Open-Faced Leftover Turkey Sandwich

Recipe inspired by Beijos Events This turkey sandwich is the best kind of recipe for the days after a long holiday filled with eating and watching football.



  •  Sourdough bread 
  • 3 teaspoons (15 ml) butter, separated 
  •  Mashed potatoes 
  •  Stuffing or dressing 
  •  Gravy 
  •  Roasted turkey 
  •  Cranberry chutney or cranberry sauce 
  •  Salt and pepper to taste 
  •  Arugula, optional 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Skillet - Cast Iron

Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...

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Step 1

Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C; preheat a Big Green Egg Cast Iron Skillet or Big Green Egg Cast Iron Plancha.

Step 2

Melt one tablespoon of butter in the cast iron skillet or plancha and add the mashed potatoes. Once they have a nice crust remove and set aside. Next, add the stuffing with gravy and a tablespoon of butter. Once warmed, about 5-7 minutes, remove and set aside. Lastly, add the turkey with more gravy. Once warmed, about 5-7 minutes, remove and set aside.

Step 3

Toast the bread with a tablespoon of butter and salt and pepper. Then pile on the cranberry chutney or sauce … you can use whatever cranberry sauce you have! Next, comes the turkey. Follow it up with the mash potatoes and stuffing. Then drizzle more gravy over. Top with arugula and serve immediately.

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