Turkey , Leftovers , Cranberry , Sourdough
Best for: Turning safely stored holiday turkey into next-day lunch.
A good leftover sandwich deserves more than a quick swipe of plain mayonnaise. Cranberry mayo, warm turkey and toasted bread make a generous lunch that still leaves room for a quiet afternoon.
Grill: Griddle or covered grill at 350°F, with a skillet for reheating turkey. Equipment: Covered skillet, griddle or grill, spatula, instant-read thermometer, mixing bowl.
Ingredients
10–15 Minutes Total: 20–25 minutes.
- 1 lb cooked turkey, sliced, refrigerated within 2 hours of cooking and stored at or below 40°F for no more than 3–4 days
- ¼ cup unsalted turkey or chicken stock
- 8 slices sourdough bread
- 2 tablespoons unsalted butter, softened
- ½ cup mayonnaise
- ¼ cup whole-berry cranberry sauce
- 1 teaspoon Dijon mustard
- 4 slices sharp cheddar cheese, about 3 oz total
- 1 cup baby arugula
Directions
Heat the grill or griddle to 350°F. Confirm the turkey was safely stored and is still within 3–4 days of its original cooking date.
Stir together the mayonnaise, cranberry sauce and mustard. Refrigerate the mixture while preparing the warm components.
Put the turkey and stock in a covered skillet and heat gently for 8–12 minutes, turning the slices until the meat reaches 165°F throughout.
Butter one side of each bread slice and toast butter-side down for 2–3 minutes. Place cheddar on four slices and cover briefly to soften it.
Spread cranberry mayo on the unbuttered sides of the remaining slices. Divide the hot turkey and arugula among the cheese-topped slices and close the sandwiches.
Cut and serve immediately. Refrigerate unused turkey and mayo within 2 hours, retaining the original turkey’s storage deadline.
Grilling tip: Reheat the turkey covered with a little stock so the bread gets crisp while the meat stays moist.
Shared safety notes: Turkey is fully cooked at 165°F. Brine only under refrigeration at or below 40°F and discard used brine. Thaw frozen turkey in the refrigerator (about 24 hours per 4–5 pounds). Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
