Hot Turkey Sandwich
This hot turkey sandwich recipe is one I love almost as much as the roast turkey itself.
Sliced or pulled turkey is smothered in savory gravy and piled high on toasted bread for a delicious dinner.
- They are simple, hearty, and comforting.
- These ultimate open-faced sandwiches are ready in minutes using a skillet and a toaster.
- Open-faced turkey sandwiches are ideal for all kinds of toppings, especially leftover cranberry sauce.
- This is the best for using up leftover thanksgiving turkey.
Assemble Your Ingredients
- Turkey: This recipe is perfect for using leftover Thanksgiving turkey or roast turkey breast. If using sliced deli turkey, ask at the deli counter to slice the turkey breast thicker than usual.
- Gravy: Use leftover gravy or a packet of gravy—if you’ve got leftovers but not quite enough, check the recipe notes to stretch it a little further.
- Bread: I love hot turkey sandwiches on thick slices of toasted white bread. You can also use up leftover dinner rolls.
Make It Your Own
- Add a scoop of cranberry sauce as a tangy complement to the richness of the gravy.
- Swap the bread with stuffing— mix an egg into leftover stuffing and cook it until crisp on a waffle iron.
- Top with some crumbled bacon or add sauteed mushrooms and onions to the gravy.
Crafting the Perfect Hot Turkey Sandwich
- Heat turkey slices in gravy (full recipe below).
- Toast bread and top with turkey and extra gravy.
Serving Suggestion
You can serve these sandwiches with leftover stuffing or mashed potatoes. My favorite side is oven baked french fries (with extra gravy)!
For a veggie, serve leftover veggies from your holiday meal like green bean casserole. Frozen peas make a quick and fresh-tasting side dish, too.
More Leftover Turkey Recipes
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Hot Turkey Sandwich
A hot turkey sandwich is a quick and cozy way to enjoy leftover turkey and gravy!
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In a medium saucepan or 10-inch skillet, heat the gravy to a simmer over medium-high heat.
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Add the turkey slices and stir into the gravy. Reduce the heat to medium-low and cook until the turkey is heated through, 3-5 minutes.
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Toast bread, spread with butter. Top with turkey slices and extra gravy.
Consistency: If your gravy is too thick, add water or chicken/turkey broth a little bit at a time to reach the desired consistency. If it’s too thin, whisk 1 tablespoon of cornstarch with 1 tablespoon of water, drizzle into simmering gravy until thickened—you may not need all of it.
Mushrooms: Sauteed mushrooms or canned mushrooms (drained) great additions to the gravy.
If desired, replace the bread with leftover mashed potato patties. Combine 2 cups leftover mashed potatoes and 2 eggs. Form into 4 patties and fry in butter or olive oil until crisp on each side.
Calories: 426 | Carbohydrates: 38g | Protein: 30g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 1333mg | Potassium: 327mg | Fiber: 2g | Sugar: 7g | Vitamin A: 56IU | Calcium: 88mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Sandwich, Turkey
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