Got enough turkey leftovers after Thanksgiving? We have listed the top 4 most favourite turkey sandwiches you can make from the leftovers.
How does one take simple ingredients like bread and turkey and transform them into a gastronomic delight? That’s the magic of the Turkey Sandwich, my friends. Join me as I unwrap layers of flavors, textures, and memories, and guide you through my favorite Turkey Sandwich concoctions.
Top 4 Turkey Sandwich Recipes
If you’re looking for easy leftover turkey sandwich recipes, Market Basket is your destination. This store’s sliced turkey is a popular Thanksgiving treat that can be enjoyed for days after Thanksgiving. These sandwiches are perfect for your desk lunch or as a weekday dinner. This recipe uses slices of bread and cranberry sauce to make a delicious sandwich that’s sure to please everyone. It’s also a great way to use up any extra turkey or sliced pork that you might have in the refrigerator.
Classic Turkey Sub
Equipment
Ingredients
- 1 baguette freshly made would be fabulous
- 1/3 pound turkey sliced thinly
- lettuce
- 4 round slices of tomato
- 4 slices provolone
- a couple of slices of red onion
- 1 tbsp. mayonnaise
- 1 tbsp. mustard
- 1 tbsp. oil and vinegar mix
- salt and pepper
- avocadoes and pickles optional
Instructions
- Slice baguette in half lengthwise, spread mayo on one side and mustard on the other side. If you choose to use avocado, smear it over the mayo spread.
- Spread the cheese and the turkey slices evenly.
- Top the turkey with the tomato slices and then add the pickles and onion.
- Put lettuce and drizzle with oil-vinegar dressing.
- Season with salt and pepper if so desired or leave it as it is.
- Wrap the entire sandwich with a piece of wax and cut it in the middle using a serrated knife.
Video
Notes
- Choice of Bread: The beauty of a Turkey Sandwich lies in its adaptability. While I personally adore a rustic whole grain or sourdough, don’t shy away from experimenting. Ever tried a Turkey Sandwich on rye or a baguette? You might just discover a new favorite!
- Freshness Matters: Always opt for freshly sliced turkey over the pre-packed versions. It ensures a juicier sandwich. And if you're using leftover turkey from a roast, slice it thin and remember to remove the skin for a smoother texture.
- Condiments & Spreads: Here’s where the fun truly begins. From cranberry sauce to tangy mustards, the possibilities are endless. My secret? A light spread of avocado or a hint of homemade aioli can truly elevate the flavors. Experiment and make the sandwich uniquely yours!
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Turkey Reuben Sandwich
As you may know, Reuben sandwiches are not conventionally made with turkey. They are traditionally made with the all-time favourite, corned beef. However, there’s no restricting with creativity and how you take care of your health. Make this turkey Reuben sandwich anyway and enjoy a nourishing diet.
Ingredients
- A quarter of roasted turkey left-over, shredded
- 2 slices of marbled rye
- 1000 Island Dressing
- 2 tbsp. of sauerkraut
- 2 slices of Swiss cheese
- ½ tsp. of yellow mustard
- 1 big squeeze of sriracha sauce
- 2 slaps of salted butter
Directions
- Get one slice of marbled rye and smear it with 1000 island dressing.
- Top it with a slice of cheese, turkey, sauerkraut and the remaining slice of cheese.
- Get the other slice of marbled rye and spread 1000 island dressing, and then close the sandwich.
- Butter both sides with salted butter and then put the sandwich aside.
- Heat skillet on a medium flame and place the buttered sandwich into it.
- Toast each side for a couple of minutes or until the cheese melts. Turn off the stove, get the sandwich and set it aside for another minute.
- Slice the cheese in half and serve with 1000 Island dressing at the side.
Italian Antipasto Sandwich
We’re talking Italian here so be prepared with the deluge of veggies, spices, olives, mushrooms, cheese and other flavorful ingredients. What we love for antipasto is that probabilities for ingredients and flavours are endless. Now, what we’re going to substitute for the cured meats is our beloved turkey.
Ingredients
- 1 small french baguette
- 1/3 lbs. of cracked pepper turkey
- 3 thin slices of mozzarella-prosciutto rolls
- 3-4 small baby romaine leaves
- 2 tbsp. of sun-dried tomatoes in olive oil
- 1 tbsp. of banana peppers
- few slices of red onions
- 1 tbsp. of whole-grain Dijon mustard
- few fresh basil leaves
Directions
- Slice your baguette in half lengthwise and toast it in the oven. Smear once slice with Dijon mustard and arrange the romaine leaves.
- Top the leaves with cracked pepper turkey. Over it are tomatoes, banana peppers and red onions.
- Assemble the mozzarella-prosciutto rolls over the spices, maintaining even spaces.
- Put fresh basil leaves over the rolls and serve.
