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
Find it online: https://thefamilycooking.com/the-grand-d/
