Best 2 Thanksgiving Dip Sandwich Recipe By Tasty Recipes

Indulge in the ultimate Thanksgiving feast with a unique twist - the Thanksgiving Dip Sandwich. This culinary delight combines the best of both worlds, featuring a warm, fluffy sandwich loaded with delicious Thanksgiving leftovers and a creamy, flavorful dip that takes your taste buds on a journey. The recipe offers three variations of the sandwich, catering to different preferences: the Classic Thanksgiving Dip Sandwich, a vegetarian-friendly Veggie Thanksgiving Dip Sandwich, and the crowd-pleasing Turkey Bacon Ranch Dip Sandwich. Each sandwich is packed with roasted turkey, stuffing, cranberry sauce, and mashed potatoes, while the dip adds an extra layer of richness and flavor. Prepare to satisfy your cravings and impress your guests with this innovative take on Thanksgiving leftovers.

Check out the recipes below so you can choose the best recipe for yourself!

THANKSGIVING SANDWICH

Thanksgiving Sandwich image

Like many restaurant workers toiling in Las Vegas, Eric Klein, the executive chef at Spago, spends Thanksgiving Day on the line, dishing out turkey and trimmings to vacationing high rollers. Time with family and friends comes after the holiday. While the rest of the city combs shopping arcades for Black Friday deals, he's making magic with the leftovers. One of his favorites is this play on a French dip sandwich. Shredded turkey stands in for the usual beef, while gravy, thinned out to make it brothlike, replaces the jus for dipping. To this he adds the requisite leftover stuffing, and he folds the cranberry sauce into a fragrant and creamy aioli. He likes to crumble mild blue cheese over the top of his sandwich for extra pizazz, but feel free to leave it out if you're feeling more traditional.

Provided by Melissa Clark

Time 15m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1/4 cup leftover cranberry sauce
3 tablespoons mayonnaise
2 tablespoons apple or mango chutney, coarsely chopped
2 cups leftover shredded turkey meat
1 1/3 cups warm gravy
Salt, as needed
1 cup leftover stuffing
1 ounce mild blue cheese, crumbled (optional)
2 hoagie rolls, split

Steps:

In a small bowl, whisk together cranberry sauce, mayonnaise and chutney. In a small pot, heat together turkey and 2/3 cup of the gravy.
Bring a small pot of water to a boil. Place remaining gravy in a serving dish and stir in enough boiling water to make it thin enough to use as a sandwich dip. It should be like a rich broth. Season with salt if needed.
Spread chutney mixture over cut side of bread halves. Make sandwiches with turkey, stuffing and blue cheese, if you like. Cut sandwiches in half and dip in the warm, thin gravy as you eat them.

THANKSGIVING DIP SANDWICH RECIPE BY TASTY

Thanksgiving Dip Sandwich Recipe by Tasty image

How to make a Thanksgiving sandwich

Provided by Tikeyah Whittle

Time 1h10m

Yield 4 servings

Number Of Ingredients 27

Ingredients

1 tablespoon onion powder
1 teaspoon garlic powder
1 tablespoon ground sage
1 tablespoon dried thyme
2 tablespoons packed light brown sugar
½ teaspoon ground nutmeg
2 teaspoons kosher salt
12 oz 2 turkey tenderloins
1 tablespoon vegetable oil, divided
1 cup turkey stock
1 cup fresh or frozen cranberries
2 orange peels
Juice of 1 orange
2 light brown sugars
1 sprig of fresh rosemary
½ cup cold water
4 teaspoons mayonnaise
¼ teaspoon kosher salt
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups Chicken or Turkey Stock
1 teaspoon kosher salt
4 brioche buns
4 tablespoons unsalted butter, softened, (1/2 stick)
2 cups arugula
1 ⅓ cups Prepared Mac 'n' Cheese
Sweet potato fry, for serving

Steps:

Make the turkey tenderloin: Preheat the oven to 375°F (190°C).
In a small bowl, mix together the onion powder, garlic powder, sage, thyme, brown sugar, nutmeg, and salt.
Using your hands, rub each turkey tenderloin with 1 teaspoon vegetable oil, then generously coat all over with the spice rub.
Heat the remaining tablespoon of oil in a 12-inch cast iron or oven-safe skillet over medium-high heat until it begins to shimmer. Add the turkey tenderloins to the skillet and sear for 3 minutes on each side, until golden brown. Remove the pan from heat and pour in the chicken stock.
Cover the pan tightly with foil and transfer to the oven. Bake for 20-25 minutes, or until the turkey is cooked through and a thermometer inserted into the thickest part of the tenderloin registers at least 165°F (74°C). Transfer the turkey from the pan to a cutting board, tent with foil, and let rest for at least 10 minutes, or until ready to serve. Leave any juices behind in the pan.
While the turkey roasts, make the creamy cranberry sauce: In a small saucepan, combine the cranberries, orange peels, orange juice, brown sugar, rosemary, and water. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer for 8-10 minutes, until the cranberries have softened and burst and the liquid has thickened. Remove the pot from the heat and let cool for 10 minutes. Remove the orange peels and rosemary sprig and discard.
Transfer the cranberry mixture to a small food processor, along with the mayonnaise and salt. Pulse until smooth. Transfer to a small bowl and refrigerate until ready to use.
Make the jus: Return the skillet used to roast the turkey to the stove and melt the butter over medium heat. Add the flour and whisk to incorporate. Cook for 3-4 minutes, until bubbling and thickened. Add the chicken stock and bring to a boil, then reduce the heat to medium-low and simmer for 8-10 minutes, until thickened. Season with the salt
Set a fine-mesh sieve over a measuring cup or serving bowl and strain the jus to remove any solid bits.
When ready to serve, thinly slice the turkey against the grain.
Spread about ½ tablespoon of softened butter on each side of the brioche buns. Working in batches if needed, place the buns, buttered-side down, in a clean large skillet over medium heat and toast until the buns are golden brown, about 4 minutes.
Assemble the sandwiches: Spread 1-2 teaspoons of creamy cranberry sauce over each side of the buns. Place ½ cup arugula, 6 ounces turkey, and ⅓ cup mac 'n' cheese on each bottom bun and top with the top buns. Serve with sweet potato fries, more cranberry sauce, and the hot jus for dipping.
Enjoy!

Tips:

Use high-quality ingredients for the best flavor. Choose fresh vegetables, flavorful cheeses, and a hearty bread.
Don't be afraid to experiment with different dipping sauces. There are endless possibilities, so find one that you and your family enjoy.
Make sure to toast the bread before assembling the sandwich. This will help it hold up better and prevent it from getting soggy.
If you're short on time, you can use pre-made dipping sauces or even store-bought bread. Just be sure to choose high-quality options.
Serve the sandwich immediately after it's assembled. This will ensure that the bread is crispy and the cheese is melted and gooey.

Conclusion:

The Thanksgiving Dip Sandwich is a delicious and easy-to-make recipe that's perfect for any occasion. It's a great way to use up leftover Thanksgiving turkey and dressing, but it can also be made with any type of meat or vegetables. So next time you're looking for a quick and satisfying meal, give the Thanksgiving Dip Sandwich a try. You won't be disappointed!