There's only one meal that can possibly trump a traditional Thanksgiving feast, and that's leftovers the very next day. Having gorged on turkey and accoutrements last night, we begin to drool over the thought of a freshly carved turkey sandwich, with cranberry sauce and lettuce.
Here is a little twist on the cold sandwich - a grilled turkey, cranberry, goat cheese sandwich with caramelized shallots. And, if you're one of those preferring to steer clear of goat cheese (many are), simply use cream cheese.
Gina Marie's, made by the Sierra Nevada Cheese Company and available at Newcastle Produce and Nugget Markets, is an excellent choice. Sierra Nevada hand crafts the cheese in the old world style in small batches, with no stabilizers.
I think the difference is notable between this cheese and cheeses made in the Philadelphia cream cheese fashion.
For more information on Sierra Nevada Cheeses please visit: http://www.sierranevadacheese.com/contactus.htm
- Grilled Turkey, Cranberry, Goat Cheese Thanksgiving sandwiches
(Serves 6)
12 slices of bread, whole wheat, potato or French
Sliced leftover turkey (2-3 slices per sandwiches, depending on thickness)
6 tablespoons cranberry sauce (or use Tabasco pepper jelly, if you prefer spicy)
3 shallots, thinly sliced and grilled
6 ounces Montrachet goat cheese or cream cheese (1 ounce per sandwich)
½ to ¾ cup grated cheddar or white cheddar cheese
2-3 tablespoons butter or olive oil for pan grilling
Place six slices of bread in pan with olive oil or melted butter. Sprinkle grated cheddar cheese on top side of each slice and layer turkey on top of cheese. Place shallots over turkey.
On remaining bread slices spread softened goat or cream cheese and right on top of that spread cranberry sauce or pepper jelly. Invert second slices on top of bread in pan and close to make a sandwich.
Grill on first side until bread is golden brown and grated cheese begins to melt. With a wide spatula flip sandwiches over. Continue grilling until second side is golden brown. Serve hot.
I like to place the grated cheese on the first side of the bread, because it is much easier to flip once the grated cheese is melted.
Susie Iventosch can be reached at suziven@hughes.net.
