The Best Leftover Turkey Sandwich with Cranberry Mayo and Bacon
This ultimate leftover turkey sandwich is piled high with tender roasted Thanksgiving turkey, crispy bacon, smoked Gouda cheese, fresh romaine lettuce, and homemade cranberry mayonnaise on a crusty hoagie roll. An easy and delicious way to use Thanksgiving or Christmas turkey leftovers!
- Prep Time: 5 minutes
- Cook Time: 0 if using cooked bacon
- Total Time: 0 hours
- Yield: 4 Sandwiches 1x
- Category: Dinner, HOLIDAYS, Lunch
- Cuisine: American, Holiday
Ingredients
For the Turkey Sandwiches
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2 cups leftover roasted turkey, sliced or shredded
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8 slices crispy cooked bacon
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6 slices smoked Gouda cheese
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2 (12-inch) hoagie rolls or baguettes
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4 romaine lettuce leaves, washed and dried
For the Cranberry Mayonnaise
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¼ cup mayonnaise
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¼ cup cranberry relish or whole-berry cranberry sauce
Instructions
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Make the cranberry mayo. In a small bowl, combine the mayonnaise and cranberry relish. Stir until creamy and evenly combined. Set aside.
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Prepare the bread. Cut each 12-inch hoagie roll in half crosswise to make four sandwiches. Slice each portion lengthwise, leaving one side attached if desired.
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Spread the cranberry mayo. Generously spread the homemade cranberry mayonnaise onto the inside of each roll.
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Add the smoked Gouda. Layer the smoked Gouda cheese evenly onto the bottom half of each sandwich.
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Layer the turkey. Divide the leftover roasted turkey evenly among the four sandwiches, using approximately ½ cup per sandwich.
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Add the bacon. Place two slices of crispy cooked bacon over the turkey on each sandwich.
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Finish with lettuce. Add fresh romaine lettuce and close the sandwiches.
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Serve. Enjoy immediately, or toast for a warm turkey sandwich with melted smoked Gouda.
Notes
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Best turkey: Leftover roasted or smoked Thanksgiving turkey works beautifully. Use white meat, dark meat, or a combination of both.
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Cranberry mayo: Homemade cranberry relish gives the spread a fresh, sweet-tart flavor. Whole-berry cranberry sauce is a delicious substitute.
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Cheese substitutions: Brie, provolone, Swiss, or sharp white cheddar can replace smoked Gouda.
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For a hot sandwich: Warm the turkey to 165°F and melt the Gouda on the bread in a 350°F oven. Add the bacon, cranberry mayo, and lettuce afterward.
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Bread options: Hoagie rolls, French baguettes, ciabatta, or sourdough all work well.
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Make ahead: Prepare the cranberry mayonnaise and cook the bacon ahead of time. Assemble just before serving to prevent soggy bread.
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Storage: Refrigerate leftover cooked turkey promptly and use within 3–4 days of its original cooking date.
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Serving suggestion: Serve with potato chips, pickles, homemade soup, or a simple salad.