Inspired by Pittsburgh’s legendary Primanti Brothers sandwich, the Loaded Leftover Thanksgiving Sammy transforms post-holiday favorites into a satisfying, handheld feast. Just like the Primanti’s original, this sandwich stacks hearty layers—crispy McCain Garlic & Herb Crinkle Fries, savory stuffing, tender turkey, and tangy coleslaw—all between thick slices of toasted sourdough or rye. The finishing touch: a slather of cranberry mayonnaise, adding that signature sweet-tart flavor and a nod to tradition. Ready in just 20 minutes, this sammy is a playful tribute to an American classic, bringing a taste of Pittsburgh to your Thanksgiving leftovers. Enjoy as a quick lunch or cozy solo dinner—no road trip required.
Ingredients
- ¼ bag McCain Garlic & Herb Crinkle Fries (26 oz)
- ⅓ cup prepared stuffing
- 4 ounces sliced cooked turkey
- 2 slices thick-cut sourdough or rye bread
- Butter or oil, as needed
- ¼ cup prepared creamy coleslaw
- 2 tablespoons Cranberry Mayonnaise
How to make it
- Preheat air fryer to 375°F. Fill basket with frozen fries. Air fry for 12 to 14 minutes. Slide basket out and shake fries halfway through to ensure even cooking.
- While fries are cooking, reheat the stuffing and turkey to an internal temperature of 165°F and keep warm.
- Heat a large saute pan over medium-low heat. Spread both sides of each bread slice with butter and place in pan. Cook each side, adjusting the heat as needed, until golden brown. Remove from pan and place on a cutting board.
- Top one slice of bread with stuffing followed by cole slaw, turkey and fries. Spread cranberry mayo on other slice of bread and place on top of fries. Cut in half and enjoy immediately.
CHEF SUGGESTION: A panini press can also be used to make the sandwich.
To prepare the cranberry mayonnaise:
- Combine ½ cup prepared Cranberry Chutney with 1 tablespoon mayonnaise.
SUGGESTION: Can use deli slaw.
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15 minutes
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