10 Leftover Turkey Sandwich Recipes

The leftover turkey sandwich is a holiday tradition for good reason, but it deserves better than dry slices between two pieces of bread. With the right bread, a good sauce and something crisp or melty, it becomes one of the best meals of the whole weekend.

These 10 sandwiches cover every mood, from cold and crunchy lunchbox options to griddled melts, sliders and a sweet-savory Monte Cristo. Use your leftover turkey within 3 to 4 days, and for the hot sandwiches, heat the turkey to 165°F (74°C) so every bite is warm through.

1. Ultimate Thanksgiving Leftover Sandwich

Turkey, stuffing, cranberry sauce and a slice of gravy-dipped bread in the middle make this the full holiday dinner in sandwich form. Warm the turkey and stuffing first so every layer is hot.

Servings: 2 · Total time: 15 minutes

Ingredients

• 5 slices sourdough bread
• 2 tablespoons mayonnaise
• 1/2 cup turkey gravy, warmed
• 8 ounces sliced cooked turkey
• 1 cup leftover stuffing
• 1/4 cup cranberry sauce
• 2 leaves green leaf lettuce
• Salt and black pepper to taste

Instructions

1. Toast 4 slices of the bread and spread one side of each with mayonnaise.
2. Warm the turkey and stuffing in a covered skillet with a splash of gravy until both reach 165°F (74°C).
3. Dip the remaining slice of bread in the warm gravy and cut it in half.
4. Build each sandwich with turkey, stuffing, a piece of gravy-soaked bread, cranberry sauce and lettuce on a toasted slice, then close with another toasted slice.
5. Season with pepper, cut in half and serve right away.

2. Turkey Cranberry Brie Grilled Cheese

Creamy Brie melts into tart cranberry sauce and turkey between buttery, crisp sourdough. A handful of arugula cuts through the richness.

Servings: 2 · Total time: 15 minutes

Ingredients

• 4 slices sourdough bread
• 2 tablespoons butter, softened
• 4 ounces Brie, sliced
• 6 ounces thinly sliced cooked turkey
• 3 tablespoons cranberry sauce
• 1/2 cup baby arugula

Instructions

1. Butter one side of each slice of bread.
2. On the unbuttered sides of two slices, layer half the Brie, the turkey, cranberry sauce, arugula and the remaining Brie, then top with the other slices, buttered side out.
3. Cook in a skillet over medium-low heat, covered, for 3 to 4 minutes per side until deep golden.
4. Check that the cheese is melted and the turkey is heated to 165°F (74°C), then cut in half and serve.

3. Triple-Decker Turkey Club

Three slices of toast stacked with turkey, crisp turkey bacon, lettuce and juicy tomato make the classic deli club. A mayo spiked with a little Dijon adds tang.

Servings: 2 · Total time: 20 minutes

Ingredients

• 6 slices white or wheat sandwich bread, toasted
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 8 ounces sliced cooked turkey
• 6 slices turkey bacon, cooked until crisp
• 4 leaves iceberg or romaine lettuce
• 1 large tomato, sliced
• Salt and black pepper to taste

Instructions

1. Mix the mayonnaise and mustard and spread on one side of each slice of toast.
2. Layer turkey, lettuce and tomato on two slices and season the tomato with salt and pepper.
3. Top each with a second slice of toast, mayo side up, then add the turkey bacon, more turkey and lettuce.
4. Close with the remaining toast, secure with four toothpicks and cut into quarters.

4. Grilled Turkey Reuben

Rye bread, tangy sauerkraut, Swiss cheese and Thousand Island dressing turn turkey into a deli-style melt. Squeeze the sauerkraut well so the bread stays crisp.

Servings: 2 · Total time: 15 minutes

Ingredients

• 4 slices rye bread
• 2 tablespoons butter, softened
• 1/4 cup Thousand Island dressing
• 8 ounces thinly sliced cooked turkey
• 3/4 cup sauerkraut, drained and squeezed dry
• 4 slices Swiss cheese

Instructions

1. Butter one side of each slice of bread and spread the other side with dressing.
2. On two slices, dressing side up, layer Swiss, turkey, sauerkraut and more Swiss, then top with the remaining bread, buttered side out.
3. Cook in a skillet over medium-low heat, pressing gently, for 4 minutes per side until golden.
4. Make sure the cheese is melted and the filling is heated to 165°F (74°C), then slice and serve with pickles.

5. Turkey Melt with Caramelized Onions

Slow-cooked caramelized onions and a mix of Gruyere and cheddar give this griddled melt real depth. Make a big batch of onions and keep them for the rest of the week.

Servings: 2 · Total time: 40 minutes

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter, plus 2 tablespoons softened for the bread
• 2 large onions, thinly sliced
• 1/2 teaspoon salt
• 1 teaspoon fresh thyme leaves
• 4 slices sourdough bread
• 1 tablespoon Dijon mustard
• 8 ounces sliced cooked turkey
• 1/2 cup shredded Gruyere cheese
• 1/2 cup shredded sharp cheddar cheese

Instructions

1. Heat the oil and 1 tablespoon butter in a skillet over medium-low heat, add the onions and salt and cook for 25 to 30 minutes, stirring often, until deep golden. Stir in the thyme.
2. Butter one side of each slice of bread and spread the other side with mustard.
3. On two slices, mustard side up, layer half the cheese, the turkey, onions and remaining cheese, then close with the other slices, buttered side out.
4. Cook over medium-low heat, covered, for 3 to 4 minutes per side until golden and the turkey is heated to 165°F (74°C).

