It’s nearly time to raid the post-Thanksgiving fridge, babes! While you’re pulling out containers of leftover turkey and stuffing, reach for Duke’s Mayo too, because honestly – is it even a sandwich without the tang of Duke’s mayo? (Honestly, not really.)
Uncontroversial opinion: the BEST part of Thanksgiving dinner is the leftover sandwich we’ll eat for lunch on Friday.
Sure, sitting down to the whole pomp and circumstance of a tablescape, carved turkey, and piles of fixins is a wonder. But to be honest, I want to eat all that food, cold from the fridge, on the couch in my sweats – which is EXACTLY what this epic leftover sandwich was made for.
Now the highlight of this sandwich? Not just leftover gravy. Not just a smear of Duke’s Mayo. Enter: GRAVY MAYO! The most savory, tangy blend of my favorite mayo and leftover gravy, along with a spritz of lemon and a few tablespoons of fresh chives. We’re making the sandwich just messy enough to know we’re doing it right.
Also we’re sending out a petition to make Gravy Mayo a year-round condiment.
Here’s how!
Other’s in our sandwich series with our friends at Duke’s Mayo:
The Collard Green Melt – a new New Orleans classic inspired by Turkey and the Wolf.
The Green Goddess Sandwich – a tomato forward sandwich with Havarti cheese, thank goodness.
The French Dip Steak Sandwich – the most beefy dinner sandwich with zippy horseradish mayonnaise.
My Favorite Egg Salad Sandwich – a soft sandwich with a secret ingredient.
Here are the ingredients you’ll need to make this mega Thanksgiving Leftover Sandwich:
• leftover roasted turkey
• stuffing, cold from the fridge
• cranberry sauce, also cold from the fridge. I like the kind of cranberry sauce with whole cranberries but you do you!
• red leaf lettuce, which you can totally skip but I think is a nice, fresh crunch to the sandwich
• soft potato bread
• leftover gravy, and you best believe I make a triple batch of gravy on Thanksgiving to make sure there’s plenty to make gravy mayo
• Duke’s mayonnaise and Duke’s mayonnaise only
• soy sauce, lemon juice, and chopped chives to brighten the flavors of the gravy mayo
First, let’s make the gravy mayo. There’s no reason we should reserve spread for Thanksgiving only because of course, good gravy isn’t only relegated to November but – this once a year condiment is more special the weekend after Thanksgiving.
In a bowl, whisk together a few generous spoonfuls of tangy Duke’s mayo with chilled leftover turkey gravy, a splash of soy sauce, a squeeze of fresh lemon juice, pepper, and a heap of chopped chives.
I love a thick potato bread for this recipe – soft pillowy slices that I leave untoasted for this particular sandwich. Spread each slice generously with gravy mayo. Layer with lettuce and piles of cold stuffing.
Layer the other side of the sandwich with big bits of leftover turkey and a generous spread of cranberry sauce.
Press the sandwich together, without hesitation, and use a knife to cut it in half. This sandwich is stacked! It’s the sort of sandwich that, once you pick you pick up, you cannot put down. It’s not a casual sandwich. This is the a whole holiday meal condensed between two pieces of bread so buckle up!
Print
The Mega Thanksgiving Leftover Sandwich
- Prep Time: 10 minutes
- Cook Time: no cook time
- Total Time: about 10 minutes
- Yield: 2 big ol sandwiches 1x
- Category: holiday, dinner, leftovers
Description
The most epic part of Thanksgiving leftovers in one mega sandwich!
Ingredients
For the Gravy Mayo:
- 1/2 cup Duke’s mayonnaise
- 1 tablespoon soy sauce
- About a tablespoon of lemon juice
- 1 cup leftover gravy, chilled
- 2 tablespoons chopped chives
- 1 tablespoon fresh chopped thyme
- Few cracks of black pepper
For the Turkey Sandwich:
- Sliced potato bread, toasted or untested to your pleasure
- Leftover turkey, slices or bits
- About 1/4 cup cold stuffing per sandwich, plus more to your liking
- About 2 tablespoons cold cranberry sauce per sandwich, plus more to your liking
- Green leaf lettuce (I prefer red leaf lettuce for this sandwich)
Instructions
- First make the gravy mayo. We’re making more than we need for a single sandwich because once you discover this life hack, you’re going to want this mayo on every turkey sandwich for now until forever.
- In a medium bowl, whisk together mayo, soy sauce, and lemon juice. Add the gravy and continue to whisk, working out any lumps to create a smooth gravy mayo. Add the fresh herbs and a few cracks of black pepper. Taste and adjust seasoning as you’d like.
- To assemble the sandwich, generously smear gravy mayo on both slices of bread for every sandwich you’re making. Lay lettuce across the top side of each sandwich, layer with stuffing, spreading to a relatively smooth layer. Top the bottom side with turkey slices and cranberry sauce.
- If this doesn’t feel right to you, layer your sandwich however you’d like, of course.
- Smash together, slice in half and enjoy!
3 Responses
gravy mayo year round? I’m in! I’d be happy to skip the traditional turkey and go straight to the sandwiches! Yum and thank you
Turkey Day is my very favorite meal of the year – followed very shortly behind by the day after leftovers. There’s a sandwich shop I frequent that has a “thanksgetting” sando, with stuffing, cranberry sauce, and garlic aioli. It’s very nice being able to satisfy the craving all year long. However, this gravy mayo is screaming at me to make it.
Over the summer, we were hiking and camping in Montana. We stopped at a grocery store for food supplies and my partner went inside to grab food while I kept the pup cool in the truck. Later, he made us pre-hike sandwiches and I commented that the mayo was super tangy. He said it was Duke’s and I immediately thought of you!
At my house it is a hot sandwich with gravy, mashed potatoes and dressing – a cold sandwich with butter, salt, pepper and lots of mayo on white bread. The third one (dessert) gets lots of mayo, a little cream cheese and cranberry sauce. MMMMMMmmmm. Can’t wait!