Open-Faced Leftover Turkey Sandwich

If you’re like us, you like to make some extra turkey for leftovers the next day. Here’s a great recipe for that “leftover turkey!” Open-Faced Leftover Turkey Sandwich on the long holiday weekend.

Ingredients

Sourdough bread
3 tsp butter, separated
Mashed potatoes
Stuffing or dressing
Gravy
Roasted turkey
Cranberry chutney or cranberry sauce
Salt and pepper to taste
Arugula, optional

Instructions

Set the Big Green Egg for indirect cooking with the convEGGtor at 400°F; preheat a Big Green Egg Cast Iron Skillet or Big Green Egg Cast Iron Plancha.

Melt one tablespoon of butter in the cast iron skillet or plancha and add the mashed potatoes. Once they have a nice crust, remove them and set them aside. Next, add the stuffing with gravy and a tablespoon of butter. Once warmed, about 5-7 minutes, remove and set aside. Lastly, add the turkey with more gravy. Once warmed, about five to seven minutes, remove and set aside.

Toast the bread with a tablespoon of butter and salt, and pepper. Then pile on the cranberry chutney or sauce … you can use whatever cranberry sauce you have! Next comes the turkey. Follow it up with mashed potatoes and stuffing. Then drizzle more gravy over it. Top with arugula and serve immediately.

Recipe and photo from Big Green Egg.