Thanksgiving leftover sandwich
Leftover turkey, crisp pan-fried stuffing and tart cranberry sauce stacked on toasted bread, with an optional gravy-dipped middle slice of bread.
- Prep
- 4 min
- Cook
- 8 min
- Serves
- 2
- Per serve
- 840 kcal
Ingredients
Method
Press the stuffing into 2 flat patties about the size of your bread. Melt the butter in a nonstick skillet over medium heat and fry the patties until crisp and golden on both sides, flipping carefully once.
Meanwhile, put the gravy in a microwave-safe bowl with the turkey, cover and microwave until steaming hot, stirring halfway.
Toast the 4 main slices of bread (and the 2 middle slices, if using) in a toaster or alongside the patties in the skillet.
Spread the bottom slices with mayonnaise. Lift the turkey out of the gravy, letting it drip, and pile it on, then season with salt and pepper.
Add a stuffing patty to each. If you're using a middle slice, dip it quickly in the hot gravy on both sides and lay it on top. Spread cranberry sauce on the top slices, close the sandwiches, press gently and cut in half.
Tips
- Reheat leftovers until they're steaming hot all the way through, and eat turkey within 3 to 4 days of roasting.
- No leftover gravy? Our easy turkey gravy is ready in 12 minutes.
- Stuffing that's too dry to hold a patty shape? Mix in a spoonful of gravy or a beaten egg before frying (cook egg-bound patties until no longer wet in the middle).
