Pressed turkey sandwiches made with Thanksgiving leftovers

Hands On:

15 minutes

Total Time:

37 minutes

Serves:

Ingredients

2 tbsp Hy-Vee Dijon mustard
4 large slices Hy-Vee Bakery San Francisco sourdough bread
4 slices Hy-Vee deli style Swiss cheese slices
1 cup sliced or mashed leftover candies sweet potatoes
8 oz sliced leftover cooked turkey
¼ cup leftover turkey gravy
1 cup leftover bread stuffing or dressing
2 tbsp Hy-Vee salted butter, softened
½ cup leftover cranberry sauce
⅔ cup packed baby arugula

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Preparation

Spread mustard on one side of bread slices. Top 2 slices with cheese.

Layer sweet potatoes, turkey, gravy, and stuffing on top of cheese. Top with remaining bread slices, mustard side down.

Heat a 12-inch nonstick skillet over medium heat. Spread 1½ teaspoons butter on top of each sandwich. Place sandwiches in skillet with buttered sides down. Place a heavy saucepan or skillet on top to press sandwiches down firmly.

Cook for 2 to 3 minutes or until bread is golden. Spread remaining 1 tablespoon butter on top of sandwiches; turn sandwiches over. Press down with saucepan or skillet; cook for 2 to 3 minutes more or until golden and hot in center. Remove from skillet.

Lift slices of bread without cheese. Spoon cranberry sauce over stuffing. Top with arugula. Close sandwiches. Cut in half before serving.