You may think you know a good sandwich. You may THINK you know sandwiches, that is, until Mason Hereford pushes one of his multi-layered, many-textured creations to you from across the counter at Turkey and Wolf, his acclaimed street-corner sandwich shop in the Lower Garden District of New Orleans. Known for his unconventional use of ingredients such as fried bologna, jellied cranberry sauce out of the can, braised collard greens and thick vinegar-brined potato chips, Mason has amassed a devoted following and national acclaim. His sandwich fixings are top-notch and housemade, his combinations masterful, so it was no surprise to anyone but the chef himself when Bon Appetit magazine named Turkey and the Wolf the best new restaurant of 2017—a designation that put the small sandwich café on the culinary map and Mason in league with some of America’s top chefs.
So…when it comes to the perfect manifestation for your turkey leftovers, Mason has a few stellar ideas. There’s good reason this southern sandwich creator was a 2020 James Beard Award finalist for Best Chef. Mason thinks outside of the box. In terms of the perfect turkey sandwich, that means mixing slices of your leftover bird with the sweetness of jellied cranberry sauce, the sour crunch of arugula, a creamy hit of sharp cheddar cheese and (the kicker!) a generous swipe of turkey gravy mayo enhanced with the umami of white miso. Add this multi-dimensional spread to your turkey sando and every bite is a revelation. You might just start skipping sliced turkey on the plate and go straight to the “leftovers” sandwich. Enjoy!
Leftover Thanksgiving Turkey Sandwich
Leftover Gravy Mayo
- ½ cup mayonnaise (preferably Duke’s)
- 2 Tbsp. white miso
- 1 Tbsp. fresh lemon juice
- 1 cup chilled leftover gravy
- 2 Tbsp. chopped chives
- 1 Tbsp. chopped fresh thyme
- kosher salt and freshly ground pepper
- 2 slices thick-cut white bread
- ¼ stick unsalted butter, at room temperature
- 3–4 ounces leftover turkey meat
- 2 slices aged cheddar cheese
- A handful of fresh dill
- ¼ cup baby arugula
- 2 slices, half inch or so size in thickness, or big spoonfuls, of Ocean Spray jellied cranberry sauce right out of the can
- 1 heaping tablespoon gravy mayo (recipe above)
To make the gravy mayo, in a medium bowl, whisk the mayo, miso, lemon juice, breaking up the miso with the whisk, until almost completely smooth. Add the gravy and continue to whisk, breaking up any lumps, until almost completely smooth. Stir in the chives and thyme and season to taste with salt and pepper. Can be made up to 1 day ahead.
To make the sandwich, heat a nonstick skillet over medium-high heat. Swipe a generous amount of butter on each side of the bread slices. Toast the bread in the skillet until both sides are golden brown, 1 to 2 minutes per side. Let the bread cool down a touch before building the sandwich.
Swipe a generous layer of gravy mayo onto both slices of bread. Pile on the rest of the ingredients in whatever manner you see fit. Cut it in half if you want. Eat it. Makes 1 sandwich.