I think it’s safe to say that the second best part of Thanksgiving is the leftovers. There’s so much work and preparation that goes into the Thanksgiving day feast, that it’s only fair that it be savored in the days following. My family has a tradition of buying and roasting an extra turkey for the sole purpose of carving it up for leftovers; turkey enchiladas, turkey tetrazzini, turkey filled crepes, but above all, turkey sandwiches. We keep the recipe pretty simple – rye bread, mayo and a few layers of turkey. But this year I decided to mix it up a bit and try some new ingredients. I’ll always love the simple turkey sandwiches we’ve made in years past, but this elevated version, with its perfect mix of sweet and savory, might just become a new tradition. Here’s how to make it:
Rustic multigrain bread
Roasted turkey, sliced
Cranberry sauce (I used this recipe)
1. Lightly brush the outsides of each bread slice with olive oil.
2. Grill slices in frying pan over medium heat.
3. With bread still in pan, add a layer of brie.
4. Remove bread from pan and top with turkey, cranberry sauce and arugula.