What to do with your Thanksgiving turkey leftovers? Make these. Chances are, Aunt Betty and Uncle Louie are sticking around for a couple more days after Thanksgiving, so make it easy on yourself with this one pan meal that is absolutely scrumptious. These are simple to prepare and can be served hot or cold. So when your guests start snooping around in the kitchen, pop these in your oven and go relax.
TIP: Make ahead of time and pour the sauce on right before baking.
- 2–3 cups leftover turkey, chopped
- ½ lb Swiss cheese slices
- 2 packages Hawaiian sweet dinner rolls (24 total)
- 1 cup store bought pesto
- 1/3 cup sun-dried tomatoes, chopped
- 2 Tbsp. butter
- 1/2 medium onion, sliced and sautéed
- ½ cup butter
- 2 Tbsp prepared mustard
- 1 Tbsp Worcestershire
- 1 Tbsp poppy seeds
- 2 Tbsp brown sugar
- In a skillet over medium-high heat, add 2 Tbsp. butter. Thinly slice the onion; sauté in the butter for about 8-10 minutes, until onions start to brown.
- Leaving the rolls attached, slice horizontally, take the top off and set aside.
- Place the bottom rolls in a 9×13 foil-lined baking pan. (You may need to squeeze them into the pan, or remove a row if you choose.)
- Spread the pesto evenly over the bottom bread.
- Next layer on top of the pesto the turkey, cheese, sautéed onions, and sun-dried tomatoes.
- Place the top section of the rolls that you already removed back on top of the sandwich.
- In a medium sauce pan bring the 1/2 cup butter to a soft boil. Add mustard, worcestershire, poppy seeds, and brown sugar and stir to incorporate.
- Pour sauce over the sandwiches. Cover with foil and bake at 350 for 20. Remove foil and bake another 10 minutes.
- Serve hot or cold.