Barrett Washburne

Active Time:

10 mins

Total Time:

20 mins

Servings:

4 servings

One of our favorite things to eat all year is a sandwich made from all the leftovers from Thanksgiving dinner. You can pile everything on bread, but we like to warm the turkey, gravy, and stuffing, and layer them with mashed potatoes, cranberry sauce, and a little Brie.

Frequently asked questions

How do you make a Thanksgiving leftover sandwich?

We use leftover turkey, stuffing, mashed potatoes, cranberry sauce, and gravy to make this sandwich. The secret to this sandwich is being creative with your leftovers. We mixed leftover mashed potatoes and gravy with mayonnaise to make one sandwich spread, and made another with leftover cranberry sauce and whole grain mustard.

What should I use to make this sandwich?

You can go without the stuffing, but we think it adds a nice savory layer to the sandwich; here are some stuffings to try. Turkey, of course, needs to be part of the sandwich, too. Even the simplest cranberry sauce will blend with the mustard nicely, as will a basic mashed potato recipe. The turkey gravy is key to reheating the turkey without drying it out; we like Anthony Bourdain’s recipe for this Thanksgiving essential.

Notes from the Food & Wine Test Kitchen

Be sure to layer all the components of this sandwich as listed in the recipe — there’s a purpose to the order. Spreading the mashed potato and gravy mixture on the bottom slice of bread helps keep the stuffing placed on top in place. The turkey goes on next, and then the sliced Brie, which melts a bit from being in contact with the warmed turkey. The arugula is next, so it doesn’t wilt next to the warm ingredients; as well, its peppery flavor pairs well with the cranberry mustard.

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Ingredients

1 pound roast turkey, cut into 1/4-inch thick slices
1 1/2 cups gravy, divided
2 cups leftover stuffing
1/4 cup cranberry sauce
1/4 cup whole grain mustard
1/4 cup leftover mashed potatoes
1/4 cup mayonnaise
8 sourdough bread slices
8 ounces Brie, thinly sliced
2 cups arugula leaves

Directions

Preheat oven to 350°F. Place turkey slices in an oven-safe baking dish, spoon 1 cup gravy on top and turn turkey slices to coat them in gravy. Place stuffing in another oven-safe baking dish. Heat stuffing and turkey in oven until warmed through, 10 minutes.
Meanwhile, stir together cranberry sauce and mustard in a small bowl. Whisk together mashed potatoes, the remaining 1/2 cup gravy, and mayonnaise in a separate bowl. Spread mashed potato mixture on 4 bread slices and layer stuffing, roast turkey, Brie, and arugula on top. Spread cranberry mustard on remaining bread slices, place on top of sandwich and serve.