I know I’ve mentioned this before, but the day after Thanksgiving is often more enjoyable to me than the actual day. Usually, you have a smaller crowd that shows up, which makes for a more relaxed and intimate gathering. There’s less hustle and bustle, but you still have all those amazing Thanksgiving leftovers to eat! One of my favorite day-after-Thanksgiving recipes is this grilled turkey sandwich with dressing.

3 turkey and dressing sandwiches halved showing the cranberry sauce, melted cheeses on parchment paper with spoon having been in cranberry sauce — Turkey and Dressing Sandwiches are absolutely one of my favorite things about Thanksgiving!

I love to find creative ways to use holiday leftovers every which way. This turkey sandwich takes advantage of almost everything traditionally on the Thanksgiving table. You get turkey, dressing, gravy, cranberry chutney, cheese, and a little mustard all in one beautiful bite.

The layering is key because it keeps the components from sliding apart as they heat up.

For each sandwich, spread 2 tablespoons mustard on one side of the bread and 2 tablespoons of gravy on the other side. Lay a slice of cheese on both sides of the bread. On one piece of the bread, add one slice of cheese, 2 slices of turkey, ¼ cup of the dressing, and 2 tablespoons of cranberry sauce. Place the other side of the bread on top of the other side to form the sandwich.

Whole Turkey, Dressing, Cranberry, Cheese Sandwich in Cast Iron Skillet on Dark Background with spoon — I cannot wait to eat this!

Watch me make these leftover turkey sandwiches for the Outdoor Channel’s Thanksgiving Feast:

Here are some more tips for the best, tastiest leftover turkey sandwich:

This recipe works well with a panini press, grill pan, or cast-iron skillet. If you’re using a pan or skillet, a dome or large bowl over the sandwich will make it cook faster.
Sourdough bread rocks for this sandwich.
After spreading the mustard and gravy, I place a piece of cheese on each slice of sandwich bread to keep things from sliding around. I love a good melting cheese like Swiss.
I like the flavor of butter when toasting the bread, but mayonnaise is good too. It has a higher heat point, which will allow for the sandwich to get hot all the way through without burning the bread.

Grilled Turkey and Dressing Sandwich

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Course sandwich

Cuisine American

Servings

Ingredients

8 slices bread, thick (I prefer sourdough)
8 tbsp yellow or whole grain mustard
8 tbsp leftover giblet gravy
8 slices Greyere cheese
8 slices leftover turkey breast
1 cup leftover dressing
8 tbsp leftover cranberry sauce
1 stick butter

Instructions

For each sandwich, spread 2 tablespoons mustard on one side of the bread and 2 tablespoons of gravy on the other side. Lay a slice of cheese on both sides of the bread. On one piece of the bread, add one slice of cheese, 2 slices of turkey, ¼ cup of the dressing, and 2 tablespoons of cranberry sauce. Place the other side of the bread on top of the other side to form the sandwich.
Spread 1 tablespoon of butter on the top side of the sandwich. Place the sandwich butter side down onto a hot grill pan or cast-iron skillet. Spread the top of sandwich with another tablespoon of butter. Allow sandwich to cook for about 3 minutes on one side without moving, or until golden and the cheese is melted, then gently flip the sandwich and cook for another 3 to 5 minutes, or until the filling is hot and cheese is melted. If the bread is getting too brown, lower the heat and continue cooking until sandwich is warmed all the way through.
Remove the sandwich to a cutting board and slice in half. Enjoy!

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