A Post-Thanksgiving Turkey Sandwich: Hugh’s Low-Waste Recipe:
Looking for a creative way to minimize post-thanksgiving food waste? This sandwich recipe is perfect for anyone who has a bit of turkey leftover from the Holiday, and can incorporate any leftovers you might have – the possibilities are endless!
¼ to ½ pound of roast Turkey
2 slices of thick, white bread
(or, you can make several mini-sandwiches using yeast rolls – as I will probably do)
¼ cup leftover scalloped potatoes
¼ cup leftover stuffing
¼ cup leftover creamed spinach
2 TBSP leftover cranberry sauce
2 TBSP mayonnaise
2 TBSP dijon or spicy brown mustard
1 TSP room temperature butter
Clove of garlic
Squeeze of lemon juice
- Preheat oven to 350℉
- Coat saucepan over medium-high heat with a thin layer of butter.
- Before the butter browns but is still bubbly, warm leftover turkey and potatoes in the pan until both are crispy on both sides.
- While the turkey and potatoes are cooking, peel the garlic and rub both sides of each piece of bread with garlic, then with the softened butter.
- Take the turkey and potatoes out of the saucepan, and place onto a paper towel. Place the bread onto the pan and press. Flip after 2-3 minutes.
- [Optional] Microwave the stuffing and spinach for 20-40 seconds.
- After your bread is sufficiently toasted, add the mayonnaise to one side, and the mustard to another – but the rest of the build is up to you!
- Once constructed, place the sandwich on a lined baking sheet and into the oven for 5-10 minutes.
- Squeeze with lemon and serve! Also, a little hot sauce never hurts.