Thanksgiving is my favorite holiday! I love my husband's brined turkey with homemade stuffing, my creamy mashed potatoes and gravy, and my daughter's pies topped with whipped cream. I even love whole berry cranberry sauce straight from the can. Despite all of this abounding love I have for Thanksgiving, the feast is not my favorite part. . . it's the LEFTOVERS! I dream about the leftovers, I have a section in my Thanksgiving binder designated to leftovers, and I even plan the meal based on the leftovers (shhh, don't tell anyone I do that). My leftover repertoire includes platters of all the Thanksgiving deliciousness crammed together and then microwaved, turkey noodle soup made from homemade turkey stock, and my favorite leftover turkey sandwich.
Ahhhh, my favorite leftover turkey sandwich is the main reason why I agree to host Thanksgiving in the first place! Although I've tried to recreate it other times throughout the year, it is best the day after Thanksgiving, or maybe two days after Thanksgiving, or perhaps, if I hide a bit of white meat in the back of the fridge disguised in a cool-whip container, three days after Thanksgiving.
This recipe which I am so grateful to have acquired back on November 24, 2002 is from the food section of The Washington Post. I snipped it from my paper so many years ago and have lovingly treasured it ever since. It traveled with me across the country from Maryland to Texas and now has a prized place in my Thanksgiving binder. The description preceding the recipe says, "This whopping testament to left-over turkey is sliced with mayonnaise and layered with bacon and avocado. It takes the best parts of a club sandwich and a cobb salad and parlays them into a slightly messy stack of goodness." Oh how I agree! So today I am thankful for my family, and my health, and my leftover turkey sandwich!
My Favorite Leftover Turkey Sandwich
adapted from The Washington Post Sunday; November 24, 2002
Italian or other dense, crusty white bread, warmed slightly
Mayonnaise (not nonfat)
Kosher Salt and freshly ground black pepper to taste
Paper-thin slices red onion (optional, but essential to me)
Leftover turkey (preferably a mix of white and dark meat)
About 1/4 ripe avocado
3-6 slices bacon, fried to your liking (I like it crisp)
- Using a serrated knife, slice 2 place of bread. It should be thick enough so it is sturdy but thin enough so it won't get in the way of all the other flavors. Place the bread on a flat surface.
- Start with 1 slice of bread and slather it with about 1 tablespoon mayonnaise, being careful to spread it all the way to the edge (and even a little bit over onto the crust). Season with salt and pepper.
- If desired, scatter a couple of slices of onion over the mayonnaise.
- Slice the turkey. It can be thin or thick, as you prefer.
- Arrange the turkey on top of the mayonnaise. If desired, season with more salt and pepper. Press the turkey down gently. Set aside.
- Take the remaining slice of bread and slather with mayonnaise. Then scoop the avocado onto the bread and, using the tines of a fork, gently mash the avocado so it adheres to the bread, being careful to spread it all the way to the edge (and even a little bit over onto the crust). Season with a little bit of pepper.
- Arrange the bacon on the avocado, pressing it into the avocado so it sticks and doesn't slide off the sandwich.
- Working quickly, invert the bacon-topped bread onto the turkey topped bread. The bacon should meet the turkey. Press the top of the sandwich gently to smoosh all the ingredients together.
- Savor it soon!