Leftover Thanksgiving Sandwich: Cuban Reuben

4 people
20 min

Thanksgiving dinner is great and all, but leftovers is where it’s at! Who’s with me? There are so many great dishes you can make re-purposing leftovers: turkey soup, turkey potpie, turkey salad. I could go on, but probably my favorite way to use leftovers is to make sandwiches! This sandwich incorporates the flavors of both the cuban sandwich and the reuben sandwich. You will need leftover turkey, gravy and cranberry sauce. You could even throw some ham in there if you eat ham on Thanksgiving!


Start by making a creamy Russian dressing using lots of horseradish and that leftover gravy. Then slather the bread in mustard, pickles, cranberry sauerkraut, turkey, swiss cheese and then that Russian dressing. Brush the whole thing with butter and bake for a cheesy, decadent sandwich!

The 2 best Thanksgiving leftover sandwiches!

Check out my other recipe for the Thanksgiving version of the croque madame!

Leftover Thanksgiving Sandwich: Cuban Reuben

Recipe details

  • 4  people
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ingredients

For the Russian Dressing

  • cup mayo
  • 2 tbsp ketchup
  • 2 tbsp leftover turkey gravy
  • 2 tbsp horseradish
  • 1 tbsp lemon juice
  • salt and pepper to taste

For the Sandwiches

  • 1 French loaf or cuban loaf
  • 1 lb leftover turkey sliced or shredded
  • cup chicken or turkey stock
  • 1 cup sauerkraut
  • cup leftover cranberry sauce
  • cup yellow mustard
  • 8 dill pickles
  • 4 slices Swiss cheese
  • cup butter melted

Instructions

For the Russian Dressing

In a small bowl, mix together the mayo, ketchup, gravy, horseradish and lemon juice together. Season with salt and pepper.

For the Sandwiches

Preheat oven to 350 . In a small baking dish combine the turkey and stock. Cover with foil. Put in oven until turkey is heated through (about 10 minutes).
Mix the sauerkraut and the cranberry sauce together in a medium bowl.
Cut the french loaf lengthwise. Spread the yellow mustard on the bottom. Layer the turkey (letting excess stock drip off), cranberry sauerkraut, swiss cheese, and pickles. Spread the russian dressing on the top half. Close the sandwich and brush with melted butter.
Wrap the sandwich in foil. Place on a baking sheet and put something heavy like a cast iron skillet on top. Bake at 350 for 12-14 minutes. Cut into 4 sandwiches. Enjoy!

Sav | Lagom Eats
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