Fried Turkey Thanksgiving Leftover Sandwich
With a Fried Turkey Thanksgiving Leftover Sandwich in hand, you are ready to master the art of devouring Thanksgiving leftovers. This sandwich has everything from crispy turkey to cranberry sauce, stuffing to mashed potatoes. PLUS it’s all topped off with a cajun gravy aioli thats simply irresistible.
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Thanksgiving leftovers are my LIFE.
I’ve told you this time and time again. I’m honestly surprised you aren’t sick of it yet…
Even if you are, pleeeeease don’t tell me, ok? I wanna live in my happy leftovers world!
This is my favorite new take on the Thanksgiving leftover sandwich and holy CRAP have I hit it big with this one, friends.
It all starts with the fried leftover turkey. Giving the turkey a crispy, golden brown exterior makes the turkey just different enough to shake things up from the normal leftovers routine, without making the turkey something it isn’t.
These little fried pieces of deliciousness are then piled up on a toasted bun with all of my favorite side dishes.
It’s all layered up on this bad boy! Instead of drizzling the whole thing with gravy, I made a gravy aioli with some cajun infusion for some heat to liven things up.
With the peppery bite of kale in the mix and the fresh bite of greens on such a heavy sandwich, you get just the right balance and literally a bite of Thanksgiving in every tantalizing morsel.
This is what having leftovers is meant for.
This Recipe’s Must Haves
- Shun Premier Bread Knife
- Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round Dutch Oven and Stainless Steel Spider Strainer to fry that turkey perfectly!
- Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
Pin this Fried Turkey Thanksgiving Leftover Sandwich recipe for later!
- 1 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup milk
- 3 large eggs
- 1/2 lb leftover turkey, cut into round slices approximately 1/4 to 1/2-inch thick (best time to use that leftover breast!)
- Canola oil for frying
- 4 white Kaiser rolls, cut in half and toasted
- 1 cup mashed potatoes
- 1 cup stuffing
- 1/2 cup cranberry sauce
Cajun Gravy Aioli
- 1/2 cup mayonnaise
- 1/2 cup gravy
- 1 tsp cajun seasoning
- 1/4 tsp cayenne pepper
- To make the gravy aioli, whisk together mayonnaise, gravy, cajun seasoning and cayenne pepper in a small bowl. Set in the refrigerator until ready to serve.
- In a small bowl, stir together breadcrumbs, salt, pepper and cayenne. In a separate small bowl lightly whisk together milk and beaten eggs. Set aside.
- In a medium heavy saucepan, heat approximately 5 inches of canola oil over medium heat until the oil reaches 350°F.
- To fry the turkey, dredge each piece in the breadcrumb mixture, then the egg mixture, and then the breadcrumb mixture.
- Add the turkey pieces, frying about 4 to 5 at a time, for about 2 to 3 minutes on each side until golden brown and cooked through. You may want to cut a piece open to make sure there is no pink inside. Drain on a sheet pan lined with paper towels.
- To assemble the sandwiches, spread a layer of mashed potatoes on the bottom half of each roll. Top with a layer of stuffing, and then a layer of cranberry sauce. Add 2 to 3 pieces of fried turkey on top and then add a few pieces of fresh kale.
- To finish, spread the top halves of the rolls with the cajun gravy aioli. Top the sandwich and serve.