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Leftover Thanksgiving Pull Apart Sandwiches are the most delicious way to use up what you’ve got waiting in your fridge! All of your favorite ingredients like mashed potatoes, cranberry sauce, and of course turkey are sandwiched between yeast rolls and baked to perfection.
Leftover Thanksgiving Pull Apart Sandwiches
I can just see it now. It’s the day after Thanksgiving, and there’s a stressful amount of food storage containers in the refrigerator taking up a ton of space. It can be a little overwhelming, and all too tempting just to toss it all, or try to enjoy it all by zapping what you have in the microwave.
Trust me, I know it also gets really boring eating the same thing day after day.
Well, what if I told you that there was a better way? You can get rid of all of those containers in the fridge AND have a delicious, not boring, microwave-free easy lunch or dinner!
Frozen yeast rolls serve as the buns with provolone cheese and all of your favorite Thanksgiving leftovers right in the middle.
Each perfect bite here is better than the last, especially when you dunk your sandwich in rich turkey gravy!
These buttery, cheesy, Thanksgiving-y (just roll with it) sandwiches are savory, comforting, and really too good to be true. And, like I said, this recipe will use up all those leftovers you just don’t know what to do with. It’s the best!
Ingredients for pull apart sandwiches
- Yeast rolls – I like to use Sister Schubert’s frozen yeast rolls to keep things delicious and easy.
- Cheese – Sliced provolone is the best!
- Mashed potatoes – Try my homemade garlic mashed potatoes for a little extra flavor.
- Cranberry sauce – If you’re not afraid of a little zest, my cranberry orange sauce is the best. Of course, if you like the canned stuff, that’s fine too – no judgement!
- Turkey – Shredded leftover turkey is all you need! Hopefully you have a good amount of leftovers ready to go.
- Stuffing – Everyone’s stuffing recipe is a little different, and the good thing is, they all taste good in these sandwiches.
- Turkey gravy – I like to make a homemade gravy, but the store-bought mix that comes in the little packet works too.
- Butter – Use unsalted to keep the sodium to a minimum.
- Garlic powder – You can use a little extra, I won’t tell!
Ingredient substitutions
Of course these are just suggestions of what Thanksgiving leftovers to use. If you have some or all of the above ingredients then use what you have. No need to go out and buy more ingredients.
For the yeast rolls, if you don’t have any Sister Schubert’s left over, you can use whatever dinner rolls you had at Thanksgiving or you can even just use sandwich bread and make sandwiches instead of pull apart sandwiches.
The whole idea here is to use what you have to help get rid of leftovers in a unique, fun way.
How should I serve leftover Thanksgiving pull apart sandwiches?
These sandwiches are perfect for either an easy lunch or dinner!
Serve them up with some gravy and potato chips, and indulge in your new favorite leftover-inspired meal.
Storage instructions
How long will these sandwiches stay fresh?
If you happen to have leftovers of these leftovers (leftover inception?) they’ll stay fresh in the fridge for up to 3 days! Just make sure you reheat them back in the oven, not the microwave.
Can these be frozen?
Yes, definitely! I would tightly wrap them individually in plastic wrap and freeze. To reheat, pop in the toaster oven at 325 degrees Fahrenheit for about 10-15 minutes, or until the center of the sandwich is warmed through.
I could write a love song about sandwiches, but instead, I’ll just recommend some of my favorites!
Leftover Thanksgiving Turkey Sliders
Leftover Thanksgiving Pull Apart Sandwiches
Equipment
Ingredients
- 1 pack of sister Schubert’s frozen yeast rolls
- 12 slices provolone cheese, divided
- ½ cup (105 g) mashed potatoes
- ¼ cup (70 g) cranberry sauce
- 1 cup (99 g) shredded turkey
- 1 cup (200 g) stuffing
- ¼ cup (59 g) turkey gravy
- 2 tablespoons (28 g) unsalted butter, melted
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 300 °F (149 °C) and cover the rolls with aluminum foil then bake for 15 minutes.
- Turn the heat up to 375 °F (191 °C)
- Let the rolls cool for a bit then slice the rolls in half, being careful not to cut through the bottom.
- Lay the bottom half of the rolls on a 12×16-inch baking pan then add 6 slices of the cheese on top in an even layer.
- Spread the mashed potatoes on top, drizzle on the cranberry sauce then add the turkey, stuffing, a drizzle of the gravy and finally, the remaining 6 slices of provolone.
- Place the top half of the rolls on top then mix the butter and the garlic powder together and brush it over top of the rolls.
- Cover the top with aluminum foil then bake for 15 minutes then remove the aluminum foil and bake again for another 8-10 minutes or until the tops of the rolls are golden brown.
- Serve with freshly minced parsley for garnish if desired and kettle chips on the side.
