Thanksgiving Leftovers Sandwich Recipe
This Thanksgiving Leftovers Sandwich just finessed above the rest by turning your favorite Turkey Day fixings into a waffle sandwich. All you need is some Duke’s mayonnaise and Mt. Olive Pickles to bring some extra zing with cranberry mayo and sling some heat with crispy cheese.
PREP TIME
15 mins
COOK TIME
20 mins
SERVINGS
6
Ingredients
Cranberry Mayo
- 1/2 cup mayo
- 3/4 cup jellied cranberry sauce
- 1/4 cup diced Mt. Olive Sweet Gherkins
- Salt, to taste
- Pepper, to taste
Thanksgiving Leftovers Sandwich
- 2 cups freshly grated Parmesan cheese
- Whole kernel corn
- Mt. Olive Jalapeños, to taste
- Your favorite stuffing
- Cranberry Mayo
- White and/or dark turkey meat
COOKING INSTRUCTIONS:
Thanksgiving Leftovers Sandwich
Cranberry Mayo
- Combine all ingredients in a bowl and mix until well-combined. Cover and chill until ready to serve.
Thanksgiving Leftovers Sandwich
- Preheat oven to 400ºF.
- On a parchment-lined baking sheet, spread out Parmesan cheese in a thick layer, about 1/2″ thick. Evenly top with corn and jalapeños, then lightly press them into the cheese. Bake for 15-20 mins, or until cheese is melted and crisp enough to stay together in a single sheet. Remove from oven and let cool (it will firm up even more). Slice cheese into tuiles about the dimensions of the waffles you’ll be making.
- While cheese is baking, preheat waffle maker. The amount of stuffing you’ll use per waffle depends on the size of your waffle maker. We used about 1/4 to 1/3 cup of stuffing per waffle—be sure not to overfill the maker. Cook until stuffing has browned, is crispy to the touch, and firm enough to stay together as a sandwich bun. Repeat with remaining ingredients as needed to make enough sandwich buns.
- To build sandwich: Take two stuffing waffles and slather Cranberry Mayo on one side of each. Top one waffle with turkey, a cheese tuile, then the other waffle. Repeat with remaining ingredients. Enjoy!
PAIRINGS:
Thanksgiving Leftovers Sandwich
Pinot Noir
Zinfandel
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