Originally I planned on posting this sandwich later in the week. But then I worried you were getting your last minute shopping in today and tomorrow and I wanted you to have all the information you needed for the most important meal on Friday: turkey leftovers. (Which if you’re a Barnes is breakfast. If you wait till lunch it’s all gone).
I love it almost as much as I love Thanksgiving dinner. I won’t lie to you, I make a lot of cranberry sauce so that I can eat these sandwiches for a week. (If I run out of turkey sometimes I pick up a rotisserie chicken). The combination of sour, tart, sweet and crunch is just too good.
My Notes on Using Turkey Leftovers
I don’t have exact measurements listed because everyone likes different proportions. I’m also going to assume you know how to assemble a sandwich. If my assumption is wrong, probably you should start reading this book from Gloria Goddard from 1930: How to Make Sandwiches and Box Lunches. Oh and be sure to read the lone review, cause it’s hilarious.
I vacillate on whether to warm the turkey before I assemble the sandwich. Sometimes I do, sometimes I don’t. It helps the brie melt a little, and brie is the key to this sandwich. I love brie.
I recommend making your own mayonnaise if possible. Homemade condiments are where its at!
If you have a tomato add that too. I don’t know where you find a ripe tomato in the United States this time of year. Under no circumstances should you be purchasing greenhouse tomatoes. THEY HAVE NO FLAVOR AND WILL RUIN THE SANDWICH.
- cranberry sauce
- two slices of sandwich bread
- Toast the bread
- Nuke the brie for 10 seconds in the microwave (it should be slightly soft and will melt more on the hot bread)
- Slather on desired amount of mayo on both slices of bread
- Slather on cranberry sauce on one side
- Lay sliced brie on the other side
- Pile on turkey on cranberry side
- Put on piece of lettuce so it's healthy
- Put both pieces of bread together and immediately devour
How do you use your turkey leftovers?