Thanksgiving Sandwiches Recipes

Steps:

• In a small bowl, whisk together cranberry sauce, mayonnaise and chutney. In a small pot, heat together turkey and 2/3 cup of the gravy.
• Bring a small pot of water to a boil. Place remaining gravy in a serving dish and stir in enough boiling water to make it thin enough to use as a sandwich dip. It should be like a rich broth. Season with salt if needed.
• Spread chutney mixture over cut side of bread halves. Make sandwiches with turkey, stuffing and blue cheese, if you like. Cut sandwiches in half and dip in the warm, thin gravy as you eat them.

Steps:

• In a large bowl, combine the turkey, mayonnaise, cranberries, orange, sugar, mustard and salt. Just before serving, stir in pecans. Place lettuce and 1/2 cup turkey mixture on each roll.

Steps:

• Spread the mustard on both slices of bread, then lay a slice of cheese on each piece. On one slice, arrange the turkey and the cranberry sauce. On the other slice, lay on the dressing and spoon the gravy over the top.
• Carefully unite the two halves into one sandwich, then spread the top side of the bread with 1 tablespoon of the butter.
• Invert the sandwich, butter-side down, onto a hot panini maker (or a grill pan or skillet over medium-low heat; see Cook's Note). Spread the top with the remaining 1 tablespoon butter.
• Close the panini maker and grill until the bread is crusty and golden, the fillings are hot, and the cheese is melted. (If using a grill pan or skillet, flip the sandwich halfway through to grill on the other side.)
• Pull the sandwich off the heat and slice it in half--this sandwich is to die for!

Steps:

• Grease a 8- or 9-inch square baking pan with butter, then line it with parchment paper, covering the bottom and 2 sides with one sheet, creasing it into the corners to ensure a snug fit. If the stuffing is cold, warm it in the microwave for 1 minute or covered in a 350-degree oven for 15 minutes.
• Put the stuffing into the prepared pan and press into an even layer using an offset spatula or the back of a spoon. Top with a sheet of parchment and press firmly with your hands, tightly compacting the stuffing. If you have a second pan of the same size, use that to pack down the stuffing. Cover and chill overnight.
• The next day, prepare your sandwich fillings: In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.
• In a small saucepan, combine the shredded dark-meat turkey and the gravy. Gently heat over medium-low, stirring occasionally, until warmed through, about 5 minutes.
• In a large nonstick skillet or well-seasoned cast-iron skillet over medium-high, warm the oil until hot and shimmering. (The stuffing needs to be cooked hot and fast, or it will stick to the skillet and fall apart.) Meanwhile, remove the stuffing from the pan by lifting the parchment overhang, and cut the stuffing into four squares.
• Cook stuffing until browned and crisp on one side, gently pressing it down using the base of the baking pan you chilled it in, about 1 minute. Using a flat spatula, quickly flip each piece of stuffing. Cook the other side until browned and crisp, about 1 minute. Transfer to a plate.
• In the same skillet, melt the 2 tablespoons butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, about 3 minutes. Season with salt and pepper.
• Assemble the sandwiches: Evenly spread 2 tablespoons of cranberry mayonnaise on 1 side of each slice of bread. Divide the buttery sliced turkey over the 4 slices of bread. Divide half the assorted leftovers on top of the white meat, then top each with a slab of crisp stuffing.
• On top of the crisp stuffing, evenly divide the gravy-dressed dark meat and the remaining assorted leftovers. Top with remaining mayo-slathered bread. Using a sharp serrated knife, cut each sandwich on the diagonal and serve right away.

Steps:

• Place ham, turkey, and mashed potatoes on a microwave-safe plate and cook in the microwave until heated through, about 2 minutes.
• Lay out two slices of bread; place 4 slices of ham on each slice of bread.
• Lay out remaining two slices of bread; place 1 slice of turkey on each slice of bread. Spread 1/2 the potatoes on top of each turkey slice. Place turkey slice of bread together with ham slice of bread to form sandwiches.

Steps:

• Make the turkey tenderloin: Preheat the oven to 375°F (190°C).
• In a small bowl, mix together the onion powder, garlic powder, sage, thyme, brown sugar, nutmeg, and salt.
• Using your hands, rub each turkey tenderloin with 1 teaspoon vegetable oil, then generously coat all over with the spice rub.
• Heat the remaining tablespoon of oil in a 12-inch cast iron or oven-safe skillet over medium-high heat until it begins to shimmer. Add the turkey tenderloins to the skillet and sear for 3 minutes on each side, until golden brown. Remove the pan from heat and pour in the chicken stock.
• Cover the pan tightly with foil and transfer to the oven. Bake for 20-25 minutes, or until the turkey is cooked through and a thermometer inserted into the thickest part of the tenderloin registers at least 165°F (74°C). Transfer the turkey from the pan to a cutting board, tent with foil, and let rest for at least 10 minutes, or until ready to serve. Leave any juices behind in the pan.
• While the turkey roasts, make the creamy cranberry sauce: In a small saucepan, combine the cranberries, orange peels, orange juice, brown sugar, rosemary, and water. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer for 8-10 minutes, until the cranberries have softened and burst and the liquid has thickened. Remove the pot from the heat and let cool for 10 minutes. Remove the orange peels and rosemary sprig and discard.
• Transfer the cranberry mixture to a small food processor, along with the mayonnaise and salt. Pulse until smooth. Transfer to a small bowl and refrigerate until ready to use.
• Make the jus: Return the skillet used to roast the turkey to the stove and melt the butter over medium heat. Add the flour and whisk to incorporate. Cook for 3-4 minutes, until bubbling and thickened. Add the chicken stock and bring to a boil, then reduce the heat to medium-low and simmer for 8-10 minutes, until thickened. Season with the salt
• Set a fine-mesh sieve over a measuring cup or serving bowl and strain the jus to remove any solid bits.
• When ready to serve, thinly slice the turkey against the grain.
• Spread about ½ tablespoon of softened butter on each side of the brioche buns. Working in batches if needed, place the buns, buttered-side down, in a clean large skillet over medium heat and toast until the buns are golden brown, about 4 minutes.
• Assemble the sandwiches: Spread 1-2 teaspoons of creamy cranberry sauce over each side of the buns. Place ½ cup arugula, 6 ounces turkey, and ⅓ cup mac 'n' cheese on each bottom bun and top with the top buns. Serve with sweet potato fries, more cranberry sauce, and the hot jus for dipping.
• Enjoy!