Nutrition Plans

Craft The Final Turkey Sandwich

Because you had been sufficiently old to chew, you have most likely consumed the very same meal each fourth Thursday of November: turkey, stuffing, cranberry sauce, a pair household casseroles, a pair pies, and a token vegetable or two. That is fantastic. The meals are good and you’ve got a guilt-free excuse to eat your self proper to the precipice of nausea. Our forefathers would have it no different means.

However there’s one drawback: Scrumptious as it’s, Thanksgiving is a inflexible vacation. If you happen to tinker with a recipe, even just a little, someone within the household will balk, trigger a scene, and slosh their merlot onto the white tablecloth. In case your grandma was making tacky potatoes with Velveeta and Rotel forty years in the past, you then rattling effectively higher have tacky potatoes with Velveeta and Ro—Tel on the desk right this moment.

Maybe that is why I get so excited by Thanksgiving leftovers. There is a fridge stuffed with superior meals made to the specs of household custom however able to be repurposed into sandwiches, omelets, burritos—no matter I can scheme as much as innovate on the gluttonous spirit of the vacation.

That is the place this sandwich is available in. It comes from the grilled-cheese architects at New York Metropolis’s Soften Store. It takes two gadgets you have got in surplus—turkey and cranberry sauce—and pairs them with brie and caramelized onion for a candy, sticky, creamy sandwich that is higher than any dish ever produced with Velveeta. And be trustworthy: If you happen to do not make this sandwich, you may most likely find yourself with one other turkey and mayonnaise sandwich, similar to the one you had final yr. Hey—Thanksgiving’s over. You are actually free to interrupt from custom.

Leftover Thanksgiving Grilled Cheese
Recipe supplied by The Soften Store

What you may want:
1 white onion, peeled and sliced
2 tsp olive oil
3 Tbsp softened butter
Salt to style
1 tsp thyme
2 Tbsp sherry vinegar
4 slices sourdough bread
5 oz brie cheese, sliced skinny
6 oz leftover turkey (or no matter it takes to cowl your sandwiches)
4 Tbsp cranberry sauce

Methods to make it:
1. Caramelize the onions by heating olive oil and 1 Tbsp butter over medium warmth. When the butter’s melted, add the sliced onion. Cut back warmth, sprinkle with salt and thyme, add the vinegar, and prepare dinner for about 20 – 25 minutes, stirring sometimes. Preheat a second skillet over medium warmth.
2. Butter one aspect of every bread slice and place the buttered sides down on a chopping board. On the underside slice, layer brie, turkey, cranberry sauce, caramelized onions, and extra brie. Place the opposite piece of bread on high, buttered aspect up.
3. Place the sandwich into the new skillet and weight it down with one other skillet or a heavy plate. Prepare dinner for about 3 minutes, till the underside is golden brown. Flip the sandwich and repeat. Makes 2 sandwiches.

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