Crispy Thanksgiving Turkey Sandwiches

How to Make Crispy Thanksgiving Turkey Sandwiches

1. 1

   Step 1: Make the cranberry-mayo spread

   Active 5 min

   In a small bowl, combine 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, and 1/2 cup cranberry sauce. Whisk until smooth and slightly glossy; taste and adjust balance if you prefer it tangier or sweeter. Set the cranberry-mayo aside for assembly.

   For this step

   • 2 tablespoonsmayonnaise
   • 1 tablespoonDijon mustard
   • 1/2 cupcranberry sauce
   
2. 2

   Step 2: Assemble the sandwiches

   Active 8 min

   Lay out 8 slices of sourdough bread. Spread the cranberry-mayo onto the inner side of 4 slices. On the other 4 slices, spread softened butter on the outer surfaces (use the full 3 tablespoons divided across the 4 outer sides). On each cranberry-mayo–topped slice, layer an even portion of the leftover turkey breast slices, one sharp cheddar cheese slice, and a handful of baby arugula, then top with the buttered bread, butter-side out.

   For this step

   • 8 slicessourdough bread slices
   • 3 tablespoonsbutter
   • 12 ozleftover turkey breast slices
   • 4 slicessharp cheddar cheese slices
   • 2 cupsbaby arugula
   
3. 3

   Step 3: Pan-fry the sandwiches until crisp

   Active 12 min

   Heat a large nonstick or cast-iron skillet over medium heat until hot. Add two sandwiches to the skillet (work in batches if your pan can’t fit them all), and cook 3–4 minutes per side, pressing gently with a spatula, until the sourdough is deep golden and the sharp cheddar cheese has started to melt; repeat with remaining sandwiches. Keep an eye on heat so the butter browns but does not burn.
   
4. 4

   Step 4: Rest, slice, and serve

   Active 3 min · Passive 2 min

   Transfer cooked sandwiches to a cutting board and let them rest for 2 minutes to set the melted cheese. Using a sharp knife, slice each sandwich in half and serve warm so each person gets 1 sandwich (slice count: 4 sandwiches total, 8 halves).

1. In a small bowl, combine 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, and 1/2 cup cranberry sauce. Whisk until smooth and slightly glossy; taste and adjust balance if you prefer it tangier or sweeter. Set the cranberry-mayo aside for assembly.
2. Lay out 8 slices of sourdough bread. Spread the cranberry-mayo onto the inner side of 4 slices. On the other 4 slices, spread softened butter on the outer surfaces (use the full 3 tablespoons divided across the 4 outer sides). On each cranberry-mayo–topped slice, layer an even portion of the leftover turkey breast slices, one sharp cheddar cheese slice, and a handful of baby arugula, then top with the buttered bread, butter-side out.
3. Heat a large nonstick or cast-iron skillet over medium heat until hot. Add two sandwiches to the skillet (work in batches if your pan can’t fit them all), and cook 3–4 minutes per side, pressing gently with a spatula, until the sourdough is deep golden and the sharp cheddar cheese has started to melt; repeat with remaining sandwiches. Keep an eye on heat so the butter browns but does not burn.
4. Transfer cooked sandwiches to a cutting board and let them rest for 2 minutes to set the melted cheese. Using a sharp knife, slice each sandwich in half and serve warm so each person gets 1 sandwich (slice count: 4 sandwiches total, 8 halves).