Holidays & Occasions Thanksgiving Ideas and Tips Thanksgiving Recipes Thanksgiving Leftovers Sandwiches Be the first to rate & review! This isn't just any ol' turkey sandwich. By Melissa Gray Published on November 4, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 30 mins Total Time: 30 mins Servings: 2 The standard cold turkey sandwich on the day after Thanksgiving just won't cut it this year. This leftovers sandwich turns everything from the turkey to the green bean casserole into a brand-new, satisfyingly good sandwich. After one bite, you'll be so glad you cooked extras just so you'd have the leftovers for this sandwich. Slice off some turkey, then sauté it in browning butter with leftover fresh herbs and salt. Pile that on sourdough slices with a Dijon-cranberry sauce spread, crisped-up green bean casserole, fresh peppery arugula, and some cheese to tie it all together. Finish the plate out with cucumber slices, celery, or whatever crisp, crunchy things you still have in the fridge. Don't be surprised if from now on, the next-day meal gets as much or more attention as the Thanksgiving Day feast. We can't blame you when the leftovers are this good. Ingredients 2 Tbsp. leftover cranberry sauce 1/2 tsp. Dijon mustard 1/4 tsp., plus 1/8 tsp. black pepper, divided 1/4 cup (2 oz.) unsalted butter 1 Tbsp. finely chopped fresh herbs (such as sage, rosemary, and/or thyme) 1/2 tsp. kosher salt 8 (1/4-in.-thick) leftover turkey breast slices (8 oz. total) 4 (1/2-in.-thick) sourdough bread slices, divided 2 (1-oz.) sharp white Cheddar cheese slices (from 1 [8-oz.] pkg.) 1/2 cup leftover green bean casserole, warmed 1/2 cup fresh baby arugula 2 Tbsp. crispy fried onions (such as French’s) Directions Whisk together cranberry sauce, mustard, and 1/8 teaspoon of the pepper in a small bowl until combined. Set aside at room temperature until ready to use. Cook butter, fresh herbs, salt, and remaining 1/4 teaspoon pepper in a large skillet over medium, stirring or swirling occasionally, until butter is melted and foamy, about 3 minutes. Add turkey slices to butter mixture in skillet; cook, flipping slices occasionally, until warmed through, 2 to 3 minutes. Remove from heat. Using tongs, transfer turkey slices to a plate, reserving butter mixture in skillet. Set turkey aside. Heat reserved butter mixture in skillet over medium until hot. Add 2 of the bread slices in an even layer; cook, undisturbed, until golden brown on bottoms, 3 to 4 minutes. Using a slotted spatula, transfer bread to a cutting board, and set aside. Add remaining 2 bread slices to remaining butter mixture in skillet, and top evenly with cheese; cook over medium, undisturbed, until bread slices are golden brown on bottoms and cheese is melted, 3 to 4 minutes. Using slotted spatula, transfer bread, cheese side up, to cutting board. Arrange turkey slices evenly over melted cheese on bread slices. Top evenly with green bean casserole (1/4 cup each) and arugula (1/4 cup each), and sprinkle with crispy fried onions (1 tablespoon each). Spread cranberry mixture evenly (about 1 tablespoon each) over untoasted sides of remaining 2 bread slices; place, cranberry sauce side down, on top of sandwiches. Serve immediately. Rate It Print