Even more than the Thanksgiving feast, my family and I look forward to Black Friday. But not for the door buster sales or jump-starting our holiday shopping: we look forward to the leftover turkey sandwiches. One thing I’ve learned over the years is that when building a sandwich, you don’t have to limit yourself to only leftovers. In the following paragraphs, I’ll share a few ways to spice up the traditional turkey sandwich and another creative use for leftover mashed potatoes.
First, you’ll need to decide if you plan to serve your sandwich warm or cold. Then start with good bread. If you’re going with a cold sandwich, a roll like the Le Bus rolls available at Wolff’s or a croissant is an excellent option. Slices of Ciabatta bread or Italian bread work well if you are planning to toast your sandwich.
PrintHoney Mustard Turkey & Cheddar Panini
*Makes two sandwiches
- Yield: 2 1x
- Category: Sandwiches
Ingredients
- 1 tablespoon local, raw honey
- 1 tablespoon coarse-grained mustard
- 1 plum tomato
- 4 slices of Italian bread
- 8 slices sharp Cheddar cheese (like Hillacre’s Pride Raw Cheddar Cheese available at Wolff’s)
- 1/2 pound shredded turkey breast
- 8–10 baby spinach leaves
- Butter to coat outside of bread
Instructions
- In a small bowl, mix together the honey and mustard.
- Add turkey and marinate in the honey mustard.
- Slice tomato lengthwise.
- Spread butter on outside of bread slices. Build two sandwiches with all ingredient. Transfer to a Panini maker or frying pan. Heat until each side is golden brown and the cheese is melted. Enjoy!
Boxty (Irish Potato Pancake)
- Category: Main Dish
Ingredients
- 1 cup mashed potatoes
- 1 1/4 cups grated peeled russet potato (about one 9-ounce potato), squeezed dry
- 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- Vegetable oil
Instructions
- Preheat oven to 300°F.
- Mix grated potato, flour, baking soda, and salt into 1 cup mashed potatoes.
- Gradually mix in enough buttermilk to form texture of firm mashed potatoes.
- Heat heavy large skillet over medium-high heat until hot. Brush with oil.
- Drop 1 heaping tablespoonful potato mixture into skillet. Using back of spoon, flatten mixture into 2-inch round. Repeat, forming 4 more rounds. Cook over medium-low heat until boxty is golden brown on bottom and slightly puffed, about 3 minutes. Turn and cook until second side is brown, about 3 minutes.
- Transfer to baking sheet; keep warm in oven. Repeat with remaining potato mixture in batches, brushing skillet with more oil as necessary.
- Serve with sautéed vegetables or meat and gravy.
Cranberry Turkey & Brie Panini
*Makes two sandwiches.
- Category: Sandwiches
Ingredients
- 2 tablespoons cranberry sauce
- 2 tablespoons gravy
- 4 slices of Italian bread
- 8 slices of Brie cheese (Like Ile-de-France Brie Cheese Available at Wolff’s)
- ½ lb. shredded turkey breast
- 8–10 baby spinach leaves
- Freshly cracked black pepper to taste
- Butter to coat outside of bread
Instructions
- In a small bowl, mix together turkey and gravy.
- Spread butter on outside of bread slices. Spread cranberry sauce on inside of bread.
- Build two sandwiches with all other ingredients.
- Transfer to a Panini maker or frying pan. Heat until each side is golden brown and the cheese is melted. Enjoy!