This hot turkey sandwich recipe layers stuffing, cheese, cranberry sauce and turkey between sturdy bread slices, then griddles the sandwich in butter until the crusts are golden and crisp.
TL;DR (Quick-Answer Box)
- What it is: A griddled sandwich made from Thanksgiving leftovers, served with extra cranberry-mayo-mustard sauce for dipping.
- Why you’ll love it: It’s the perfect comfort-food remix of turkey dinner—savory turkey, melty cheese, tangy cranberry and savory stuffing in a crisp grilled sandwich.
- How to make it: Mix mayo, leftover cranberry sauce and grainy Dijon for a spread. Butter the outsides of bread, fill with turkey, stuffing, avocado (optional), and cheese, then griddle until golden and cheese is melted.
This hot turkey sandwich is essentially a dressed-up grilled cheese or a turkey melt, using Thanksgiving leftovers for maximum flavor. With stuffing, cheese, cranberry sauce and slices of turkey tucked between slices of sturdy bread and pan-fried in butter until crisp, it’s a fast, indulgent way to transform leftovers into a meal you’ll want to repeat.
Why Our Testers Loved This
Testers praised the sandwich for turning many different leftovers into a single, customizable meal. The cranberry-mayo spread was a consistent highlight, and the recipe is flexible enough to suit a variety of tastes.
Notes on ingredients
- Bread – Use a sturdy artisan-style or rustic bread; thin sandwich bread won’t hold up to the fillings.
- Turkey – This recipe was created for leftover roast turkey but works with other cooked meats such as pork roast, prime rib or roasted chicken.
- Avocado – Adds creaminess and moisture if you like it; omit if you prefer.
Step-by-step instructions
- Make the cranberry mayo. Whisk together leftover cranberry sauce, mayonnaise and a little grainy Dijon mustard until smooth.
- Assemble the sandwiches. Butter the outside of each bread slice. Place two slices, buttered-side down, in a cold large skillet. Spread cranberry mayo on the unbuttered sides, then layer turkey, warmed stuffing (optional), avocado and cheese. Spread a bit more cranberry mayo over the cheese and top with the remaining bread, buttered side up.
- Grill the sandwiches. Turn the heat to medium and cook until golden brown on the bottom, 2–3 minutes, then flip and cook another 2–3 minutes until the cheese melts and the bread is crisp.
- Cut in half and serve immediately with any remaining cranberry mayo for dipping.
FAQs
Yes. If the sandwich is very full, a panini press or waffle maker helps compress and contain the filling, making it easier to cook evenly without spilling.
Choose hearty bread such as artisan-style loaves or sourdough so the sandwich holds together and doesn’t become soggy from the fillings.
Pro tips & troubleshooting
- Warm the stuffing before assembling so the finished sandwich is hot throughout.
- If you have leftover gravy, warm it and offer it as an alternative dipping sauce alongside the cranberry mayo.
More Great Turkey Sandwich Recipes
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If you make this recipe, consider leaving a review, a star rating and a photo in the comments below. I love hearing from you.–David
Hot Turkey Sandwich
David Leite
Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons leftover cranberry sauce
- 1 tablespoon grainy Dijon mustard
- 2 tablespoons unsalted butter, softened
- 4 slices sturdy country white or rye bread
- 4 slices leftover roast turkey
- 1/2 cup leftover stuffing, warmed if desired
- 4 slices avocado
- 4 thin slices sharp Cheddar or Brie cheese (or whatever you have on hand)
Instructions
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In a small bowl, stir together the mayonnaise, cranberry sauce and mustard.
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Spread one side of each bread slice with butter. Place two buttered-side-down slices in a large skillet off the heat. Spread cranberry mayo on the unbuttered sides, then pile on turkey, stuffing, avocado and cheese. Spread a little more cranberry mayo over the cheese and top with the remaining bread, buttered side up.
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Turn heat to medium and cook, flipping once, until golden brown, about 2–3 minutes per side, or until cheese is melted.
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Cut sandwiches in half and serve immediately with any remaining cranberry mayo for dipping.
Notes
- Other dip options: Warmed leftover gravy makes a great alternative dipping sauce alongside the cranberry mayo.
- Roast turkey substitute: If you don’t have turkey, use leftover pork roast, prime rib, roast chicken or another cooked protein.
- Alternative cooking methods: A panini press or waffle maker works well and reduces the chance of fillings spilling out.
Adapted From
Farmhouse Rules
Nutrition
Calories: 995 kcal
Carbohydrates: 73 g
Protein: 21 g
Fat: 74 g
Nutrition information is automatically calculated and should be used as an approximation.
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Recipe Testers’ Reviews
This recipe passed a rigorous testing process and earned positive feedback from multiple testers, who praised its flavor, speed and adaptability.
Angie Zoobkoff
These sandwiches are exceptional — quick to assemble and elevated by the cranberry mayo. Use sturdy bread and consider warming the stuffing first so the sandwich is hot through.
Laura Tarlo
Because most ingredients were already made, these came together quickly. Sharp cheddar worked well with the cranberry. I warmed the stuffing first and cooked the sandwiches about 3 minutes per side for a deep golden crust.
Erin Bloys
A lighter, fresher take on the classic hot turkey sandwich. I preferred versions without stuffing for a less heavy bite; the sandwich makes two generous servings.
Lydia Brimage
The sandwich toasts quickly but can be tricky to flip without spilling. A sandwich toaster or panini press helps contain the filling. I enjoyed the balance of flavors and would add a touch more cranberry or stuffing next time.