Leftover turkey after Thanksgiving? Inevitable. This easy turkey melt recipe? Unstoppable. Maybe you’re thinking, I don’t need a turkey sandwich recipe; I can make one standing in front of the fridge. But you deserve better than some cobbled-together concoction of slippery meat and congealed cranberry sauce, so get ready to level up.
This postholiday turkey sandwich is modeled on a tuna melt. Instead of layering slices, the meat is shredded and tossed with mayo and everything good before the mixture is slathered on hearty sandwich bread and griddled. The result boasts punchy alliums and briny pickled peppers and absolutely oozes with molten American cheese. (Pro tip: Get American cheese sliced fresh from the deli counter if you can; otherwise, avoid anything labeled “imitation” or “singles.”) It’s a crispy, delicious sandwich that feels intentional and thought out—almost like you bought too big of a bird for this very reason.
Need a turkey recipe? Try our spicy smoked turkey, a honey-glazed dry-brined turkey, or a DIY deli-turkey breast. More Thanksgiving favorites, right this way →
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What you’ll need
Cast Iron Skillet
$30 At Amazon
Wire Cooling Rack
$18 At Amazon
Rimmed Baking Sheet
$30 At Amazon
Offset Spatula
$12 At Amazon
Large Bowl
$18 At Amazon
Kunz Spoon
$19 At Amazon
Recipe information
Total Time
25 minutes
Yield
Makes 4
Ingredients
3
4
3
¾
½
2
1
2
1
8
8
Preparation
Step 1
Mix 3 medium celery stalks, finely chopped (about ⅔ cup), 4 scallions, thinly sliced, zest of 1 large lemon, 3 cups (loosely packed) shredded leftover skinless roast turkey meat (about 12 oz.), ¾ cup coarsely chopped drained pickled peppers (such as jalapeños), ½ cup finely chopped dill and/or parsley, 2 Tbsp. Dijon mustard, 1 cup mayonnaise, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. freshly ground pepper in a large bowl until combined and turkey is finely shredded. Taste and season with more salt and/or pepper if needed.
Step 2
Arrange 8 slices sourdough bread on a cutting board or rimmed baking sheet. Using a small offset spatula or butter knife, spread 1 side of each slice with a thin layer of mayonnaise (about 1 tsp. per slice). Turn mayonnaise side down. Top 4 slices of bread with 4 slices American cheese, breaking cheese to fit as needed. Divide turkey mixture evenly over cheese. Top with remaining 4 American cheese slices, then close up sandwiches with remaining bread, arranging mayonnaise side out.
Step 3
Heat a large cast-iron skillet over medium. Working in batches as needed, toast sandwiches, pressing lightly with a spatula to ensure full contact with pan and turning halfway through, until bread is golden brown and cheese is melted, about 5 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet (this will prevent sandwiches from getting soggy) and let cool 2 minutes.
Step 4
Slice sandwiches in half and transfer to plates. Serve with dill pickles and potato chips if desired.
Leave a Review
Reviews (5)
Back to TopThis is insanely good! I didn't have any turkey when I read this so I had to try it with chicken I had around and it's INCREDIBLE. I'm definitely going to try this with turkey or maybe even ham! I bet with some real ham it would be ridiculously good
Keith S
Redding, CA
11/22/2023
One of the best sandwiches I have had in a long time!! Perfect combo of flavors and textures!
Anonymous
Eden Prairie, MN
11/25/2023
I had to use some finely chopped yellow onion instead of scallions, but the salad still had a really delicious, fresh flavor and nice texture. I felt it lost some of its zing once turned into a hot sandwich with American cheese, so next time I may opt not to heat it up at all and serve it cold/room temperature in a wrap or lettuce cup instead.
Nicole M
Pittsburgh, PA
11/26/2023
This was a fantastic recipe! A really beautiful way to brighten up a turkey salad sandwich. I also made a second version without grilling, but toasting and swapping american cheese for cheddar - just delicious!
Renée
Ontario, Canada
11/29/2023
Better than anything I made for Thanksgiving 10/10
Rachel
Austin TX
11/29/2023
The heated mayo is a revelation for me. We usually use mayo for cold dishes or cold dressing for warm meals. I only had turkey leg meat, and cheddar, and substituted fresh green bell pepper & few pickled chilies for jalapenios; used both fresh dill and parsley. My family loved it. I tried the mix first when it was cold and was somewhat unsure if it was going good, but once heated, the mix is a whole different story. I have only added 1t salt and it was way too salty. Other than that - delicious.
Ela
Krakow, Poland
12/29/2023