You don’t need to be told that the best and easiest thing you can do with Thanksgiving leftovers is to make a sandwich. But maybe it helps to be gently nudged toward making that sandwich a club? Three pieces of bread are mandatory here. First, because it’s not a club without that center layer, despite what our food director, Chris Morocco, might say. And second, because you’ll want the extra surface area for spreading this sweet-spicy cranberry-mustard sauce, and for supporting the layers of leftover turkey, bacon, and leafy lettuce. If you have some bitter chicories in your fridge that didn’t make it into a holiday salad—think Treviso radicchio or frisée—throw those on as well.
Recipe information
Yield
Makes 2
Ingredients
Preparation
Step 1
Preheat oven to 400°. Place 6 slices bacon on a wire rack set inside a foil-lined rimmed baking sheet and bake until brown and crisp, 15–18 minutes. Remove from oven and set aside.
Step 2
Mix together ⅓ cup leftover or store-bought cranberry sauce, 2 Tbsp. whole grain mustard, and 1 Tbsp. Dijon mustard in a small bowl.
Step 3
Spread cranberry mixture over 1 side of 2 slices bread (such as sourdough or Pullman), toasted. Spread half of 1½ Tbsp. mayonnaise over 1 side each of another 2 slices bread (such as sourdough or Pullman), toasted. Divide 12 oz. sliced leftover roast turkey or thick-cut deli roast turkey breast and reserved bacon between bread spread with cranberry mixture, then top each with one of the bread slices spread with mayonnaise, placing mayonnaise side down. Spread remaining 1½ Tbsp. mayonnaise over top sides of slices, then arrange half of ¼ head of green or red leaf lettuce, leaves separated, and 2–3 Treviso radicchio or other chicory leaves (if using) over each. Spread cranberry mixture over 1 side of remaining 2 slices bread (such as sourdough or Pullman), toasted, and place, cranberry mixture side down, on top of lettuce to close sandwich.
Recipe notes
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