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Total Time
25 minutes
Leftover turkeyafter Thanksgiving? Inevitable. This easy turkey melt recipe? Unstoppable. Maybe you’re thinking, I don’t need aturkey 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 atuna 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 moltenAmerican 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 likeyou bought too big of a birdfor this very reason.
Need a turkey recipe? Try our spicysmoked turkey, a honey-glazeddry-brined turkey, or a DIYdeli-turkey breast.More Thanksgiving favorites, right this way→
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What you’ll need
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Cast Iron Skillet
$30 At Amazon
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Wire Cooling Rack
$17 At Bon Appétit Market
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Rimmed Baking Sheet
$25 $22 At Amazon
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Offset Spatula
$12 At Amazon
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Large Bowl
$18 At Amazon
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Kunz Spoon
$20 At Amazon
Ingredients
Makes 4
Step 1
Mix3 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, and1 tsp. freshly ground pepperin a large bowl until combined and turkey is finely shredded. Taste and season with more salt and/or pepper if needed.
Step 2
Arrange8 slices sourdough breadon 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 ofmayonnaise(about 1 tsp. per slice). Turn mayonnaise side down. Top 4 slices of bread with4 slices American cheese, breaking cheese to fit as needed. Divide turkey mixture evenly over cheese. Top with remaining4 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 withdill picklesandpotato chipsif desired.
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Recipes From Bon Appétit’s Thanksgiving 2023 Issue
November’s magazine is chock full of new winners and old favorites ready for your holiday table—plus, a few more recipes for the days before and after.
