I know that as I share this post, we’re all probably preparing for our full-blown food coma tomorrow, here in the United States. It’ll be Turkey Day after all!
But doesn’t it amaze you that after all the food we eat, after all the ravaging, feasting, and devouring that we do, we still end up with leftovers!? It’s crazy! I don’t know how it happens.
Ironically, it’s usually the most famous Thanksgiving entrée that we’re left over with…the turkey. Suddenly, buying the 20 lb. turkey feels like a big mistake.
But like I said in one of my recent posts, turkey is honestly just a bigger version of chicken, really. And like chicken, there are so many ways you can use leftover turkey. Tacos, casseroles, or, in this case, leftover turkey tartines are some recipes that come to mind.
People get really creative with leftover turkey, but in my house, it’s always been about those big, fat sandwiches. Mom made the best leftover turkey sandwiches. I don’t know what she did, honestly, but they just tasted so good.
Now when I get sent home with leftover turkey, I like to make a more simplified, refined version of a sandwich, which is what a tartine is.
These leftover turkey tartines are a cross between a sandwich and a crostini, too open-faced to be a true sandwich and too many ingredients to be a simple crostini.
I make the tartines with whatever cheese I have on hand in the fridge, usually gruyere or aged cheddar (you’ll want to stick to cheeses that melt well). I’ll melt the cheese on a buttered baguette slice under the broiler, then pile shredded turkey, cranberry relish, fresh arugula, and crispy bacon on top.
The combination is divine and such a simple way to use your leftover turkey. You get that warm, cheesy goodness on a crisp piece of French bread, and then lots of vibrant, fresh flavor from the cranberry relish and arugula. The bacon adds a pleasing salty crunch that really just rounds out the entire tartine.
These tartines would also work really well with chicken too and make for beautiful party appetizers during anytime of the season.
I hope all of you in the U.S. have a happy, happy Thanksgiving and have the chance to enjoy the comforts of family, friends, and good food!
Leftover Turkey Tartines
Mini open-faced sandwiches using leftover Thanksgiving turkey.
- 4 slices of French baguette
- 1/4 cup shredded cheese gruyere or cheddar work well
- 1/3 cup shredded turkey
- 1/8 cup arugula
- 2 tbsp cranberry relish
- 1 slice bacon diced
- 2 tbsp unsalted butter softened
Turn on your oven’s broiler (500°F). Rub one side of each baguette slice with 1/2 a tablespoon of the unsalted butter. Place the buttered side of the baguette slices facing up and stick under the broiler for 1 to 2 minutes, until toasted.
Flip the baguette slices over and place a tablespoon of shredded cheese onto each slice. Stick the bread back under the broiler for another minute, or until the cheese has melted. Remove from the oven and temporarily set aside.
Fry the diced bacon in a small pan over medium heat until they’re crispy. Meanwhile, warm the turkey and cranberry relish in the microwave for 30 to 45 seconds, if desired.
Assemble your tartines by placing approximately 1 tablespoon of shredded turkey over each baguette slice. Top with 1/2 a tablespoon of cranberry relish, a few arugula leaves, and 3 to 4 bits of crispy bacon.