Delish Leftover Turkey Sandwich Ideas

If you’ve got a fridge full of “I’ll deal with it later” turkey, this is your sign. We’re turning those day-after scraps into a hot, drippy, crunchy, swoon-y sandwich situation. Think: buttery toasted bread, a swipe of cranberry-mayo, melty cheese hugging juicy turkey, and a big mug of warm gravy on the side for dipping like it’s a French dip met Thanksgiving and fell in love.

My husband claims he “doesn’t do leftovers,” yet every year I find him at the stove, barefoot, flipping these turkey melts like a short-order cook and humming some dad-rock classic. The kids call it “the dunk sandwich,” and honestly, same. It’s become our post-holiday ritual: pajamas, football buzzing in the background, and plates of messy, perfect sandwiches we eat with extra napkins and zero regrets.

How to Make It

Here’s the vibe: we’re building two hefty sandwiches using what you’ve got. Mix cranberry sauce with mayo and a little Dijon so it’s tangy-sweet (game-changer). Butter your bread and press some stuffing right into the butter—yep, outside of the sandwich—so it fries up all crispy on the griddle. Pile on turkey (warm it a touch so it’s not stringy), add cheese, a few red onion slices or pickles if you’re into contrast, then griddle low and slow so the cheese melts before the bread scorches. Warm that gravy till it’s sippable and serve it on the side for dipping. Dinner is done.
Yield: 2 large melts | Time: ~15 minutes start to finish

✔Ingredient Notes

– Leftover turkey: White, dark, whatever. If it’s dry, splash with a little gravy or stock and warm briefly so it bounces back.
– Cranberry sauce: The secret glue. Mix with mayo and Dijon and you’ve got sweet-tangy magic.
– Mayonnaise: For the cranberry-mayo and for griddling if you’re anti-butter. Mayo browns beautifully, just don’t crank the heat.
– Dijon mustard: Tiny bit for zip. Skipping it won’t ruin anything, but you’ll miss that nudge.
– Bread: Sourdough, country loaf, or a sturdy white. Flimsy bread gets sog-city once the gravy shows up.
– Stuffing: Pressed onto the outside for a crispy, herby crust. Weird? Yes. Perfect? Also yes.
– Cheese: Swiss for nutty melt, provolone for stretch, sharp cheddar for punch. Use what you love.
– Gravy: Warm and silky for dipping. If it’s thick like pudding, thin with a splash of stock.
– Butter or mayo: For the pan and bread. Butter tastes classic; mayo gets extra crispy. Choose your fighter.
– Add-ons: Red onion, pickles, arugula—something crunchy/peppery to cut the richness. Hot sauce if you’re a rebel.

✔Recipe Steps

1. Warm the gravy in a small pot; thin with stock or water until dippable and season to taste.
2. Stir together 3 tablespoons cranberry sauce, 2 tablespoons mayo, and 1 teaspoon Dijon.
3. Butter (or mayo) the outsides of 4 bread slices; press 1/4–1/3 cup stuffing into each buttered side to make a crust.
4. Flip bread, spread cranberry-mayo inside, then layer turkey (about 1–1.5 cups total) and 4 slices cheese; add onions/pickles/greens if using.
5. Cook in a nonstick skillet over medium-low heat, 3–4 minutes per side, gently pressing, until golden and the cheese is melty.
6. Slice and serve immediately with warm gravy for dipping. Napkins. Many.

What to Serve It With

– Kettle chips or a quick arugula salad with lemon and olive oil
– Leftover roasted veggies or sweet potatoes, reheated till caramel-y
– Dill pickles (trust me) and something fizzy—sparkling water, apple cider, or a cheeky beer

✔Tips & Mistakes

– Don’t crank the heat. Medium-low melts cheese without burning the stuffing crust.
– If turkey’s dry, pre-warm it with a splash of gravy or stock. Night-and-day difference.
– Too sweet? Add Dijon or pickled onions for balance.
– Bread falling apart? Use thicker slices or toast lightly before assembling.
– Gravy too salty? Whisk in a bit of water or unsalted stock and a knob of butter.

✔Storage Tips

If you somehow have leftovers, wrap the cooked sandwich tight in foil and stash in the fridge up to 2 days. Reheat in a 350°F oven (still wrapped) 8–10 minutes, then unwrap for 2 minutes to crisp. Cold from the fridge is a vibe—like a deli sandwich with a holiday accent. Also, breakfast: slap a fried egg on top and call it a win. Keep gravy separate in a jar; thin and rewarm as needed.

✔Variations and Substitutions

– Turkey Reuben: Rye bread, Swiss, sauerkraut, Russian dressing. Griddle and pretend it’s Tuesday at a diner.
– BBQ Melt: Toss turkey with BBQ sauce, add cheddar, pickles, and red onion. No gravy needed.
– Pesto Caprese: Pesto + mozzarella + tomato + turkey. If tomatoes are sad, sun-dried work.
– Buffalo Turkey: Hot sauce + a little butter on the turkey, blue cheese or ranch, celery slaw if you’re extra.
– Bánh mì-ish: Pickled carrot/cucumber, cilantro, jalapeños, a swipe of mayo. A drizzle of soy or tamari works either way—swap tamari ↔ soy sauce as needed.
– Sweet-heat: Add a touch of honey ↔ maple syrup to the cranberry-mayo if your cranberry sauce is super tart.
– No stuffing? Skip the crust and just butter both sides. Still amazing.

Frequently Asked Questions

Delish Leftover Turkey Sandwich Ideas

Turn Thanksgiving leftovers into an irresistible, gooey-griddled turkey sandwich with cranberry, stuffing, melty cheese, and a gravy dip on the side.

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Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

Servings: 2

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 slice sourdough bread or any sturdy sandwich bread
• ▢ 8 ounce leftover roast turkey sliced or shredded
• ▢ 2 slice Swiss cheese or provolone
• ▢ 4 tablespoon cranberry sauce
• ▢ 1 cup leftover stuffing warmed
• ▢ 4 tablespoon turkey gravy plus more for dipping
• ▢ 2 tablespoon mayonnaise
• ▢ 2 teaspoon Dijon mustard
• ▢ 2 tablespoon unsalted butter softened
• ▢ 1 cup arugula or baby spinach

Instructions

Preparation Steps

• In a small bowl, stir together the mayonnaise and Dijon mustard until smooth; set aside.
• Warm the stuffing and gravy separately in a microwave or small saucepan until hot but not boiling.
• Spread softened butter on the outside of each bread slice. Spread the mayo-Dijon mixture on the inside of each slice.
• For each sandwich, layer turkey, warm stuffing, and a slice of Swiss on one bread slice. Spread cranberry sauce on the other slice, then add arugula.
• Close the sandwiches (buttered sides facing out). Heat a large skillet over medium heat.
• Cook the sandwiches for 3 to 4 minutes per side, pressing gently, until the bread is golden and the cheese is melted.
• Slice and serve with warm gravy for dipping.

Notes

Variations: Add crispy bacon and avocado for a club-style twist; swap Swiss for sharp cheddar; toast on a panini press for extra crunch; or add pickled red onions for tang. Use sturdy bread to hold juicy fillings.