Description

This recipe transforms holiday leftovers into a delicious moist maker sandwich, featuring layers of savory turkey, tangy cranberry sauce, and rich smoked paprika gravy between thick-cut sourdough bread. It’s a clever and family-friendly way to enjoy a gourmet treat from yesterday’s feast.

Ingredients

Scale

8 slices sourdough bread, 1.5 cm (0.6 inch) thick (480 g)
450 g (1 pound) roasted turkey breast, cooked and thinly sliced
200 g (7 ounces) cranberry sauce
30 g (2 tablespoons) neutral vegetable oil or ghee
30 g (0.25 cup) all-purpose flour
500 ml (2 cups) halal-certified chicken or vegetable stock
10 ml (2 teaspoons) smoked paprika
2.5 ml (0.5 teaspoon) ground cumin
2.5 ml (0.5 teaspoon) salt, or to taste
1.25 ml (0.25 teaspoon) freshly ground black pepper, or to taste
30 g (0.25 cup) fresh mint leaves, finely chopped
30 g (0.25 cup) fresh parsley leaves, finely chopped
60 g (0.25 cup) pomegranate seeds (arils)
Zest of 1 medium lemon
15 ml (1 tablespoon) extra virgin olive oil

Instructions

Start the Smoked Paprika Gravy: In a medium saucepan, heat vegetable oil or ghee over medium heat until it shimmers. Whisk in all-purpose flour for 2-3 minutes to create a light, pale golden roux.
Infuse Gravy Flavors: Stir in smoked paprika and ground cumin, cooking for an additional minute until fragrant. Gradually whisk in chicken or vegetable stock until smooth. Bring to a gentle simmer, stirring occasionally, until the gravy thickens to a pourable, viscous consistency (about 5-7 minutes). Season with salt and black pepper to taste. Keep warm over very low heat.
Prepare the Fresh Gremolata: In a small bowl, combine finely chopped fresh mint, parsley, pomegranate seeds, and lemon zest. Drizzle with extra virgin olive oil and gently toss to combine until just coated. Set aside.
Toast the Bread: Toast 6 slices of sourdough bread until golden brown and crisp (about 2-3 minutes). Keep the remaining 2 slices untoasted for the moist maker layers.
Begin Sandwich Assembly: Lay two toasted bread slices on a clean work surface. Distribute half of the thinly sliced roasted turkey breast evenly over each base slice. Spoon half of the cranberry sauce over the turkey layer on each.
Create the Moist Maker Layer: Take one untoasted bread slice and carefully submerge it completely in the warm Smoked Paprika Gravy for about 15-20 seconds until thoroughly soaked but still holding its shape. Gently place this gravy-soaked slice on top of the cranberry sauce layer of one sandwich.
Finish Assembling: Add another layer of turkey breast over the gravy-soaked bread. Top with a second toasted bread slice to complete your first sandwich. Repeat the process for your second sandwich.
Serve with Flair: Place each sandwich on a rustic plate. Using a sharp knife, carefully cut each sandwich in half diagonally to expose all the layers. Generously spoon the Pomegranate-Mint Gremolata over the top of the cut sandwiches. Offer any remaining warm Smoked Paprika Gravy in a small ramekin on the side for dipping.

Notes

If your gravy is too thin, continue simmering to reduce it; if too thick, whisk in a tablespoon or two of warm stock. Lime zest can be used in place of lemon zest for a different citrus note. For stock, use whatever you have on hand, or even water with a bouillon cube.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop, Assembly
Cuisine: American

Nutrition

Serving Size: 0.5 sandwich
Calories: 550 calories
Sugar: 25 g
Sodium: 800 mg
Fat: 25 g
Saturated Fat: 8 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 80 mg

Keywords: leftover turkey, holiday leftovers, moist maker, sandwich, Thanksgiving sandwich, turkey, cranberry, gravy, gremolata, easy dinner