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Afterfeast Sourdough Melt (Thanksgiving Leftovers Sandwich)

A warm, melty sourdough sandwich that transforms post-feast scraps into something worthy of a tavern hearth.
Prep Time5 minutes
Course: Appetizer, breads, Breakfast, Lunch, Main Course, Snack
Cuisine: American
Keyword: after thanksgiving, cheese, cranberry sauce, sandwich, sourdough, sourdough melt, thanksgiving, turkey
Servings: 1 serving

Equipment

  • skillet or griddle
  • spatula
  • Small Bowl
  • butter knife or small spatula
  • Cutting Board
  • Sharp Knife

Ingredients

Sandwich

  • 2 slices sourdough bread
  • 2-3 slices cheese of choice whatever you have on hand, but Gruyère, provolone, sharp white cheddar, or Swiss would work wonderfully
  • 2-3 slices leftover turkey
  • 2-3 tbsp cranberry sauce
  • 1 small handful greens baby spinach or arugula
  • 1-2 tbsp dijon mustard

Herbed Honey Butter

  • 1 tbsp unsalted butter softened
  • 1 tsp fresh thyme
  • 1 tsp honey
  • pinch salt & pepper

Instructions

  • In a small bowl, combine the softened butter with thyme, honey, salt, and black pepper until smooth and fragrant. Spread this only on the outer sides of the bread — the honey helps the crust caramelize into a golden, glossy finish.
  • If using Dijon, spread a thin layer on the inside of one or both slices of sourdough.Place a slice of cheese on the bottom piece of bread — it melts first and acts as a delicious glue for the turkey.
  • Build the sandwich by staking the cheese, then warmed leftover turkey, cranberry sauce, greens and then the top slice of bread.
  • Heat a skillet over medium. Cook the sandwich for 3–4 minutes per side, gently pressing with a spatula, until the bread is deeply golden, caramelized at the edges, and the cheese is molten.
  • Let the sandwich rest for 1 minute before slicing so the layers settle and the cranberry stays inside instead of escaping.