The Quintessential “Thanksgiving Leftovers” Oven-baked, Open-face Sandwiches
By far the easiest thing to do with leftover turkey is indeed one of the favorites. My grandmother would cook a small turkey several times a year just so my grandfather could have these sandwiches year-round!
- 6 slices of hearty whole grain bread Add to list
- Honey mustard, to taste Add to list
- Slices and pieces of leftover turkey (about 2 cups) Add to list
- 1 cup or so leftover gravy Add to list
- 1 cup or so leftover mashed potatoes, yams or stuffing (or all 3!) Add to list
- Thinly sliced red onion (optional) Add to list
- 1 to 2 cups shredded white cheddar Add to list
- Cranberry sauce Add to list
Preheat oven to 375° F.
Toast the bread and spread each slice with a little honey mustard. Toss the turkey together with the gravy and pile it on the bread. Top with the potatoes, yams or stuffing (or all 3!) and a few rings of red onion if you choose.
Arrange the piled-up, open-face sandwiches in a baking pan, with the edges touching, and sprinkle the cheese over the whole thing.
Bake for 15 to 20 minutes or until hot through and bubbly. Cut apart and serve with cranberry sauce and a knife and fork.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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