By Danielle "Diva Q" Bennett
For a new take on your leftover turkey sandwich, make it a grilled cheese. This one features provolone, bacon, and Dijon mustard along with the turkey and cranberry sauce for a flavor combination that’s hard to beat.
|1/2 Cup||leftover homemade or store-bought cranberry sauce|
|1 Tablespoon||Dijon mustard|
|10 Ounce||sliced turkey, preferably leftover from a roast turkey|
|Mayonnaise for bread|
|4 Slices||bread, preferably brioche|
|4 Slices||provolone cheese|
Flat Top Leftover Turkey Sandwich
Preheat 2 zones on the flat top on medium heat for 8 to 10 minutes. Line a plate with paper towel.
Meanwhile, mix the cranberry sauce with the mustard and set it aside near the flat top.
1/2 Cup leftover homemade or store-bought cranberry sauce
1 Tablespoon Dijon mustard
Add the bacon to the medium hot zone and cook, until crisp on one side, 4 to 5 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer the bacon to the paper towel-lined plate.
6 Slices bacon
Divide the turkey into 2 piles in the zone where you cooked the bacon to reheat it briefly.
10 Ounce sliced turkey, preferably leftover from a roast turkey
Spread a generous amount of mayonnaise one side of the bread slices and place them mayo side down in the other zone. Cook until nicely browned and flip to toast the other side.
Mayonnaise for bread
4 Slices bread, preferably brioche
Top the turkey piles with the bacon and the provolone. Cover with a steam dome to melt the cheese.
4 Slices provolone cheese
Spread one side of each bread slice with some of the cranberry-mustard mixture. Place a pile of turkey on 2 of the slices and top with the other slices of bread. Transfer to a plate, cut each sandwich in half, and serve.
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