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featured image for leftover thanksgiving turkey sandwich, with cranberry sauce

Ultimate Thanksgiving Leftovers Turkey Cranberry Sandwich

Creamy Béchamel coupled with prized leftover Thanksgiving Day turkey, sweet cranberry sauce, and melty Pepper Jack cheese make this gobbler-of-a-sandwich truly stupendous! worthy of celebrating leftovers!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: American
Keyword: Bechamel sauce, butter and cheese, cheesy bechamel sauce, cranberry turkey sandwich, cup heavy cream, easy recipe, hot sandwiches, leftover thanksgiving turkey, leftover turkey ideas, leftover turkey recipes, Mornay sauce, open faced sandwiches, sandwiches, Thanksgiving, thanksgiving leftovers, thanksgiving turkey sandwich, turkey, turkey sandwich cranberry
Servings: 4 servings
Calories: 696kcal
Cost: $0.64 per serving

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  • baking sheet
  • non-stick sauce pan
  • bread knife


Ingredients for Ultimate Thanksgiving Leftovers Turkey Cranberry Sandwich

    for the Béchamel sauce

    • 5 tablespoons unsalted butter
    • 1/4 cup all purpose flour
    • 1 quart milk
    • 5 whole black peppercorns
    • 3 - 4 sprigs parsley
    • 1 medium shallot thinly sliced
    • 1 branch rosemary fresh, slightly muddled
    • 2 teaspoons Kosher salt
    • 1 teaspoon nutmeg freshly ground

    for the sandwich

    • 8 thick slices bread very fresh, very lightly toasted
    • 1 pound leftover Thanksgiving turkey sliced thin
    • 8 ounces Pepper Jack cheese
    • 1/2 cup leftover cranberry sauce
    • 1 tablespoon whole grain Dijon mustard


    The Method

    • Adjust the racks of your oven to where one rack is 6 inches below the element, and the other is at the lowest part of the oven. Preheat broiler. Line a baking sheet with aluminum foil. Set aside.
    • To a medium non-stick saucepan, add the milk, peppercorns, parsley, shallots, and rosemary. Bring to a simmer over medium heat. Cook for 10 minutes stirring occasionally until milk is steamy. Strain the solids and return only the infused milk to the saucepan. Reduce heat to low to keep milk warm.
    • In a separate non-stick saucepan, melt the butter. Once the butter has melted and foamed, add the flour. Stir with a whisk to incorporate all and break up any flour lumps. Cook the flour mixture over medium heat for 5 minutes or until it begins to toast and smell nutty. Pour in the milk.
    • Turn the heat to medium high and bring the roux to a boil whisking constantly. The mixture will thicken to the consistency of a smooth gravy. Off the heat and allow to stand to further thicken.

    assemble the sandwiches

    • Using a wooden spoon, add the whole grain mustard to the cranberry sauce and stir until all is very well combined. Set aside.
    • Lightly toast the bread slices atop the prepared baking sheet in the bottom part of the oven for just a minute. You only want them very lightly toasted.
    • Remove the baking sheet and flip the bread slices. Add a heaping spoonful of the hot Béchamel sauce to each slice and smear it around. Add the 2 ounces of turkey to each slice of bread, followed by 1 ounce of Pepper Jack atop each pile of turkey.
    • Slide the baking sheet onto the top rack of the oven just long enough to melt the cheese and lightly brown the tops.
    • Remove from the oven and arrange 2 halves on each of four plates. Spoon the cranberry sauce mixture over top and serve hot.
    • Serve open-faced with kettle chips or house made pickles.


    Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
    Substitute Pepper Jack cheese with any cheese you like that melts easily and quickly.
    Make Ahead the Béchamel sauce by one day. Cool completely and cover with film. Refrigerate until ready to use.
    Reheat the Béchamel sauce over low heat in a sauce pan on your stove for about ten minutes. Leftover sauce is fabulous spooned over scrambled eggs.
    Sauce Does Not Freeze


    Serving: 1serving | Calories: 696kcal | Carbohydrates: 35g | Protein: 41g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 1726mg | Potassium: 621mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1482IU | Vitamin C: 4mg | Calcium: 726mg | Iron: 2mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.