The Post-Thanksgiving Remix: Leftover Ham & Turkey Become an Epic Cubano

The Creative Cure for Thanksgiving Leftovers

The Thanksgiving feast is a masterpiece, but the aftermath? A fridge full of plastic containers. I am one of those people who truly loves leftovers, but there does come a time when enough is enough and you just want the leftover ham and turkey to taste — well, like something different!

After making the classic sandwiches and the soups, it's time to retire the standby recipes and bring in a flavor bomb that will make your holiday leftovers feel brand new.

Meet the Turkey-Ham Cuban Sandwich with Zesty Mojo Sauce.

Yes! The legendary Cubano —known for its layers of pork, ham, Swiss cheese, pickles, and mustard, all grilled to a crispy, pressed perfection. The rich, salty ham and the savory, tender turkey are the perfect stand-ins for the traditional pork, and the homemade citrus Mojo sauce is the secret weapon that electrifies every bite.

🌎 A Nod to Cultural Resourcefulness

Using every last bit of a grand meal and turning it into something completely new and exciting is a deeply ingrained culinary philosophy across many cultures. In Latino traditions, resourcefulness and flavor innovation have always been important. This Cuban sandwich adaptation embodies that spirit: taking the remnants of a traditional American feast—the turkey and ham—and reinventing them with the vibrant, bright, and tangy flavors of the Caribbean. It’s a delicious, cross-cultural appreciation of making something extraordinary from what you already have.

🥖 Why the Cuban Sandwich is the Ultimate Leftover Hero

The Cuban sandwich (or Cubano) is a masterclass in texture and flavor contrast:

• Crispiness: The buttered, pressed bread is crackly and golden.

• Tang: The mustard and pickles provide a necessary sharp bite.

• Richness: Melted Swiss cheese binds the layers.

• Moisture: This is where the Mojo sauce comes in. Its vibrant citrus notes ensure your previously roasted meat stays moist and unbelievably flavorful.

Ready to cook with me?

🥣 The Recipe: Thanksgiving Leftover Cuban Sandwich with Mojo Sauce

This recipe is adapted from a classic Cuban sandwich, adjusting the quantities to match a standard 1-lb portion of leftovers.

Yields: 4 large sandwiches Prep Time: 15 minutes Cook Time: 7 minutes

Ingredients

For the Sandwich:

• 1 loaf Cuban, Italian, or French bread (crusty is best)

• 1/2 lb. sliced leftover Thanksgiving Ham

• 1/2 lb. sliced or pulled leftover Thanksgiving Turkey (you can also use rotisserie chicken)

• 3/4 lb. sliced Swiss cheese

• 2 large dill pickles, sliced lengthwise (I like to buy the sliced stackers so the work is done)

• Dijon mustard

• 1/2 Red onion, very thinly sliced (optional)

• Butter (for grilling the bread)

For the Homemade Mojo Sauce:

• 1/3 cup extra virgin olive oil

• 6 cloves garlic, minced

• 1/3 cup fresh orange juice

• 1/3 cup fresh lemon juice

• 1 tsp. kosher salt

• 1/3 tsp. fresh black pepper

• 1/2 tsp. ground cumin

• 1/4 cup fresh cilantro, chopped

🥄 Instructions

1. Prepare the Mojo Sauce:

1. Preheat a small saucepan or skillet over medium heat.

2. Heat the olive oil. Add the minced garlic and cook, stirring constantly, until the garlic is fragrant and lightly golden (about 1 minute). Do not let it burn.

3. Carefully add the orange juice, lemon juice, salt, pepper, and cumin. Simmer for just 1-2 minutes to allow the flavors to meld.

4. Remove from heat and set aside to cool slightly. Stir in the chopped cilantro just before assembling the sandwiches.

2. Assemble the Sandwiches:

1. Cut the loaf of bread into quarters (approximately 6” in length), then slice each quarter horizontally (like a hot dog bun).

2. Spread a generous layer of Dijon mustard on the top and bottom interior of each bread quarter.

3. Layer the ingredients onto the bread bottom in this order: sliced pickles, leftover turkey (or chicken), a couple of spoonfuls of Mojo sauce onto the turkey or chicken, thinly sliced red onion, ham, and finally, the Swiss cheese slices.

4. Close the sandwich with the top piece of bread.

3. Grill and Press:

1. Lightly coat the exterior of your bread with butter or mayonnaise. I like to use melted butter and brush it on thoroughly.

2. For a Panini Press: Place the sandwich directly on the press and grill until the cheese is melted and the bread is golden brown and flattened (about 5-7 minutes).

3. For a Skillet/Griddle: Place the sandwich on a hot, lightly greased skillet or griddle. Place a heavy, clean skillet or a few heavy cans on top of the sandwich to press it down to about one-third of its original size.

4. Grill for 2-3 minutes per side, keeping the heavy weight on top, until the bread is a deep golden brown and the cheese is oozing.

4. Serve:

Serve immediately. Garnish with a little extra chopped cilantro if you like.

🤔 Final Thoughts: The Next-Day Feast

The beauty of the Cuban sandwich is that it takes simple, cold ingredients and transforms them into something hot, decadent, and deeply satisfying. This recipe is a fantastic way to honor your Thanksgiving meal by giving those leftovers a vibrant second life.

Happy cooking, and enjoy the best post-holiday sandwich you've ever had!