I love Thanksgiving food, but I think we all know it’s the day AFTER sandwich that really shines. It’s potentially, dare I say, better than the main event. It’s something that I look forward to every year, is incredibly easy to assemble, and is a delicious way to use your leftovers. The key for my “perfect” post Thanksgiving dinner sando is to press, chill, and sear the stuffing for added texture, as well as soaking a middle layer of bread in gravy for extra richness (If you’ve watched early 2000’s television, you know which F.R.I.E.N.D.S episode I’m referring to). Cranberry mayo makes everything better, and any kind of bread will do, but I love Goodwich’ of the North from Bakersfield Bread and Flour. It’s sturdy enough to handle the weight of all the ingredients, especially when lightly toasted.
This is an excellent way to get all of those delicious flavors in one bite, and make the best use of all the extra sides you’ve shoved into your fridge the night before.
(Makes 4 Sandwiches)
2 tablespoons butter, for pan
4 cups leftover stuffing
1/2 cup mayo
1/2 cup homemade or canned cranberry sauce
2 cups shredded turkey (light or dark, or combo)
1/2 cup leftover gravy
2 cups assorted Thanksgiving leftovers (green beans, mashed potatoes, vegetables, sweet potatoes, whatever you’d like!)
4 teaspoons neutral oil
12 slices hearty bread (of your choice, I used Bakersfield Goodwich’ of the North)
Salt and Pepper
Directions:
Line and 8x8 inch pan with parchment paper and spray with oil or grease with butter. If your stuffing is cold, microwave it for 30 seconds. Press stuffing evenly into pan, and place another piece of parchment over the top, and press down firmly. Refrigerate overnight. You can do this after dinner so it’s ready for the next day!)
Make your cranberry mayo. Mix equal parts cranberry sauce and mayo together, set aside.
Toast 8 pieces of bread, lightly. Set aside.
In a medium sauté pan, melt 2 tablespoons of butter. Crisp your turkey, flipping occasionally, until warmed through. Season with salt and pepper.
Take your stuffing out of the fridge, and slice into 4 equal pieces. In the same sauté pan you warmed the turkey, rip up the heat to medium high, adding more butter if needed. Sear the stuffing on each side, pressing down with a spatula, about one minute for each square.
Heat your gravy gently, until warm, in a medium sauté pan, and dip 4 pieces of bread on each side into the gravy. Set aside.
Time to assemble! Spread even amounts of cranberry mayo on all remaining pieces (8) of toasted bread. Add your thanksgiving leftovers to the bottom layer. Top with your gravy soaked bread. Top that layer with your seared turkey, and more thanksgiving leftovers, more gravy, and the rest of the cranberry mayo, and put your remaining piece of toasted bread on top. Enjoy!