Hot Turkey Sandwich

You know those chilly afternoons when you’re rummaging through your fridge and stumble on a sad little container of leftover turkey? Yep, that was me last November, wrapped up in a cozy blanket, half-watching the game and half-dreading another bowl of plain-old turkey soup. I wanted something that felt like a hug—a sandwich that would shout “comfort food” but didn’t require me to start over from scratch.

So I grabbed my trusty skillet, tugged a couple extra slices of sourdough from the freezer, and whipped up what’s now our family’s obsession: a Hot Turkey Sandwich with ooey-gooey cheese and that irresistible gravy drizzle (yes, really!). It’s like Thanksgiving and a diner lunch had a delicious baby. And the best part? You can throw it together in under 30 minutes on a busy weeknight.

Why You’ll Love This

Crazy quick—ready in about half an hour (you’ll want to make a double batch).
Turns leftover turkey (or store-bought rotisserie) into a crave-worthy meal.
Lean protein keeps it lighter than a fried sandwich but just as satisfying.

Perfect for wrapping up holiday turkey or jazzing up game-day snacks.
The pan gravy doubles as a dunking sauce—dip every bite, please!
Mix and match gluten-free or dairy-free swaps for everyone at the table.

Crispy golden outside, melty cheesy inside—textural heaven.

Ingredient Notes

Bread: I love thick-cut sourdough or multigrain, about ¼-inch slices so it holds up under gravy. Sturdier bread = no soggy disaster.
Butter: Unsalted is my go-to, but swap in olive oil spread if you need dairy-free. Feel free to add a little garlic powder for extra oomph.

Turkey: Leftover holiday turkey breast is prime, but deli-style turkey works in a pinch—just pat it dry so your bread doesn’t get soggy.
Cheese: Swiss or Provolone are classics here, but if you want creamier melty action, go whole-milk variety. Or cheddar for a sharper bite.
Gravy: Use pan drippings if you have them, or low-sodium chicken/turkey broth. A splash of white wine before you add the broth adds fancy-pants flavor (optional, but fun).

Flour: All-purpose is fine, but brown rice flour makes it gluten-free. Cornstarch works too—just whisk it with a bit of cold broth before adding.
Herbs & Spices: Fresh thyme is lovely, but a pinch of dried works in a pinch. Salt and pepper to taste—remember, you can always add, but you can’t take away!

Directions

Whip Up the Gravy:
Heat 1 tablespoon of butter in a small skillet over medium. Sprinkle in the flour and whisk like crazy for about 30 seconds until it turns golden and bubbly (don’t skip this—raw flour taste is a no-go!).
Gradually pour in your turkey drippings or broth, whisking to keep things smooth. Toss in the thyme, a quick pinch of salt and pepper, then let it simmer for 2–3 minutes until it’s thick enough to coat the back of a spoon. Turn the heat down to low and pop a lid on to keep it warm.
(Pro Tip: If it gets too thick, whisk in a splash more broth or milk—just a tablespoon at a time.)

Prep Your Pan:
Wipe out that gravy pan (or grab a second skillet) and melt the remaining tablespoon of butter over medium heat. Spread a thin layer of butter on each bread slice—this is your golden ticket to crispiness.
Build the Sandwich:
Place two bread slices, buttered side down, in the skillet. Layer half the turkey on each slice, then top with two cheese slices. Season lightly with salt and pepper. Cap it with the remaining bread, buttered side up. Give it a gentle press with your spatula to seal the deal.
Grill to Perfection:
Let the sandwiches cook for about 3–4 minutes per side. Keep the heat moderate—too high and the bread will burn before the cheese melts, too low and you’ll wait forever. Peek under the edge—when you see that gorgeous nutty-golden hue, it’s flip time. A fish spatula or a sturdy turner helps keep fillings in place.
(Tip: If your skillet is small, do these one at a time or outdoors on the grill if you’re feeling fancy.)

Serve & Drizzle:
Slide your hot, melty masterpieces onto plates. Pour the warm gravy right over the top or serve it on the side for dunking. Garnish with a little thyme sprig if you want to feel like a gourmet chef—no judgment if you skip it and dive right in!

Variations

Cranberry Relish Twist: Spread 2 tablespoons of cranberry sauce on the bread before layering turkey—hello, sweet-tart magic!
Pesto Swap: Replace butter with basil pesto for a herby punch (your taste buds will sing).

Spicy Kick: Stir 1 teaspoon of chipotle in adobo into your gravy, or tuck in a few pickled jalapeño slices.
Cheddar & Apple: Trade Swiss for sharp cheddar and add thinly sliced apples for a crisp, sweet crunch.
Vegan Version: Use tofu “turkey” slices or plant-based deli slices, vegan cheese, and plant milk gravy—just as cozy!

Storage & Reheating Tips

Fridge: Store leftovers in an airtight container for up to 3 days. Keep gravy separate if you can, so the bread stays crisp-ish.
Freezer: Wrap each sandwich tightly in foil and freeze for up to a month. Perfect for those days you need a quick, comforting meal.
Reheat: Preheat oven to 350°F. Unwrap your sandwich, place on a baking sheet, and heat for 10–12 minutes. For extra crunch, pop it into a hot skillet for a minute per side. If you’re in a hurry, microwave on medium power for 60–90 seconds, then skillet-fry to crisp up.

Make-Ahead: Assemble, wrap, and stash in the fridge for up to 8 hours. Cook just before serving so you get that fresh-off-the-griddle crispiness.

There you have it—a humble little sandwich that’s become one of my all-time favorite comfort meals. It’s warm, it’s cheesy, it’s savory, and it’s begging for a cozy night in, complete with your favorite TV show or a good book. Give this recipe a spin, and then pop back down to the comments to let me know how you jazzed it up or what dipping sauce stole your heart. Happy cooking, friends—can’t wait to hear from you!

Hot Turkey Sandwich

A cozy spin on classic comfort food, this Hot Turkey Sandwich layers tender turkey, melty cheese, and savory gravy between golden-toasted bread for a no-fuss meal that feels like home.

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Prep Time 10

Cook Time 10

Course Main Course

Cuisine American

Servings servings

Ingredients

4 slices hearty bread (sourdough or multigrain preferred)
2 tbsp unsalted butter room temperature (swap with olive oil spread for dairy-free)
8 oz cooked turkey breast thinly sliced (leftover holiday turkey or deli-style)

4 slices Swiss or Provolone cheese for extra creaminess, use whole milk variety
1/2 cup turkey pan drippings or low-sodium broth
1 tbsp all-purpose flour (brown rice flour for gluten-free)

1/4 tsp fresh thyme leaves, chopped (optional—adds a subtle herb note)
Pinch freshly ground black pepper and salt to taste

Instructions

In a small skillet over medium heat, melt 1 tbsp butter. Whisk in flour until golden and bubbling—about 30 seconds. Gradually stir in turkey drippings (or broth) until smooth. Add thyme, a pinch of salt, and pepper; simmer for 2–3 minutes until slightly thickened. Reduce heat to low and keep warm.

Wipe out the gravy pan, then add remaining butter and warm over medium. Spread bread slices lightly with butter, then place two slices, buttered side down, in the skillet.
On each bottom slice, stack half the turkey, two cheese slices, and season lightly. Top with remaining bread, buttered side up. Press gently with a spatula.
Cook for 3–4 minutes on each side—adjust heat so the cheese melts as the bread turns golden brown. Peek under the edge; when you see that nutty-golden hue, it’s flip time. Use a fish spatula or sturdy turner to avoid lost filling.