Whether you’re planning to cook a whole turkey or just fill a freezer bag before you leave your parents’ house, you’re likely going to end up with some leftover meat in the fridge this week. Make it great with this easy sandwich recipe that incorporates many of the traditional Thanksgiving leftovers and, of course, some additional booze.

The beauty of this sandwich is its similarity to a good Thanksgiving plateful: it basically combines all of the flavors. Salty and smoky bacon, sweet and fruity cranberry sauce, creamy and rich melted cheese, and peppery arugula are all smushed together between two pieces of bread — with the addition of a tangy beer mayo.

The beer mayo is super easy, but you definitely want to make it the night before so the flavors have time to meld together in the fridge. The garlic and the chives will become much stronger and the malty sweetness of a good Oktoberfest will shine through the next day.


Day-After-Thanksgiving Turkey Sandwich
For the mayo:
1 cup mayonnaise
3 tablespoons Oktoberfest (or other malty beer)
1 tablespoon minced garlic
½ tablespoon dijon mustard
2 tablespoons minced chives
Salt and pepper

Combine all of the ingredients, cover and refrigerate overnight.


For the sandwich(es):
Onion buns
Leftover cranberry sauce
Leftover turkey
Slices of bacon, cooked
Slices of cheddar cheese
Beer mayo

Preheat the oven to 425ºF.


Spread cranberry sauce on the bottom bun. Top with turkey, then bacon, then cheese. Butter the top half of the bun and place both halves in the oven (preferably on a baking sheet). Allow to toast for 5 minutes or until the top half becomes slightly browned and the cheese is melted.

Douse the stacked side with the beer mayo, then top it off with arugula and the top bun. Give thanks and enjoy!