Spread mustard on one side of bread slices. Top 2 slices with cheese.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Use up holiday leftovers by fitting them between slices of our Hy-Vee Bakery San Francisco sourdough bread. Take the sandwiches on-the-go or enjoy them with cold glasses of apple cider.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 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 c. sliced or mashed leftover candies sweet potatoes | ||
| 8 oz. sliced leftover cooked turkey | ||
| ¼ c. leftover turkey gravy | ||
| 1 c. leftover bread stuffing or dressing | ||
| 2 tbsp. Hy-Vee salted butter, softened | ||
| ½ c. leftover cranberry sauce | ||
| ⅔ c. packed baby arugula |
Things To Grab
- 12-inch nonstick skillet
- Heavy saucepan or medium skillet
- Turner
Directions
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 1-1/2 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.