Leftovers are the best part of Thanksgiving. So instead of sneaking or snacking on just a few things, we found a smart way to combine all your favorite dishes in one amazing sandwich. These fillings are just suggestions--green bean casserole, roasted veggies, or any of your favorite meat or pareve sides will work. Serve your sandwich cold or warmed slightly in the oven or pan. And don’t forget the gravy!
A sandwich this amazing deserves to be shared. But in case you’re in the mood to keep it all to yourself, this recipe easily doubles, triples, quadruples and more.
- Prep Time
- Extra virgin olive oil
- 3 slices challah
- ¼ cup mayonnaise
- 3 tablespoons cranberry sauce
- Sliced turkey breast, chopped or pulled thigh meat, chopped
- 1 cup stuffing
- 3 tablespoons sweet potatoes
- Hot gravy
1. Drizzle a little evoo over both sides of challah. Toast challah in a cast iron skillet or medium sauté pan over medium heat for 2 to 3 minutes on each side, until challah is golden brown. Set aside.
2. Schmear mayonnaise on each slice of toasted challah. Repeat with cranberry sauce.
3. Using half of the turkey, pile leftovers in layers (turkey, then stuffing, then potatoes) on top of 1 cranberry-mayo slice. Repeat with the second slice. Stack challah like a club/double-decker sandwich, topping it with the 3rd slice (bread-filling-bread-filling-bread). Pour gravy over sandwich, and serve.