Thanksgiving Sandwich
Transform your holiday leftovers into a culinary masterpiece with this irresistible Thanksgiving Sandwich recipe! Layered between two golden, buttery slices of sourdough bread, you’ll find tender roasted turkey, tangy cranberry sauce, savory stuffing, creamy mashed potatoes, and a drizzle of rich gravy. Each bite is a perfect medley of Thanksgiving flavors, crispy on the outside yet warmly indulgent on the inside. Ready in just 20 minutes, this recipe is easy to prepare and perfect for a quick yet nostalgic lunch or dinner. Serve it with extra gravy for dipping, and experience the magic of Thanksgiving all over again! Ideal for utilizing leftovers, this sandwich is a hearty, satisfying treat that truly celebrates the season.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 slices Sourdough bread
- 6 ounces Roasted turkey
- 4 tablespoons Cranberry sauce
- 1 cup Stuffing
- 1 cup Gravy
- 1 cup Mashed potatoes
- 2 tablespoons Mayonnaise
- 2 tablespoons Butter
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
1. Spread a thin layer of mayonnaise on one side of each slice of sourdough bread. This will help create a golden, crispy exterior when cooking.
2. Heat a skillet over medium heat and melt 1 tablespoon of butter.
3. Place two slices of sourdough bread, mayonnaise-side down, into the skillet. Warm them gently until lightly toasted.
4. While the bread is toasting, reheat the roasted turkey, stuffing, mashed potatoes, and gravy separately until warm. Use a microwave or stovetop as preferred.
5. Once the bread is toasted on one side, remove it from the skillet and lay it flat on a cutting board, toasted side up.
6. Spread 2 tablespoons of cranberry sauce on one slice of toasted bread.
7. Layer on 3 ounces of roasted turkey, 1/2 cup of stuffing, and 1/2 cup of mashed potatoes on top of the cranberry sauce.
8. Drizzle 1/2 cup of gravy over the layered ingredients, then season lightly with salt and black pepper to taste.
9. Top the sandwich with the second slice of toasted sourdough bread, toasted side facing inward, and press down slightly to hold it together.
10. Melt the remaining 1 tablespoon of butter in the skillet over medium heat. Carefully place the sandwich back into the skillet.
11. Grill the sandwich for 2-3 minutes on each side until the bread is golden brown and crispy and the fillings are hot.
12. Repeat steps 3-11 for the second sandwich if preparing two servings.
13. Remove from the skillet, slice each sandwich in half, and serve immediately with extra gravy on the side for dipping if desired.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 19.3 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
