Thanksgiving Leftover Sandwich

Pro tips

• Lightly toast the focaccia slices to create a sturdy base that won't get soggy from the mashed potatoes and cranberry sauce.
• Spread gravy on the bread as a binder before layering fillings to keep them in place and add moisture throughout.
• Keep fried onions crispy by adding them just before serving; they soften quickly when exposed to moist ingredients.
• Warm the mashed potatoes and stuffing slightly before assembly so they heat the sandwich and keep gravy at a pleasant dipping temperature.

Substitutions

• Focaccia → sourdough or ciabatta (sturdier structure for heavy fillings)
• Cranberry sauce → apple-sage aioli or spiced apple butter (keeps the fall flavor profile)
• Crispy fried onions → toasted breadcrumbs or crushed crackers (same textural contrast)
• Arugula → fresh spinach or mixed greens (milder alternative if preferred)

Storage & make-ahead

Wrap the assembled sandwich tightly in foil and refrigerate up to 1 day; reheat in a 325°F oven for 10–12 minutes. Store gravy separately in an airtight container for up to 3 days.

Can I make this sandwich ahead of time?

Assemble the sandwich up to 2 hours before serving, but wait to add the arugula until just before eating to prevent sogginess. Warm the gravy separately for dipping.

What bread can I use instead of focaccia?

Sourdough, ciabatta, or thick-cut white bread work well. Avoid soft breads like sandwich bread, which won't hold the heavy fillings.

Should I toast the focaccia?

Lightly toasting the bread helps it hold up to the moist fillings (potatoes, cranberry sauce, gravy) and prevents it from becoming soggy.

How do I keep the gravy warm for dipping?

Reheat gravy in a small saucepan over medium-low heat or in a microwave-safe bowl. Transfer to a shallow dish for dipping just before serving.

Can I make this with leftover chicken or ham instead?

Yes—any roasted poultry or ham works. Adjust seasoning to taste since other meats may have different salt levels than turkey.