Every year after Thanksgiving, we all spend the next day loosening our belts and staring at the mounds of leftovers. At least in my household, we do. We usually do a pretty good job eating the sides but there is always too much turkey. Here’s the perfect time to get creative and use up that leftover meat to turn it into meals for the rest of the week. I’ve made turkey hot pockets before but this time I wanted something easier, like a double dip leftover turkey sandwich. Paired with a savory au jus, this sandwich might just rival Monica’s turkey moist maker sandwich.

Serves 4

784

Double Dip Leftover Turkey Sandwich

15 minTotal Time

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Ingredients

Au jus
• 2 tbsp oil
• 2 tbsp shallots, finely chopped
• 1 tbsp all-purpose flour
• 2 tbsp sherry
• 2 cups turkey stock
• 1 tsp Worcestershire
• salt and pepper
Remaining ingredients
• 4 Italian rolls
• 1 lb roasted turkey
• 4 slices muenster cheese
• spicy mustard for serving, optional

Instructions

1. Preheat broiler to high.
2. Heat 2 tbsp oil in a saucepot over medium heat. Saute 2 tbsp chopped shallots until softened, about 3 minutes. Add 1 tbsp flour and stir to combine. Add 2 tbsp sherry and cook 30 seconds. Add 2 cups turkey stock and bring to a simmer. Reduce heat to low and continue to simmer for 10 minutes.
3. Slice the Italian rolls in half and toast. Top the bottom half with roasted turkey and a slice of muenster cheese per sandwich. Broil the bottom half with the turkey and cheese until the cheese melts. Alternatively, bake the sandwich for 5 minutes at 350 until the cheese melts.
4. Remove the sandwich from the oven and top with the remaining bun. Serve with au jus and spicy mustard.

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**Helpful tips and common mistakes

Let’s just start by pointing out that this double dip leftover turkey sandwich only takes 15 minutes. Fifteen minutes! By using leftover turkey, all we need to prepare is the au jus.

Au jus is basically a light gravy made from the natural drippings from the meat. If you have leftover turkey stock this would be the perfect opportunity to use it. Otherwise, use chicken or beef stock. Saute shallots until they’re tender, throw in some sherry for added flavor, add the stock, and season with salt, pepper, and Worcestershire. Bring everything to a simmer and let the flavors develop for about 10 minutes.

Meanwhile, assemble the sandwich. Toast Italian rolls and pile the bottom bun with all that good turkey and a slice of Muenster cheese. Melt the cheese using a broiler, oven, or toaster oven. Top the sandwich with the top bun and ladle the au jus right on top. I like to serve the au jus on the side as well so you can dunk your sandwich right in there. For an extra kick, squeeze on some spicy mustard.

The best part about this sandwich is that even if your leftover turkey is dry, the au jus will bring it back to life. Best way to use turkey ever.

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.