The Ultimate Leftover Turkey Sandwich With Melty Swiss, Caramelised Onions & Cranberry Aiol

So Good You’ll Wish You Had More Turkey Left

You know that magical moment when the Thanksgiving chaos is over and the fridge is full of leftovers? This sandwich is your victory lap. Juicy roast turkey, sweet-tart cranberry aioli, and gooey melted Swiss are layered onto buttery toasted bread with golden caramelised onions. It’s the kind of sandwich that makes you pause halfway through and say, “Okay, this might actually be better than Thanksgiving dinner.”

When I posted this on Instagram last year, everyone asked for the recipe — even the “I don’t like turkey” people.

Why This Tastes Great

• Sweet, tangy, and savoury layers balance perfectly.
• Real roast turkey stays juicy with the cranberry-mayo sauce.
• Melty Swiss cheese gives a creamy pull in every bite.
• Toasted brioche or sourdough makes it buttery and crisp on the outside.

Equipment

• Non-stick skillet or griddle
• Small saucepan (for onions)
• Mixing bowl
• Spatula

Serves & Timings

Serves: 2 big sandwiches (or 3 smaller)
Prep time (active): 10 minutes
Cook time (active): 15 minutes
Additional passive time (cooling): 5 minutes
Total time (approx): 30 minutes

Ingredients

For the Sandwich:

• 2 tablespoons butter, divided
• 1 small onion, thinly sliced
• 1 tablespoon brown sugar
• 2 cups leftover roast turkey, sliced or shredded
• 4 slices Swiss or provolone cheese
• 4 slices thick-cut sourdough, brioche, or sturdy white sandwich bread

For the Cranberry Aioli:

• 3 tablespoons mayonnaise
• 2 tablespoons cranberry sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon lemon juice
• Pinch of salt

Optional Add-Ons:

• Arugula or baby spinach for freshness
• Drizzle of warm gravy for the truly committed

Method

1. Caramelise the onions:
   Melt 1 tablespoon butter in a small saucepan over medium-low heat. Add sliced onions and brown sugar. Cook slowly, stirring occasionally, until soft, golden, and jammy — about 10–12 minutes.
2. Make the cranberry aioli:
   In a bowl, mix mayo, cranberry sauce, Dijon, lemon juice, and salt until smooth and slightly pink.
3. Assemble the sandwiches:
   Spread cranberry aioli on all bread slices. Layer turkey and caramelised onions onto two slices. Top with cheese, then the remaining bread slices (aioli side down).
4. Toast and melt:
   Melt remaining butter in a skillet or griddle over medium heat. Grill each sandwich 3–4 minutes per side until golden brown and the cheese is melted. Press lightly with a spatula for even crispness.
5. Serve hot:
   Slice diagonally, drizzle with a touch of gravy if you dare, and serve immediately.

Tips & Variations

• Try brie for a creamy holiday twist.
• Add a handful of spinach or arugula for freshness.
• Make it a slider platter using mini brioche rolls for party leftovers.
• Sub cranberry chutney or fig jam if you’re out of cranberry sauce.

Compact Nutrition (Per Sandwich, Approx.)

Calories: 540 | Protein: 33 g | Fat: 25 g | Carbs: 42 g | Sugar: 9 g

FAQs

Can I reheat the turkey before assembling?
Yes, just warm it briefly with a splash of gravy or stock so it stays juicy.

What’s the best bread for this?
Brioche for richness, sourdough for crispness, or any thick artisan loaf that can hold up to the filling.

Can I make it ahead?
You can prep the aioli and onions in advance — just assemble and toast when you’re ready to eat.

Does it freeze?
Assembled, no. But the aioli and cooked onions will keep 3–4 days in the fridge.

Ella Cooks

The Ultimate Leftover Turkey Sandwich With Melty Swiss, Caramelised Onions & Cranberry Aiol

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Juicy roast turkey, sweet-tart cranberry aioli, and gooey melted Swiss are layered onto buttery toasted bread with golden caramelised onions. It’s the kind of sandwich that makes you pause halfway through and say, “Okay, this might actually be better than Thanksgiving dinner.”

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 2

Course: Snack

Cuisine: American

Calories: 540

Cook ModePrevent your screen from going dark

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Sandwich:

• 2 tablespoons butter divided
• 1 small onion thinly sliced
• 1 tablespoon brown sugar
• 2 cups leftover roast turkey sliced or shredded
• 4 slices Swiss or provolone cheese
• 4 slices thick-cut sourdough brioche, or sturdy white sandwich bread

For the Cranberry Aioli:

• 3 tablespoons mayonnaise
• 2 tablespoons cranberry sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon lemon juice
• Pinch of salt

Optional Add-Ons:

• Arugula or baby spinach for freshness
• Drizzle of warm gravy for the truly committed

Equipment

• Non-stick skillet or griddle
• Small saucepan (for onions)
• Mixing bowl
• Spatula

Method

 

Method

Caramelise the onions:

1. Melt 1 tablespoon butter in a small saucepan over medium-low heat. Add sliced onions and brown sugar. Cook slowly, stirring occasionally, until soft, golden, and jammy — about 10–12 minutes.

Make the cranberry aioli:

1. In a bowl, mix mayo, cranberry sauce, Dijon, lemon juice, and salt until smooth and slightly pink.

Assemble the sandwiches:

1. Spread cranberry aioli on all bread slices. Layer turkey and caramelised onions onto two slices. Top with cheese, then the remaining bread slices (aioli side down).
   

Toast and melt:

1. Melt remaining butter in a skillet or griddle over medium heat. Grill each sandwich 3–4 minutes per side until golden brown and the cheese is melted. Press lightly with a spatula for even crispness.

Serve hot:

1. Slice diagonally, drizzle with a touch of gravy if you dare, and serve immediately.

Nutrition

Calories: 540kcalCarbohydrates: 42gProtein: 33gFat: 25gSugar: 9g

Notes

Tips & Variations

• Try brie for a creamy holiday twist.
• Add a handful of spinach or arugula for freshness.
• Make it a slider platter using mini brioche rolls for party leftovers.
• Sub cranberry chutney or fig jam if you’re out of cranberry sauce.

 

FAQs

Can I reheat the turkey before assembling?    
Yes, just warm it briefly with a splash of gravy or stock so it stays juicy.

What’s the best bread for this?    
Brioche for richness, sourdough for crispness, or any thick artisan loaf that can hold up to the filling.

Can I make it ahead?    
You can prep the aioli and onions in advance — just assemble and toast when you’re ready to eat.

Does it freeze?    
Assembled, no. But the aioli and cooked onions will keep 3–4 days in the fridge.

 

Tried this recipe?

Let us know how it was!

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