Why You’ll Love This Recipe
The day after Thanksgiving, I stack everything left in my fridge between three slices of toasted bread, and this sandwich is the result. The “D” stands for dressing, which I pan-sear into a golden, crunchy patty that gives the sandwich its signature texture. Add juicy turkey, a swipe of cranberry mayo, and a cup of warm gravy for dipping, and you get every bite of the holiday meal in one handheld stack. It’s messy in the best way, and it takes about 20 minutes with leftovers.
Ingredients
For the cranberry mayo
- 1/4 cup mayonnaise
- 1/4 cup cranberry sauce
- 1 teaspoon Dijon mustard
For the sandwiches
- 3 cups leftover dressing (cold, firm, and packed well)
- 2 tablespoons butter, divided
- 12 slices bread (sourdough or thick white), toasted
- 3/4 lb sliced leftover turkey
- 1/2 cup cranberry sauce
- 4 slices Swiss or provolone cheese (optional)
- 1 cup baby arugula or lettuce
- 1 1/2 cups warm leftover gravy, for dipping
Directions
- Make the mayo. Stir the mayonnaise, cranberry sauce, and Dijon together in a small bowl.
- Shape the dressing. Press the cold dressing into 4 patties, each about the size of your bread and 1/2 inch thick.
- Sear the patties. Melt 1 tablespoon of butter in a large skillet over medium heat. Cook the patties 4 to 5 minutes per side until deeply golden and crisp, adding the second tablespoon of butter when you flip. Set aside.
- Warm the turkey. In the same skillet, warm the turkey slices with a splash of gravy for 2 minutes until heated through. Add the cheese on top to melt, if using.
- Toast the bread. Toast all 12 slices until golden.
- Build the first layer. Spread cranberry mayo on a slice of toast. Top with turkey and cheese, then another slice of toast.
- Add the second layer. Spread with more cranberry mayo, add a crisp dressing patty and a spoonful of cranberry sauce, then top with arugula.
- Finish. Cap with a third slice of toast, secure with toothpicks, and slice in half.
- Serve. Serve warm with a small bowl of gravy for dipping.
Servings and Timing
- Servings: 4 sandwiches
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: About 25 minutes
Variations
- Open-faced: Skip the top slices and smother the whole thing in hot gravy.
- Hot and gooey: Press the assembled sandwiches in a skillet or panini press for 3 minutes.
- Spicy: Add hot sauce or pickled jalapeños to the mayo.
- Cornbread dressing: Use cornbread dressing for a Southern-style sear.
- Add bacon: Layer in crisp bacon strips.
- Sweet touch: Add thin apple slices between the turkey and cheese.
- Vegetarian: Use roasted mushrooms or squash in place of turkey, and vegetable gravy.
Storage and Reheating
- Assembled sandwiches: Best eaten right away, since the bread gets soggy.
- Components: Store the turkey, seared patties, cranberry mayo, and gravy separately in airtight containers in the fridge for up to 3 days.
- Reheating: Crisp the patties in a skillet or a 375°F oven for 8 to 10 minutes. Warm the turkey and gravy gently on the stove.
- Freezing: Freeze cooled dressing patties for up to 2 months and reheat from frozen at 375°F for 15 minutes.
FAQs
Can I use stuffing from a box?
Yes. Make it according to the package, chill it overnight, and it will hold together for searing.
Why did my dressing patties fall apart?
The dressing was probably too warm or too loose. Chill it well, press firmly, and add a beaten egg if needed.
Do I really need three slices of bread?
No, two slices work fine. The third slice is what makes it “grand.”
Can I make it without gravy?
Yes. A little extra cranberry mayo works, but I think the gravy dip is the best part.
What if I don’t have leftover turkey?
Use deli turkey or a rotisserie chicken from the store.
How do I keep the sandwich from getting soggy?
Toast the bread well, pat the turkey dry, and serve the gravy on the side.
Conclusion
The Grand D is my favorite way to finish off the holiday leftovers. It’s crisp, savory, tangy, and just a little over the top, which is exactly how a day-after sandwich should be. I hope it becomes a tradition at your house too. If you make it, I’d love to hear how you stacked yours!
Print
The Grand D is the ultimate Thanksgiving leftover sandwich, stacked with sliced turkey, a crisp golden dressing patty, tangy cranberry sauce, and creamy herb mayo on toasted bread. Every bite has crunch, creaminess, and sweet-tart contrast. It’s the best reason to hope for extras on the holiday table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Pan-Frying
- Cuisine: American
Ingredients
- 2 cups leftover dressing (stuffing), chilled
- 1 large egg, beaten
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 8 slices sourdough or country white bread
- 3/4 lb (340 g) cooked turkey, thinly sliced
- 1/2 cup cranberry sauce
- 4 slices Swiss or provolone cheese
- 1 cup baby arugula or spinach
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chopped parsley
- 1 teaspoon fresh chopped sage
- 1/4 cup warm turkey gravy, for dipping (optional)
Instructions
- Make the herb mayo: Stir together the mayonnaise, Dijon, parsley, and sage in a small bowl.
- Form the dressing patties: Mix the chilled dressing with the beaten egg. Shape into 4 flat patties about 1/2 inch thick, sized to fit your bread.
- Fry the patties: Heat the olive oil and 1 tablespoon butter in a skillet over medium heat. Cook the patties for 3-4 minutes per side until deeply golden and crisp. Set aside.
- Toast the bread: Butter one side of each bread slice with the remaining butter. Toast in a skillet or griddle, buttered side down, until golden.
- Warm the turkey: Place the sliced turkey in the skillet for 1-2 minutes to warm through, topping with the cheese to melt slightly.
- Assemble: Spread herb mayo on the untoasted side of 4 slices. Layer with the turkey and cheese, a dressing patty, a spoonful of cranberry sauce, and a handful of arugula.
- Finish: Top with the remaining bread, toasted side out. Press gently and slice in half.
- Serve: Serve hot with warm gravy on the side for dipping.
Notes
- Chill the dressing before shaping so the patties hold together and fry up crisp.
- If the mixture is too loose, add a tablespoon of breadcrumbs.
- Spread cranberry sauce on only one side of the sandwich to keep the bread from getting soggy.
- Patties can be fried ahead and refrigerated for 2 days. Re-crisp in a hot skillet or toaster oven.
- Add a slice of crispy bacon or a fried egg for an even grander version.
Nutrition
- Serving Size: 1 sandwich
- Calories: 720
- Sugar: 14 g
- Sodium: 1380 mg
- Fat: 34 g
- Saturated Fat: 11 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 135 mg
