Leftover Turkey Sandwiches
This Ultimate Leftover Turkey Sandwich has crispy sourdough, creamy herb spread, and sweet cranberry for the perfect post-Thanksgiving bite.
Recipe and image compliments of Brit from Whisked Away Kitchen
Leftover Turkey Sandwiches
Ingredients
- 4 oz Hiland Cream Cheese room temperature
- 2 tablespoons minced fresh chives
- 1/2 tablespoon minced fresh tarragon
- 1 teaspoon lemon juice
- Kosher salt to taste
- 4 slices sourdough bread
- 1-2 tablespoons Hiland Unsalted Butter
- 6 slices leftover turkey gently warmed
- 1/4 cup cranberry sauce
- Microgreens or baby arugula about a small handful per sandwich
Instructions
- Make the herbed spread. In a bowl, combine the cream cheese, chives, tarragon, lemon juice, and a pinch of salt. Taste and adjust seasoning.
- Toast the bread. Heat 1 tablespoon butter in a skillet over medium heat. Toast each slice of bread until golden brown, flipping halfway through and adding more butter if needed.
- Assemble the sandwiches. Spread a generous layer of herbed cream cheese on two slices of toast. Layer turkey, then cranberry sauce, and finish with a small handful of greens. Top with remaining slices of toast.
- Press gently, slice, and serve immediately.
A dreamy mix of savory, sweet, and crunchy in every single bite
Pan-toasted sourdough and a flavorful herb spread take this leftover turkey sandwich from basic to crave-worthy—perfect for the day after Thanksgiving.
Why We Love This Recipe
- The herbed cream cheese makes all the difference. It’s what brings everything together. The fresh chives and tarragon add a little bright, fancy-feeling touch that makes the turkey and cranberry shine!
- You get the perfect combo of crispy, creamy, and savory. Toasting the sourdough in a skillet gives you this amazing buttery crunch that holds up against the juicy turkey and cream cheese.
- It’s the perfect post-feast reset. This sandwich hits all the comforting Thanksgiving notes while feeling fresh and light. It’s exactly what you want when you’re still recovering from the big meal.
Ingredient Notes
Sourdough Bread: Its sturdy structure is key here. It holds up to the juicy fillings without getting soggy and toasts up with an incredible buttery, crispy crust.
Hiland Cream Cheese: Using full-fat cream cheese is key for a rich, spreadable base. Letting it get truly soft is the secret to a smooth, lump-free herbed spread.
Fresh Herbs: Fresh chives and tarragon give the spread a bright, herby flavor that cuts through the richness. If you can’t find tarragon, feel free to leave it out or substitute fresh dill or parsley.
Leftover Turkey: White meat, dark meat, or a mix—it all works! The key is to have it at room temperature or give it a quick warm-up so it doesn’t cool down the inside of your sandwich.
Cranberry Sauce: Homemade or canned, both are fantastic! I love the texture of whole-berry sauce, but the smooth jellied kind spreads like a dream. Use whatever you have left in the fridge.
Step by Step Instructions
- Make the herbed spread. In a small bowl, stir together the room temperature cream cheese, minced chives, tarragon, lemon juice, and a tiny pinch of salt until it’s all combined. Give it a taste and adjust if it needs a little more zing.
- Pan-toast the bread. Heat 1 tablespoon of butter in a skillet over medium heat. Once it’s sizzling, add your slices of sourdough. Cook for 2-3 minutes per side, until they’re golden brown and beautifully crisp. You might need to do this in batches, adding more butter for the second round.
- Warm the turkey. While the bread is toasting, just pop your turkey slices in the microwave for 15-20 seconds to take the chill off.
- Assemble the sandwich. Now for the fun part! Spread a generous layer of the herbed cream cheese on the inside of the toasted bread. Then layer the warm turkey, followed by a smear of cranberry sauce, and a small handful of fresh greens. Place the remaining slice of bread on top. Press down gently.
- Slice and devour. Cut your sandwiches in half and serve immediately while they’re hot and crispy!
Expert Tips and Tricks
- Don’t skip the warm-up. Taking one minute to warm the turkey transforms the sandwich from a basic cold leftover into a hot and satisfying meal.
- Dry your greens thoroughly. If you wash your microgreens or arugula, pat them completely dry with a paper towel. Any extra water will soften your perfectly crispy bread.
- Butter the pan, not the bread. For the most even, golden-brown toast, melt the butter directly in the hot skillet instead of trying to spread cold butter on the bread. This ensures every bit of the surface gets buttery and crisp.
- Taste your spread before building. Taste the herbed spread and adjust the salt or lemon juice to your liking before you assemble the sandwiches.
Storage Instructions
- This sandwich is truly best enjoyed immediately. However, if you need to store one, place it in an airtight container and refrigerate for up to 24 hours.
- The bread will soften from the fillings, so you’ll lose that perfect crispness. To revive it, gently reheat the sandwich in a dry skillet over low heat until the bread is crisp and the inside is warm.
Easy to make and even easier to love—it’s a next-day tradition worth keeping!
Serving Ideas
- I generally eat this sandwich with whatever leftover Thanksgiving sides I find in the fridge: stuffing, sweet potato casserole, or some green bean casserole.
- If you want an actual planned side, you can’t go wrong with kettle-cooked potato chips. They’re easy and a classic combo. A simple pickle spear or a tangy side salad also cuts through the richness nicely!
For more delicious recipes, visit Hiland Dairy’s recipe page.
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