1 rating

Leftover Turkey Croque Monsieur Sandwich Recipe

Staff Writer
Dijon Mustard

Dijon Mustard

Try this delicious and flavorful twist on a traditional French sandwich; here, slices of turkey are used in place of the usual ham.

Deliver Ingredients


  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 1 teaspoon salt
  • Pinch of ground black pepper
  • 5 cups yellow cheese, grated
  • 16 slices white sandwich bread, crusts removed
  • Dijon or spicy mustard, as desired
  • 8 ounces turkey (light or dark), sliced thinly
  • Leftover bread stuffing, as desired
  • Cranberry sauce, as desired


Preheat the oven to 400 degrees.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter-flour mixture and cook, whisking constantly, until the sauce is thickened. Remove from heat, and add the salt, pepper, and ½ cup of the grated yellow cheese.

Toast the bread. Lightly brush half the toasted bread slices with mustard, add a slice of turkey to each, and sprinkle with half the remaining cheese.

Add a spoonful of stuffing and cranberry sauce to top and spread in layers keeping the top flat. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining cheese, and bake the sandwiches until lightly browned. Serve hot.

Leftover Turkey Shopping Tip

Make sure you have all the recipes you are going to make ahead of time. Compile your grocery list from those recipes a week in advance.

Leftover Turkey Cooking Tip

Balance the amount of dishes prepared ahead and those put together last minute – serve cold dishes made in advance as well as items straight from the stove.

Leftover Turkey Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.