The Thanksgiving Day After Hot Turkey Sandwich

Ingredients

Yield:

 

• • One and a half pounds of leftover turkey meat (white and /or dark – your preference)
  • 2 large portions of bread stuffing
  • 500 ml turkey gravy
  • 1 small onion, cut julienne
  • 2 4” square ciabatta roll, cut in half
  • Butter for toasting
  • 1 ounce baby arugula
  • 1 ounce baby kale
  • Sea salt and Freshly cracked pepper to taste
  • Canola oil and olive oil

• Cranberry and dried blueberry Chutney

  • 1 cup fresh cranberries
  • ¼ cup dried blueberries
  • ½ cup white granulated sugar
  • ¼ cup orange juice
  • 1 sprig fresh mint, remove leaves from stem and chopped

Preparation

Difficulty:

Medium

Time:

45 MinutesPrep Time

Total Time:

30 Minutes

1. METHOD

   1. To prepare the chutney, place all items except for the mint into a medium heavy bottom pan and place over medium low heat and simmer until the chutney is the right consistency. If you prefer a sweeter chutney, add more sugar, if you prefer a less sweet chutney, add 1 -2 teaspoon of fresh lemon juice (you need a certain amount of sugar to activate the natural pectin in the cranberries which will thicken the chutney). Remove from heat and place into a small bowl to cool. Add mint once cooled.
   2. Slice your leftover turkey meat approximately ¼” thick and arrange in 4 small piles onto a parchment liner baking sheet. Slice and arrange leftover stuffing onto the same bake sheet. A small dab of butter on each serving of turkey will help keep it moist and flavourful when re-heating.

2. COOKING

   1. Pre heat Oven to 350 F
   2. In a small sauce pan, reheat turkey gravy until it reaches a temperature of 165 F. Set aside and keep warm.
   3. Sautee the julienne onions in a non stick pan on medium heat with 1 teaspoon of canola oil. Allow the onions to caramelize to a nice golden brown with a slightly sweet taste. Set aside.
   4. Combine the kale and arugula together in a small mixing bowl. Just before assembly of your sandwiches, dress these greens with a teaspoon of olive oil, a pinch of sea salt and freshly cracked pepper.

3. ASSEMBLY

   1. Split the ciabatta buns in 2 and spread lightly with butter. These sandwiches are served open faced. Place the prepared buns into the preheated oven and allow them to toast up for 5 – 7 minutes or until golden brown. The prepared turkey and stuffing can now go into the oven. Reheat turkey and stuffing to an internal temperature of 165 F
   2. Spread the chutney onto the toasted buns, followed by the warmed turkey. Top that with the dressed baby arugula and kale. Next lay the stuffing on the greens and garnish with the caramelized onions. A side dish or cup for the gravy is used for pouring or dipping. Remember, turkey and thanksgiving are about indulging and enjoying a great meal, even if it’s the day after…
   3. I serve my sandwich with a side salad, but it can accompany any side you choose like mashed potatoes, a fall harvest beet salad, roasted nugget potatoes or nice crispy French fries.
   4. Enjoy.