There is a school of thought that the best part of Thanksgiving is the next day’s turkey sandwich. I’m not saying I agree…but I will admit that I always make a significantly larger turkey than I need, and if I’m a guest at someone else’s table for Thanksgiving, I make a small turkey of my own at home the next day. So, basically, yeah, I’m a leftovers lover. This year I’ll be starting off the leftovers binge with a delicious and different take on the classic turkey sandwich, a Turkey Croissant Melt.
I do love a cold turkey sandwich made on one of Mamie’s Rolls. But when the weather is cold and November-y, you can’t go wrong with something warm and cheesy.
Turkey is mild-flavored, and needs some added excitement to make a memorable sandwich. Swapping out the roll for a flaky croissant makes it special right from the start. The melty Monterey Jack cheese and the bacon add richness, and the mustard-mayo dressing adds zingy flavor. Be generous with the dressing, and don’t forget to salt and pepper the turkey.
This Turkey Croissant Melt starts off sizzling in a non-stick pan on the stove to give it a buttery, crispy crust, then finishes off in the oven to melt the cheese and heat the turkey all the way through.
This sandwich is best hot and fresh out of the oven; if you must give yourself a head start, make it up to 30 minutes ahead and keep it warm in a 200 degree oven until serving time.
Turkey Croissant Melt
This sandwich is just as good made with leftover roast chicken in place of the turkey.
Ingredients
- 3 slices bacon
- 1 tablespoon plus 1 teaspoon mayonnaise
- 1 tablespoon Dijon mustard
- 2 large, fresh croissants
- 6 ounces roasted turkey breast, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 4 ounces Monterey Jack cheese, thinly sliced
- 2 tablespoons butter (salted or unsalted)
Directions
- Step 1 Heat the oven to 400 degrees on the Roast setting. Line a small baking sheet with foil and arrange the bacon slices on the foil. Roast the bacon for 15 minutes, turning once with tongs, until crispy. Transfer the bacon to a plate lined with paper towels, and turn the oven down to 350 degrees on the Bake setting. Discard the foil with the bacon grease on it and line the pan with a fresh sheet of foil. Heat a large non-stick skillet over medium heat.
- Step 2 Mix the mayonnaise and Dijon mustard together in a small cup.
- Step 3 Slice each croissant in half through its equator into a top and bottom. Slather the bottom halves generously with the mayonnaise/dijon mixture. Arrange the turkey over the dressing, dividing it evenly between the two sandwiches. Salt and pepper the turkey. Break the bacon slices in half, and arrange three half-pieces of bacon on top of the turkey on each croissant. Top with the cheese, then the tops of the croissants. Gently press down to compress the sandwiches slightly.
- Step 4 Melt the butter in the skillet. When the butter is melted and foamy, add the sandwiches, top side down. Press slightly to compress the sandwiches and smush them into the pan. Cook for 2 to 3 minutes, until the side that’s against the pan is golden and crispy. Flip the sandwiches and cook the other side until golden, another 2 to 3 minutes.
- Step 5 Transfer the sandwiches to the baking sheet and bake for 10 minutes, or until the cheese is melted and the turkey is heated through. Slice each sandwich in half before serving.
