After-Thanksgiving Turkey Sandwich with Cranberry Chutney
This recipe is a featured recipe from the book P. Allen Smith's Seasonal Recipes from the Garden.
Thanksgiving is a treasured holiday in my house. I usually finish up planting the last of my spring-flowering bulbs by then and am ready to enjoy a big meal. Along with the fun of being with family and friends, it's a celebration of an abundant harvest and all the good food that goes with the season. The table, laid out with turkey, cornbread dressing, salads, vegetables, rolls and pies is a sight to behold. It really is a day to pause and give thanks for the abundance of all we enjoy.
After sampling every dish more than once, I always leave the table vowing I'll never eat again. And then about two hours later, I'm surprised to find myself standing in front of an open refrigerator, staring inside and thinking, "maybe I could have just a bite or two more." That moment was the inspiration for this sandwich. I think I may enjoy after-Thanksgiving turkey as much as I do the initial roast. I t seems to get better as time goes by and is the perfect excuse to invite a few friends to the house the day after the holiday to help "clean up" some of the leftovers.
In face, this has become a popular after-the-crowd-thins-out-event, and this sandwich is always on the menu. Adding some crisp bacon, spicy arugula, Brie, and tangy cranberry chutney to the turkey creates a delicious medley of flavors that I enjoy all over again.
- 12 slices sourdough bread, or 6 sourdough rolls
- Cranberry chutney
- Leftover Thankgiving heritage turkey, sliced
- 4 ounces Brie, thinly sliced
- 1-2 cups fresh arugula, rinsed thoroughly and patted dry
- 12 slices bacon, cooked crisp
- Butter, at room temperature
- Spread one slice of the bread, or one side of a roll, with cranberry chutney, and top it with sliced turkey. Spread the other slice of bread or the other side of the roll with Brie. Add arugula and two slices of crisp bacon.
- Heat and iron skillet or griddle over medium-high heat.
- Butter the outside of the bread or rolls, and grill the sandwiches in the skillet or on the griddle until golden brown on both sides. Serve immediately.