- Recommend: How to make Pesto Panini – 7 Steps
Grilled Turkey Sandwich Using a Panini Press
Ah, the allure of a grilled Turkey Sandwich with those captivating grill lines and the promise of a warm, comforting bite. If you’ve only ever had your Turkey Sandwich the traditional way, you’re in for a treat! Using a Panini press not only gives you a toasted delight but also melds the flavors in a way that’s pure magic. Here’s how to make the transformation:
Ingredients
- Your choice of bread (Sourdough and Ciabatta work wonders here!)
- Freshly sliced or leftover roast turkey
- Your choice of cheese (Swiss, Provolone, or Cheddar are my go-to’s)
- Fresh greens: lettuce, arugula, or spinach
- Desired condiments: mayo, mustard, cranberry sauce, aioli, etc.
- Butter or olive oil for brushing
Steps
- Preparation: Lay out two slices of your chosen bread. On one slice, start by spreading your condiments. Layer with turkey slices, cheese, and fresh greens. Cap off with the second slice.
- Brush & Grill: Lightly brush the outer sides of your sandwich with a bit of butter or olive oil. This ensures a golden, crispy finish. Now, place your assembled sandwich onto the preheated Panini press.
- Press & Toast: Close the Panini press and let the sandwich grill for about 3-5 minutes. Keep an eye on it. The goal is a crisp exterior with a warm, melty interior.
- Serve: Once done, carefully remove the sandwich, slice diagonally for that classic look, and serve immediately. The warmth, the crunch, and the melded flavors make this variation irresistible!
Chef’s Tip: The Panini press method is ideal for when you have leftover turkey and crave a warm sandwich. The grilled effect introduces an entirely new texture and flavor profile, making it a must-try for every turkey sandwich enthusiast!
Tips for making Turkey Sandwich
Serving Suggestions
Elevate your turkey sandwich experience by pairing it with the perfect complements. Whether you’re serving it as a main course or as a quick bite, the right side dishes, garnishes, or beverages can enhance its flavors manifold.
- Side Dishes: A creamy coleslaw, a fresh garden salad, or even some crispy sweet potato fries can be the perfect accompaniment to your sandwich. For a healthier option, consider a quinoa or chickpea salad with a zesty vinaigrette.
- Garnishes: While your turkey sandwich might already be loaded, a sprinkle of microgreens, a drizzle of balsamic reduction, or even some crispy fried onions can add a gourmet touch.
- Beverages: A chilled iced tea, sparkling lemonade, or even a light white wine can balance out the flavors. If you’re in the mood for something warm, a light soup like a tomato basil or a clear chicken broth can be cozy.
- Different Serving Methods: Consider serving open-faced, turning them into sliders for parties, or cutting them into bite-sized pieces and serving with toothpicks for a fun appetizer.
Cooking Tips to Master the Turkey Sandwich
Making a turkey sandwich might seem straightforward, but with a few tricks up your sleeve, you can transform it from good to absolutely delicious!
- Bread Matters: Always choose fresh bread. If opting for whole grain or seeded variants, ensure they aren’t too overpowering. Toasting the bread slightly can prevent it from becoming soggy from the fillings.
- Layering is Key: Start with a layer of greens at the bottom to prevent the bread from soaking up too much moisture from condiments. Your turkey should be the star, so make sure it’s adequately seasoned and layered.
- Avoid Overloading: While it’s tempting to stack up every ingredient, keep a balance to ensure every bite is flavorful without being messy.
- Common Mistakes: One common error is using overly thick bread slices which overshadow the fillings. Also, ensure your condiments like mayo or mustard are spread evenly to avoid certain bites being too bland or too tangy.
FAQs on the Turkey Sandwich Recipe
Can I use pre-packaged turkey slices?
Absolutely. While freshly roasted turkey slices have a unique flavor, pre-packaged slices can be a great quick alternative. Just ensure they’re fresh and of good quality.
How can I make my turkey sandwich healthier?
Opt for whole grain bread, use avocado as a substitute for mayo, and pack in more fresh veggies. You can also consider using low-fat cheese.
I’m vegetarian. What can replace turkey?
Grilled tofu, tempeh, or even a thick slice of portobello mushroom can be delicious alternatives.
Can I add other meats to the sandwich?
Sure! Combining turkey with crispy bacon or even a slice of ham can add depth to your sandwich. Just ensure the flavors don’t clash.
How do I store leftover sandwiches?
If you’ve already assembled the sandwich, it’s best eaten within a few hours. For longer storage, keep the components separate and assemble just before eating to maintain freshness and prevent sogginess.
Rediscover the classic Turkey Sandwich with our gourmet twist. Learn the art, the tips, and the best accompaniments. Impressed? Share this recipe magic and don’t forget to hit subscribe for more foodie adventures!
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.