Friday, November 23, 2007

Thanksgiving: The Leftovers

One of my favorite things about Thanksgiving is the leftovers. When I was growing up we had our leftover sandwiches on rye bread and I continue that tradition today. On the way to my parent's house yesterday I stopped at the Italian bakery (the same place we get our pizza dough) to pick up a loaf of sliced rye. This afternoon I made myself a Thanksgiving sandwich:


It starts with two slices of lightly toasted rye bread slathered with a good helping of mayo on both the top and bottom slices. The turkey goes down first so it can sit on top of the mayo, followed by the stuffing. The cranberry sauce comes last, as it should be touching the other mayo-slathered slice. The cranberry sauce mixes with the mayo to form the perfect condiment compliment to the turkey and stuffing and the rye provides a mild tang. There you have it, the perfect Thanksgiving leftovers sandwich.
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16 comments:

  1. EXACTLY the way I like mine. :)

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  2. hello! my name's Jac and i've been reading your site for about a month now - i've gone back and checked out all of your posts, since i live in the yukon and work in a retail store - tourist season is over and things are pretty slow :-) i just want to let you know that i LOVE this blog, i love the way you talk about food and love your recipes. seriously they are just great. i don't remember eating real home cooked meals like this coz my mother stopped cooking when i was small, so i never learned how to cook like this - but i'm starting and learning as i go and this is a great guide to good comforting healthy food i love it! anyways i just wanted to holla atcha and let you know i'm here - your roast chicken dinner made me crave a good meal like that so i'm going to attempt my first whole chicken roast later this week... hopefully i can find some green beans, yours looked wonderful :-)
    later dude!

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  3. C - It really is the perfect sandwich, isn't it? :)

    Jac - Hello! And welcome. :) I'm so glad to hear you love my blog and that I'm helping to inspire your cooking. I really appreciate comments like that...makes me feel like I'm not just talking to myself. I hope your roast chicken dinner is fabulous (and that you can find some green beans!)

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  4. We call this sandwich "The Gobbler" after one of our fav delis in NJ coined the term! yum!

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  5. Dani - I love the name! It's such a great sandwich. I had another over the weekend. :)

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  6. My mayo tolerance is running low lately...aiolis for that matter as well. Now if you slathered it with congealed gravy and put in some slices of skin for good measure I'd definitely go for the sammich.

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  7. longhair - That's so sad about the mayo (and aioli). I love the stuff so the more the better. :)

    Congealed gravy and skin...that sounds absolutely vile!

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  8. bahaha speaking of gravy and skin - my cousin LOVES gravy-skin :-P you allll know what i mean!!!

    btw, h.c. - i found da beans, steamed em while i cooked the turnips (i have only had sweet potatoes once, a few months ago, and i don't really "get" them. maybe if someone else made them properly. anyways, in my family we eat neeps - turnips that are mashed with brown sugar, nutmeg, cinnamon, and butter (all things i see people making sweet taters with)) and made mashed potatoes with garlic and the chicken turned out really well for my first try. do you know that we baste turkeys and chickens with beer? seriously - best poultry ever. anyways! thanks for the inspiration, ha!

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  9. Jac - basting poultry with beer...now that's one I've never tried. I'll have to look into that. I've heard of beer can chicken (sticking a can of beer up a chicken's bum while it grills) but never basting the bird with it. I wonder if SP would mind sacrificing a beer for the greater good?

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  10. But the crispy skin...that's the best part of the turkey! I would be happy if that was all the turkey was!

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  11. Go for the beer basting. Done it a brazillion times...excellent!

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  12. longhair - Crispy skin is good, but I rarely eat it. Don't really know why...

    I'll definitely try the beer basting.

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  13. yeah go for the beer thing. gotta agree.

    if I thought lhm was hardcore in the post below... sheesh.

    Congealed gravy and skin...that sounds absolutely vile!

    I agree with HC. eww. ;P

    I actually made turkey salad this year instead of just using slices for sandwiches. I need to catch up on my posting...

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  14. Melissa - I'm shocked that so many people have heard about beer basting. I have never seen or heard of anyone doing that before. I've totally been missing out!

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  15. NO WAY!!!! I make this sandwich too! Only, I brown the turkey in butter till it gets a nice golden crust and I make the stuffing into a square patty and fry in butter till crunchy on both sides! I use copious amounts of mayo on both sides and add my homemade cranberry sauce (Alton Brown's Orange Cranberry Sauce ***FANTASTIC***)to the mayo side! :)

    The only difference is with the bread. I use white bread that is lightly toasted. I need to try it with Rye!

    I've made 3 of these sandwiches since Thanksgiving...I just haven't posted the ridiculous amount of pictures to my blog yet!

    Hopefully, I'll have them up by the weekend and we can compare shots!

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  16. Jessy - I love that so many people enjoy a similar sandwich. :) I love your idea of frying the turkey and the stuffing in butter. Mmmm...butter. :)

    I hope you can update soon. I miss your food posts and I know it isn't going to get any better once the baby arrives.

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Thanks for commenting!