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These mini leftover turkey sandwiches are the best way to use your Thanksgiving turkey and sides. They’re made with leftover rolls and can be topped with other leftovers like cranberry sauce, mashed potatoes or dressing.
One of the best parts about thanksgiving is having leftovers to eat for days to come. I always recommend making extra so that everyone can go home with a good amount of food to go.
Pro tip: if you aren’t hosting, bring a to-go container with you to your family’s house so you can fill it up to take home.
You can absolutely eat another plate of Thanksgiving multiple times, but I love to switch it up by taking all of those yummy leftovers and turning them into the best leftover Thanksgiving sandwiches.
Mini Leftover Turkey Sandwich Ingredients:
- Slider buns, hawaiian rolls or leftover thanksgiving rolls (like these sourdough buns or soft sourdough rolls)
- Leftover turkey
- Leftover or store bought cranberry sauce
- Goat cheese or gouda cheese
- For topping: grass-fed or vegan butter, mustard, garlic powder, poppyseeds
Optional leftovers to add:
Here are a few more ingredients that would be great on this leftover turkey sandwich tray if you have them handy:
- Stuffing/dressing
- Gravy
- Mashed potatoes
How long will leftover turkey last?
Leftover Thanksgiving turkey will last in an air tight container in your fridge for up to 4 days.
How to make the best leftover turkey sandwich:
- Preheat the oven to 325°F degrees. Spray a 9×13 inch baking dish with non-stick spray. Separate the rolls into the top and bottom portions and place the bottom halves into the prepared baking dish in an even layer.
- Layer on the turkey, cranberry sauce and cheese evenly between all 12 rolls. Place the tops on the rolls and set aside.
- In a small dish, whisk together the melted grass-fed or vegan butter, mustard, garlic powder and poppy seeds. Evenly pour or brush the mixture over the top of the sliders, coating each one completely.
- Cover the baking dish with foil and bake for 15 minutes in the preheated oven. When the time is up, carefully remove the foil from the top and continue cooking for another 3-5 minutes. Serve warm.
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
More Thanksgiving recipes:
- Healthy cranberry sauce
- Apple and herb sourdough stuffing
- Healthy sourdough buns
- Soft pull-apart sourdough rolls
- The best dairy free mashed potatoes
Leftover Turkey Sandwiches
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Ingredients
- 12 leftover rolls or store bought Hawaiian rolls
- 3 cups cooked 14 ounces white turkey breast
- 1 cup prepared cranberry sauce
- 6 ounces goat cheese or Havarti cheese
- 4 tablespoons grass fed butter or vegan butter
- 1 teaspoon yellow mustard
- 1/2 tsp garlic powder
- 1/2 tsp poppy seeds
Instructions
- Preheat the oven to 325°F degrees. Spray a 9×13 inch baking dish with non-stick spray. Separate your into the top and bottom portions and place the bottom halves into the prepared baking dish in an even layer.
- Layer on the turkey, cranberry sauce and cheese evenly between all 12 rolls. Place the tops on the rolls and set aside.
- In a small dish, whisk together the melted grass-fed or vegan butter, mustard, garlic powder and poppy seeds. Evenly pour or brush the mixture over the top of the sliders, coating each one completely.
- Cover the baking dish with foil and bake for 15 minutes in the preheated oven. When the time is up, carefully remove the foil from the top and continue cooking for another 3-5 minutes. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
