Although our family savors every morsel of our annual Thanksgiving feast, they look just as forward to the days after, when we indulge in turkey sandwiches prepared with the leftover bird. Over the years we’ve tried quite a few combinations—classic hot turkey combos composed of mounds of turkey set atop toasted bread, all topped with pan gravy. Other times we’ve assembled Dagwood-style turkey clubs, and also sampled turkey and cranberry panini. Two more favorites—Turkey Reubens and Turkey Salad Sandwiches with Fennel and Walnuts on Whole Wheat—are featured here today.
I’ve posted the recipe for the Reubens on more than one occasion on this blog. The idea is simple—roast turkey replaces traditional pastrani in this version. You spread sourdough or rye slices with a dressing prepared with purchased mayo and chili sauce, then add sliced Gruyère, sliced turkey, and purchased sauerkraut. To finish, you sauté the sandwiches in butter and oil until hot and golden brown, then serve them warm garnished with kosher dills and potato chips.
For the other, leftover turkey is diced, then combined with chopped fennel, walnuts, and Continue reading
This summer the price of lobster in my local supermarket reached an all-time low of $5.99 a pound, prompting me to add this popular crustacean to menus on more than one occasion. For two family birthday dinners we steamed lobsters, and served them with pots of melted butter and sides of corn on the cob and salad.
Then I got more creative when one local grocery chain started cooking lobsters, removing their succulent meat, and selling it fresh or frozen. I bought home a small container to use for—lobster BLTs! My first attempts were good, but not stellar. I prepared a delectable mixture of lobster, mayo, lemon, and tarragon as a base for the sandwiches. But then I overwhelmed it with too much bacon and an unnecessary addition of sliced avocados. Continue reading
After much movie-going in 2012, I’m betting that these will be Oscar winners (in the top five categories) on Sunday night!
Best Actor—Daniel Day-Lewis (Lincoln)
Best Actress—Jennifer Lawrence (Silver Linings Playbook)
Best Supporting Actor—Robert De Niro (Silver Linings Playbook)
Best Supporting Actress—Anne Hathaway (Les Misérables)
I’d love to hear about your favorites! You can find a ballot here.
Regardless of whom you’re rooting for, everyone loves to nibble while watching this mother of all awards shows. Decadently good cheese tartines served with a balsamic dipping sauce would be perfect to put on the menu for the big night.
These miniature grilled cheese sandwiches are the creation of Deborah Snow, the talented chef of Blue Heron Restaurant and Catering in Sunderland, Massachusetts. Deb willingly shared the recipe, explaining that these addictive little morsels were one of her catering firm’s most requested dishes.
Prepared with grated Gruyère and Grafton cheddar (a white cheddar from Vermont) that is mounded between slices of good white bread, these sandwiches are coated with melted butter, quickly sautéed, then placed in the oven for several minutes. Deb cuts the sandwiches into squares or triangles, and serves them with a simple balsamic sauce and some pear puree. I followed her directions, but used only the balsamic sauce as a garnish. Continue reading
Here’s a sandwich that will make you look forward to some post-Thanksgiving eating! The idea is so simple, I can’t imagine why I didn’t think of it sooner. Spread sourdough or rye slices with a dressing prepared with mayo and chili sauce, then add slices of Gruyère and turkey, and some purchased sauerkraut. Sauté the sandwiches until hot and golden brown, then serve these special Reubens with kosher dills and potato chips. Continue reading