Although our family savors every morsel of our annual Thanksgiving feast, they look just as forward to the days after, when we indulge in turkey sandwiches prepared with the leftover bird. Over the years we’ve tried quite a few combinations—classic hot turkey combos composed of mounds of turkey set atop toasted bread, all topped with pan gravy. Other times we’ve assembled Dagwood-style turkey clubs, and also sampled turkey and cranberry panini. Two more favorites—Turkey Reubens and Turkey Salad Sandwiches with Fennel and Walnuts on Whole Wheat—are featured here today.

I’ve posted the recipe for the Reubens on more than one occasion on this blog. The idea is simple—roast turkey replaces traditional pastrani in this version. You spread sourdough or rye slices with a dressing prepared with purchased mayo and chili sauce, then add  sliced Gruyère, sliced turkey, and purchased sauerkraut. To finish, you sauté the sandwiches in butter and oil until hot and golden brown, then serve them warm garnished with kosher dills and potato chips.

For the other, leftover turkey is diced, then combined with chopped fennel, walnuts, and Continue reading →