Hot Turkey Sandwich


Hot turkey sandwich. The easiest way to prepare turkey leftovers, as an open-faced sandwich, topped with leftover turkey and gravy.

Photography Credit: Elise Bauer

Every year, for as long as I can remember, my parents have prepared a huge (18-20 pound or more) turkey for our family on Thanksgiving Day.

Every year, without fail, my mother or father prepares open-faced, hot turkey sandwiches with leftover turkey and gravy for days following.

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You would think that the day after turkey day, the last thing any one of us would want would be more turkey.

Hot Turkey Sandwich

But I think on Thanksgiving Day itself, the turkey can take almost a back seat to the sides on the plate. There are just so many sides to choose from.

But the next day? It’s all about the turkey. And the gravy. The bread is there so you can call it a sandwich and eat it for lunch.

This really isn’t a recipe as much as it is a tradition in our family. But if you’ve never made hot turkey sandwiches with your leftover turkey and gravy, here’s how. It’s as easy as it seems.

Hot Turkey Sandwich Recipe

  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Yield: Serves 4

The amounts are approximate, we never measure.


  • 1 1/2 lb leftover turkey meat, sliced
  • 1/2 cup or so of leftover turkey gravy
  • Stock or water (to thin the gravy if needed)
  • 4 large slices of rustic bread


1 Heat gravy in a skillet until bubbly. If the gravy is too thick, thin with a little stock or water.

2 Add pieces of sliced cooked turkey meat to the gravy. Coat with the gravy on all sides and heat until the meat is heated through.

3 Arrange a slice of bread (rustic French or Italian loaf would work great) on a plate. Top with sliced turkey and gravy.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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16 Comments / Reviews

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Did you make it? Rate it!

  1. norm


  2. Rick Grunwald

    This sounds good but a REAL thanksgiving evening sandwich must have stuffing and cranberry sauce. Nothing less than a gourmand’s delight will do. :))

  3. Mallory

    Yep we always do this with our leftovers too! It’s especially good with a dollop of cranberry sauce right on top!

  4. Cookie

    Oh, wow…thanks. THAT’S the step I was missing: heating up the gravy with the turkey slices.

    We never did turkeys when I was growing up. Always a pair of fresh capons, roasted on a spit over a charcoal fire in the large dining room fireplace of our 19th-c Bucks County farmhouse. I remember basting the birds with melted butter and red wine vinegar to the whine of the rotisserie motor and the spitting of the juices on the coals. My dad had installed a 1′ by 4′ by 6″ deep open charcoal grill “basket” with a removable electric rotisserie in the big old fireplace. Can you picture that? Sans the rotisserie, we’d also grill thick marinated Porterhouses year-round. Not quite the fireside cooking the original owners had known, but it was so commonplace for me that I didn’t realize till years later how unusual those meals were.

  5. mazwe

    Oh yeah. I had an open faced turkey sandwich for lunch today, and it was amazing. I did add some butter, stock and garlic powder to get rid that gamey taste.

    I think I have enough for one more. Looking forward to it!

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