This Thanksgiving Leftover Sandwich puts a fun twist on the classics by turning leftover turkey into a creamy turkey salad tossed with gravy Dijon mayo, then stacking it with all your favorite holiday sides on toasted sourdough.
This Thanksgiving Leftover Sandwich is one of my favorite ways to turn all those holiday leftovers into something new. I combined leftover gravy with Dijon mustard and mayo to make a creamy gravy Dijon mayo that gets spread onto toasted sourdough and layered with all the Thanksgiving classics, including mashed potatoes, stuffing, and cranberry sauce.
Instead of just adding slices of leftover turkey, I turned it into a turkey salad with diced apples, celery, red onion, and a little of that gravy mayo dressing. The apples and veggies add some crunch and freshness to balance out the richer ingredients. It’s an easy way to use up Thanksgiving leftovers and get all your favorite holiday flavors in one sandwich.
If you like this sandwich, you’ll love my Turkey Apple Cheddar Sandwich and my Turkey Grinder Sandwich.
Thanksgiving Leftover Sandwich
Ingredients
For the gravy dijon mayo:
- 1/3 cup mayo my goto is KEWPIE
- 3 tbsp leftover turkey gravy cooled
- 1 tsp Dijon mustard
- Salt and freshly cracked black pepper to taste
For the turkey salad:
- 1 1/2 cups leftover cooked turkey loosely shredded
- 1/4 cup finely diced apple Honeycrisp or Granny Smith
- 2 tbsp finely diced celery
- 2 tbsp finely diced red onion
- 3 tbsp gravy Dijon mayo from above
- Salt and pepper to taste
For the sandwich assembly:
- 4 slices sourdough bread
- 1/2 cup leftover mashed potatoes
- 1/2 cup leftover stuffing
- 1/4 cup cranberry sauce
- Remaining gravy Dijon mayo
- Butter or olive oil for toasting bread
Instructions
- Make the gravy Dijon mayo: In a small bowl, whisk together the mayonnaise, cooled leftover gravy, and Dijon mustard until smooth and creamy. Season with salt and pepper to taste. Set aside a few tablespoons for assembling the sandwiches.
- Prepare the turkey salad: Loosely shred the leftover turkey into bite-sized pieces. Add to a bowl with the diced apple, celery, and red onion. Fold in 2–3 tablespoons of the gravy Dijon mayo until everything is lightly coated. Season with salt and pepper as needed.
- Toast the sourdough: Lightly butter or drizzle the sourdough slices with olive oil. Toast in a skillet over medium heat until golden and crispy on both sides. Meanwhile, gently reheat the mashed potatoes and stuffing until hot throughout.
- Assemble the sandwiches: Spread the remaining gravy Dijon mayo on the inside of each slice of toasted sourdough. On the bottom slices, layer the warm mashed potatoes, stuffing, and a generous portion of the turkey salad. Spoon the cranberry sauce over the turkey, then top with the remaining sourdough slices.
- Serve: Gently press down on each sandwich to hold the layers together. Slice in half and serve immediately, with extra warm gravy on the side for dipping if desired.
Video
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