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Turkey Leftover Sandwich Recipe
Ash Tyrrell

Turkey Leftover Sandwich Recipe

I made this turkey leftover sandwich the morning after a big family dinner, and I was blown away. The warm turkey, creamy brie, and tangy cranberry sauce worked together like magic. I paired it with crusty sourdough, and every bite was crisp, soft, sweet, and savory.
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Total Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 8 slices crusty sourdough bread: Sturdy slices hold up to the toppings without going soggy.
  • 12 ounces leftover turkey thinly sliced: Thin slices warm quickly and stack neatly.
  • 8 ounces triple cream brie at room temperature: Soft brie spreads like butter and melts into hot toast.
  • 1/2 cup mayonnaise: It adds creamy richness and keeps the bread moist.
  • 1/2 cup cranberry sauce: Its sweet-tart flavor cuts through the rich cheese.
  • 2 cups fresh arugula: Peppery leaves add a fresh bite so skip wilted greens.
  • 1/2 small red onion sliced paper-thin: Thin rings add zing without overpowering the sandwich.
  • 1 tablespoon olive oil: A light coating warms the turkey without drying it out.

Method
 

  1. Set the brie on the counter so it softens while you work. Slice the red onion as thin as you can and rinse the arugula. Having everything ready makes assembly smooth and stress-free.
  2. Toast all eight slices until they turn golden and crisp. You can use a toaster or a hot oven, whichever you prefer. Crisp bread gives the sandwich a sturdy base and a satisfying crunch.
  3. Heat the olive oil in a skillet over medium heat. Add the turkey slices and saute for about two minutes, flipping once. You only want to warm them through, so don't let them dry out.
  4. Spread mayonnaise on the inside of every toasted slice. Then add a layer of cranberry sauce on four of the slices. This pairing adds creamy and tangy notes in the very first bite.
  5. Place the thin onion slices over the cranberry sauce on each base slice. Add the warm turkey on top, then pile on the fresh arugula. Stack the layers neatly so each bite has a bit of everything.
  6. Spread a generous layer of soft brie on the remaining four toast slices. The warmth from the toast helps the cheese turn silky and creamy. Don't skip the room-temperature step, because cold brie tears the bread.
  7. Close each sandwich with the brie-topped slice, then press down gently. Cut in half with a sharp knife so the layers show. Serve right away while the turkey is warm and the toast is still crisp.

Notes

  • I always use triple cream brie, because other soft cheeses never melt as smoothly for me.
  • I slice the onion paper-thin, and I once soaked it in cold water for five minutes to mellow the bite.
  • I warm the turkey in a skillet instead of a microwave, since the pan keeps the meat juicy.
  • I spread the mayo all the way to the edges, which stops the cranberry sauce from soaking the bread.
  • I toast the bread right before assembling, because cold toast makes the brie stiff.
  • I use whatever leftovers I have on hand, and a little stuffing adds a lovely Thanksgiving twist.
  • I let the sandwich rest for one minute after pressing, so the brie settles and the layers hold together.
  • I double the batch when guests are around, since these easy leftover turkey sandwich recipes disappear fast.