This next Thanksgiving leftovers concoction is not a tradition, though it may become one – if for no other reason than because it makes me smile:
Yes, that’s right. Thanksgiving in a sandwich.
In case you can’t see it very clearly, we have (from bottom to top) bread, mayo, stuffing (or dressing, whatever you call it), American cheese, turkey, cranberry sauce and bread. All smooshed in a Foreman grill panini-style until toasty and melty.
The order of the ingredients and how it’s grilled is surprisingly important.
- The mayo holds the stuffing in place, otherwise it will spill all over.
- The cranberry sauce goes on the turkey side because *everyone* knows cranberry sauce is meant for meat (actually, not everyone knows…I didn’t even experience cranberry sauce until I started sharing holidays with my spouse-to-be).
- The cheese in the middle also acts as glue holding everything in place.
- And for the grilling, be sure to start the grilling with the turkey side down to prevent the sandwich from sliding apart when you press down the grill lid, and then midway through cooking, flip it so that the cheese melts into the stuffing.
Sounds complicated, but it’s actually pretty intuitive. I have to say, I probably only needed half a sandwich and the flavors do catch you off guard a bit, but it was surprisingly good! That said, I think the attraction is mostly due to its novelty appeal.