Who says the excitement has to end after Thanksgiving or Christmas dinner? In my kitchen, it’s just the beginning. This Turkey Sandwich is my favorite way to savor those fabulous, inevitable, leftovers. It’s not just a sandwich; it’s a crispy, gooey, savory treat that turns the remnants of your feast into a something entirely of its own. Personally, it’s my favorite way to use them – a thousand times better than the turkey curry (which is of course also very nice).
With layers of fried turkey soaked in a wine and chicken stock gravy, melted mozzarella, and sharp Jarlsberg cheese, it’s a symphony of flavors. The middle slice of bread soaks up all the juicy goodness (yes, I have always drawn inspiration from the Friends moist maker), ensuring every bite is as delicious as the last. Served with a spicy jalapeño sauce for dipping, it’s the perfect blend of comfort and kick.
Ingredients
- Leftover roasted turkey, chopped
- Leftover gravy (or use cheat like I do and use Copas which is awesome)
- 3 slices of sturdy bread (like a sourdough)
- Mozzarella slices
- Jarlsberg cheese slices
- Butter or oil for frying
- Jalapeño sauce for dipping (I use Tabasco)
Method
- Prepare the turkey mix:
- Start by reheating the turkey in a frying pan then either add in leftover gravy or throw in chicken stock/white wine.
- Assemble the Sandwich:
- Butter one side of each bread slice. On the non-buttered side of one slice, layer mozzarella slices.
- Spoon half of the turkey mixture over the mozzarella.
- Place the middle slice of bread on top, pressing lightly to soak up some of the gravy.
- Add more turkey and top with slices of Jarlsberg cheese.
- Cap with the final slice of bread, buttered side up.
- Cook the Sandwich:
- Heat a clean pan over medium heat.
- Carefully place the sandwich in the pan. Fry until the bottom is golden brown, then flip carefully.
- Continue cooking until the other side is golden and the cheese has melted.
- Serve:
- Cut the sandwich in half into triangles.
- Serve hot with a side of jalapeño sauce for dipping.