When it comes to Thanksgiving leftovers, there’s nothing more satisfying than a Turkey Club Sandwich. Cranberry jam, bacon, cheese… Mmmm.
Thanksgiving is hands-down my favorite holiday. Everyone is laughing, enjoying each other’s company, and chowing down on delicious comfort foods that we all grew up on. It’s nostalgic, warm-n-fuzzy feeling and I look forward to the day every year. If you need some appetizer or side dish ideas, try making my Chimichurri Party Crackers with Bacon Jam (an excellent make-ahead option), Mashed Potatoes with Cream Cheese, or these Sweet and Salty Brown Sugar Carrots.
I HEART SANDWICHES, TO MY CORE:
My most-anticipated handheld of the year is this little gem, right here. It can be made several different ways, depending on what you have left over from the feast before. I’m here to tell you that they’re all equally glorious and incredibly delicious. One of my favorite shows growing up was Friends. I can recite almost every episode by memory, and I never tire of watching reruns. Ross Gellar’s Leftover Thanksgiving Sandwich episode is a hoot. If you haven’t seen it, I highly recommend looking it up. “You ate my sandwich??? MY SANDWICH??”
TURKEY CLUB SANDWICH INGREDIENTS:
Of course, there are plenty of varieties that you can consider for a leftover thanksgiving sandwich. The secret ingredient in today’s recipe is the homemade cranberry sauce. Slightly sweet, pleasantly tart… it pairs with the savory components flawlessly. You’ll need the following to make this marvelous handheld:
WHITE BREAD: I’m a sucker when it comes to serving leftovers on plain, spongy white bread. I toast it slightly so it can hold up to the condiments. Soft, chewy, delish.
PEPSI CRANBERRY SAUCE: Refer to the video, but all you need is fresh cranberries, an orange (+ it’s zest), sugar, nutmeg, cinnamon and a good ‘ol swirl of Pepsi. Trust me, it’s glorious.
MAYO + DIJON: A swirl and smear of these two adds depth of flavor… both savory and a hint of spice.
LEFTOVER TURKEY: We used smoked turkey in this recipe video, but you can use whatever you have on hand from your holiday. Pile on as much as you’d like.
HAVARTI CHEESE: This adds a little buttery, yet acidic note and I highly recommend it.
CRISPY BACON: No club sandwich is complete without bacon. Period.
CREAM CHEESE: If you haven’t had turkey with cream cheese, you seriously need to start living your life! Such a wonderful combo, you’re gonna love it. Smear your middle slice of bread with a thick layer and you’ll be a very happy camper. I promise.
WATERCRESS: I love the peppery note that this adds to the sandwich. You could also use regular lettuce, micro greens, or leftover collards.
OTHER RECIPES YOU MIGHT ENJOY:
- 4 cups Fresh Cranberries
- ⅓ cup White Sugar
- Pinch of Nutmeg
- Pinch of Cinnamon
- 1 tbsp. Kosher Salt
- ½ cup Pepsi
- Zest of 1 Orange
- Juice of 1 Orange
- 6 Slices White Bread, lightly toasted
- 2 tbsp. Mayonnaise
- 2 tbsp. Dijon Mustard
- ½ - ¾ lb. Leftover Turkey, sliced
- 4 Havarti Slices
- 6 Bacon Slices, cooked & crispy
- 1 cup Watercress
- 2 - 4 tbsp. Cream Cheese
- Mix together the fresh cranberries, sugar, nutmeg, cinnamon, salt, Pepsi, orange zest and orange juice in a large Dutch oven over medium heat. Cook covered, stirring a few times in-between until the cranberries have started to burst. About 10 minutes. Remove the lid and cook uncovered, about 5 minutes and pour into a bowl to cool and thicken.
- Lightly toast 6 slices of bread. You will use three slices of bread for each sandwich.
- Slather four slices on one side with a mixture of mayonnaise and Dijon. Then layer with sliced turkey, Havarti, watercress, cranberry sauce, bacon, and a middle slice of bread that's been slathered with cream cheese. Then repeat layering and top with remaining slice of toasted bread with the mayo + Dijon side faced down.
- Cut in half and enjoy immediately.
NOTES ON THIS RECIPE:
- The cranberry sauce in this recipe is slightly tart, which is what I personally prefer. If you’d like a sweeter sauce, go ahead and up the sugar to 1/2 cup.
- You can use any bread you have on hand in this recipe. However, I really enjoy good ‘ol plain white bread. It’s a classic and there’s something nostalgic about sinking your teeth into it. I lightly toast mine, but you can crisp yours up however you’d like.
- I cook my bacon on a cookie sheet in the oven. It’s easy clean-up and you don’t end up with grease splattered on your stovetop. I preheat my oven to 400F, line a sheet with parchment paper before the bacon strips and then bake for 18 – 20 minutes.
This post is sponsored by Born in the Carolinas. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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