Leftover Turkey Melt

with Grown in Idaho® Super Crispy Shoestring Fries

Cooking Time
30 minutes

Servings
1

This year, we’re thankful for leftovers ’cause it means we’ve got Leftover Turkey Melts a-comin’. Serve ’em with any Grown in Idaho® Fry and watch ’em fly off the table.

The Sandwich

  • 1/4 bag Grown in Idaho® Super Crispy Shoestring Fries

  • 1 tbsp unsalted butter

  • 2 slices sourdough bread

  • 2 tbsp cranberry mayo (recipe below)

  • 1/4 c leftover stuffing, warmed

  • 2 tbsp cranberry sauce

  • 2 thin slices leftover roast turkey breast, warmed

  • 2 slices cheddar cheese

Cranberry Mayo

  • 1 tbsp mayonnaise

  • 1 1/2 tsp stone ground mustard or Dijon mustard

  • 1 tbsp leftover cranberry sauce

  • Salt & black pepper, to taste

Instructions

Directions

  1. Cook the fries according to package instructions. Set aside 12 fries and keep the rest warm while you prep the sandwich.

  2. Prepare the cranberry mayo in a small bowl. Stir together the mayonnaise, mustard, and cranberry sauce. Season with salt and black pepper to taste.

  3. Preheat a griddle or heavy cast-iron skillet over medium heat and melt the butter. Spread cranberry mayo on one side of each slice of bread. On the bottom slice, mayo-side up, gently press the stuffing into an even layer. Spread the cranberry sauce over the stuffing, then top with the turkey breast, 12 fries, and cheddar cheese. Place the other slice of bread on top, mayo-side down.

  4. Carefully transfer the sandwich to the pan and cook until the underside is golden brown, about 2–3 minutes. Flip and cook until the other side is golden brown and the cheese is melted, about 2–3 minutes more. Reduce the heat as needed if the bread browns too quickly.

  5. Serve immediately with the remaining fries.