I had the most amazing few days with a house full of family and a fridge full of food. This year I waited until the last possible minute to prepare for the holiday. I let the fridge go almost bare and then Wednesday I filled it with everything I needed to make the big meal and to feed our visitors for a few days.
My plan worked! And I think I may have made my best Thanksgiving meal yet!
My plate was beautiful.
And now I’m left with a fridge full of glorious leftovers!
Thanksgiving wouldn’t be Thanksgiving without leftovers, and every year I try to come up with at least one new way to eat them.
Growing up we always made simple turkey sandwiches: a bit of mayo, two pieces of toast, salt, pepper and voila. There are a few variations in the family. The Husband adds a little stuffing to his and my stepfather uses ketchup. Â Yes. Ketchup.
Even this ketchup lover says, ew.
The past few years I’ve made some kind of turkey saladÂ but it was time for a change. I was craving something warm.
I made homemade cranberry sauce for the first time ever this year and Mom and I were the only ones to eat it, so I have quite a bit left. Looking at it I thought, what a great spread for a turkey sandwich! Oh and I bet it would be amazing with the arugula and smoked Cheddar I bought for my traditional harvest salad. (Note: I usually buy Gouda but decided to change things up this year.)
I pulled everything out and already knew I had a winner.
The result was a yummy, warm, pressed sandwich with all the fun tastes of Thanksgiving in a new way.
Here’s what I did â€¦
- 1 whole wheat English muffin
- 1/2 oz smoked Cheddar or Gouda, sliced
- 2 oz leftover turkey
- Handful of arugula
- 1 tbsp homemade cranberry sauce
Prepare all the ingredients.
I decided to use an English muffin to save a few calories on the bread, but you can use any bread or wrap-type things you have on hand.
Layer the cheese, turkey and arugula on the muffin. Spred the cranberry sauce on the top half.
Heat a non-stick skillet over medium heat.
Arrange the sandwich and place it on the heated skillet. Press with a spatula or even weigh it down with a pot filled with water.
Note: This is my solution for not having a panini press AND being too lazy to pull out the George Foreman grill.
Cook it for 3-4 minutes until the cheese starts to melt and the muffin cooks through. Flip, pressing again and cooking for at least 2 more minutes.
Remove from heat and enjoy!
I served mine with some leftover green beans and I ate them like fries. SO yummy!
I also had a bowl of homemade turkey soup on the side as well. I may share it later this week but I didn’t take that many photos with a houseful of guests.
|Servings||Amt per Serving|
|1||entire recipe – just the sandwich|
|260||7g||3g||old: 5||new: 7|