6. Buffalo Turkey Sliders

Shredded turkey tossed in tangy Buffalo sauce is piled onto toasted slider buns with crunchy celery slaw and blue cheese. They are ideal for game day or a casual family dinner.

Servings: 12 sliders · Total time: 25 minutes

Ingredients

• 3 cups shredded cooked turkey
• 1/2 cup Buffalo hot sauce
• 2 tablespoons butter
• 2 celery stalks, thinly sliced
• 1 cup shredded cabbage
• 3 tablespoons ranch dressing, plus more for serving
• 12 slider buns, split and toasted
• 1/2 cup crumbled blue cheese

Instructions

1. Melt the butter with the hot sauce in a skillet over medium heat.
2. Add the turkey and toss until coated and heated through to 165°F (74°C).
3. Toss the celery and cabbage with the ranch dressing.
4. Pile the Buffalo turkey onto the bottom buns, top with slaw and blue cheese, then close with the tops and serve with extra ranch.

7. Turkey Apple Cheddar Sandwich

Crisp green apple, sharp white cheddar and honey mustard give this cold sandwich a sweet, tangy crunch. It packs well for lunch and needs no cooking at all.

Servings: 2 · Total time: 10 minutes

Ingredients

• 4 slices multigrain bread
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 8 ounces sliced cooked turkey
• 4 slices sharp white cheddar cheese
• 1 Granny Smith apple, cored and thinly sliced
• 1 cup baby spinach
• Black pepper to taste

Instructions

1. Stir the mustard and honey together and spread on one side of each slice of bread.
2. Layer two slices with cheddar, turkey, apple slices and spinach and season with pepper.
3. Close the sandwiches and cut in half.
4. Wrap tightly if packing for lunch and keep chilled until eating.

8. Turkey Monte Cristo

Turkey and Swiss are sandwiched in bread, dipped in egg batter and pan-fried like French toast, then dusted with powdered sugar. Served with raspberry jam, it is sweet, savory and great for a lazy brunch.

Servings: 2 · Total time: 20 minutes

Ingredients

• 4 slices thick white bread or brioche
• 1 tablespoon Dijon mustard
• 6 ounces thinly sliced cooked turkey
• 4 slices Swiss cheese
• 2 large eggs
• 1/3 cup milk
• Pinch of salt
• 2 tablespoons butter
• Powdered sugar, for dusting
• Raspberry jam, for serving

Instructions

1. Spread mustard on two slices of bread, layer with Swiss, turkey and more Swiss, and top with the remaining bread.
2. Whisk the eggs, milk and salt in a shallow dish.
3. Melt the butter in a skillet over medium-low heat. Dip each sandwich in the egg mixture, coating both sides.
4. Cook for 3 to 4 minutes per side, covered, until golden, the egg coating is fully set and the center reaches 165°F (74°C).
5. Dust with powdered sugar, cut in half and serve with raspberry jam.

9. Greek Turkey Pita Pockets

Warm pita pockets are stuffed with turkey, crisp vegetables, feta and a quick homemade tzatziki. They are fresh, light and a welcome change from heavier holiday food.

Servings: 4 · Total time: 20 minutes

Ingredients

For the tzatziki

• 1 cup plain Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 1 clove garlic, grated
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill
• Salt to taste

For the pitas

• 4 pita breads, halved and warmed
• 3 cups sliced cooked turkey
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 1 cup diced cucumber
• 1 cup diced tomatoes
• 1/4 cup thinly sliced red onion
• 1/2 cup crumbled feta cheese
• Lemon wedges, for serving

Instructions

1. Mix all the tzatziki ingredients and chill while you prepare the rest.
2. Warm the turkey with the olive oil and oregano in a skillet until it reaches 165°F (74°C).
3. Spread a spoonful of tzatziki inside each pita half.
4. Fill with turkey, cucumber, tomato, red onion and feta, then drizzle with more tzatziki and serve with lemon wedges.

10. BBQ Pulled Turkey Sandwiches

Shredded turkey simmers in a smoky, tangy barbecue sauce until it soaks up every bit of flavor. Pile it onto brioche buns with creamy coleslaw for a crowd-pleasing dinner.

Servings: 6 · Total time: 25 minutes

Ingredients

For the pulled turkey

• 4 cups shredded cooked turkey
• 1 1/4 cups barbecue sauce
• 1/4 cup turkey or chicken broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 6 brioche buns, toasted
• Pickle chips, for serving

For the coleslaw

• 3 cups shredded coleslaw mix
• 1/3 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• Salt and black pepper to taste

Instructions

1. Toss the coleslaw mix with the mayonnaise, vinegar, sugar, salt and pepper and chill while the turkey cooks.
2. Combine the barbecue sauce, broth, vinegar and paprika in a large skillet and bring to a simmer.
3. Add the turkey and simmer for 8 to 10 minutes, stirring, until thick, glossy and heated to 165°F (74°C).
4. Pile the turkey onto the buns, top with coleslaw and pickle chips and serve.