A traditional day of feasting with friends and families, Thanksgiving leaves us with full bellies and a fridge full of leftovers. Several days after the festivities end, the idea of reheated turkey and potatoes may sound anything but appetizing. But this leftover turkey sando is the cure to the dull day after the holiday meal (and the next, and the next).

INGREDIENTS

• 2 slices bread (left over from your breadbasket)
• 1 tablespoon butter
• 3 slices turkey
• ¼ cup shredded white Cheddar
• ¼ cup stuffing
• ¼ cup roasted vegetables
• 1 tablespoon gravy

For the cranberry mayo:

• 1 tablespoon cranberry sauce
• 2 tablespoons mayo

PREPARATION

Step 1

Melt butter in pan and toast both slices of bread until golden. Set aside. Warm turkey in pan on medium-low heat and top with cheese. Add leftover stuffing and roasted vegetables to warm. Let cook until cheese is melted. Warm gravy in microwave.

Step 2

Combine cranberry sauce and mayo in small ramekin. Assemble sandwich by smearing cranberry mayo on one slice of bread. Layer on turkey with cheese, thin layer of stuffing and vegetables. Return sandwich to pan and cook like a typical grilled cheese, about 1–2 minutes on each side.

Step 3

Serve with warm gravy, and dunk sandwich into gravy with each bite.