Thanksgiving Leftovers Sandwich
Genevieve Gorder of Dear Genevieve, says, "My next-day sandwich is downright debaucherous. I fry patties of potatoes and stuffing, then load them onto bread with turkey, gravy and cranberry sauce."
2 tablespoons olive oil
1 tablespoons butter
1/4 cup mayonnaise
1 clove of garlic
Pinch of rosemary
Pinch of thyme
2 sage leaves
1/2 teaspoon salt and pepper
Two 3/4 inch slices of country bread
Sweet potato mash
2 tablespoons cranberry sauce
1/8 cup gravy
Warm olive oil in skillet, preferably cast iron. Drag two 3/4 inch thick pieces of bread through olive oil on both sides and grill until brown. Set aside.
Keep skillet warm, add 1 tablespoon butter and heat until melted. Add a pinch of rosemary, salt and pepper, and brown handful of shredded turkey (this takes the "birdie" taste off the leftover turkey).
Beat 1 egg in shallow dish. Make palm sized patties of mashed potatoes, mashed sweet potatoes, and stuffing, about 1/2 inch thick. Wash potato patties in light coating of egg. Brown in skillet both sides with pinch of rosemary and set aside. Brown stuffing patty until crispy on both sides. Last, brown one sage leaf on both sides until crispy.
Aioli: Combine 1/4 cup mayo, 1/2 teaspoon of salt and pepper, 1 clove garlic, thyme and rosemary.
Now it's time to stack. Grilled bread, aioli, stuffing, mashed patty, turkey, sweet patty, 2 tablespoons cranberry sauce, 1/8 cup gravy, aioli, sage leaf and bread topper.