This Thanksgiving Leftovers Sandwich Might Be the Best Thing You Eat over the Holiday Weekend

One of our favorites to eat year-round is a sandwich made from leftovers at the Thanksgiving dinner table. It is possible to put everything on toast. However, we prefer to cook our turkey gravy, the pieces, and stuffing, then layer the sandwiches with mashed potatoes, cranberry sauce, and some Brie.

A few notes from Food & Wine Test Kitchen Food & Wine Test Kitchen

Make sure you put all the sandwich’s ingredients according to the order listed in the recipe. There’s an intention behind the sandwich. Spreading the potato mashed and gravy over the bottom piece of bread keeps the filling in position. The turkey will be next, followed by slices of Brie that melt somewhat from the contact with the turkey that has been warmed. Arugula follows and won’t turn brown when paired with the hot ingredients. Also, its spicy flavor goes well with the cranberry sauce.


  • 1 1 pound roast turkey Cut into quarter-inch thick slices
  • 1 1/2 cups gravy, divided
  • 2 cups leftover stuffing
  • 1/4 cup cranberry sauce
  • 1/4 cup whole-grain mustard
  • 1/4 cup leftover mashed potatoes
  • 1/4 cup mayonnaise
  • Eight sourdough bread slices
  • 8 ounces Brie, thinly sliced
  • 2 cups arugula leaves


  1. Preheat oven to 350 degrees F. Place turkey slices in an oven-safe baking dish, pour 1 cup gravy over them, and then turn them over to get them coated in sauce. Place the stuffing in another baking dish with oven safety. Cook turkey and stuffing in an oven until cooked to a simmer, about 10 minutes.
  2. In the meantime, mix the mustard and cranberry sauce in a small bowl. Mix mashed potatoes, half-cup gravy, and mayonnaise in another bowl. Spread potato mix on four bread slices. Layer stuffing roast turkey Brie and Arugula over the top. Spread cranberry mustard over the remaining bread slices. Place on top of the sandwich and serve.

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