Ultimate Thanksgiving Leftovers Sandwich

Servings:  2

Prep Time:  10 minutes

Cook Time:  15 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 

 

Ingredients:

• 6 slices St. Pierre Brioche Loaf
• 1 cup leftover turkey gravy
• 1 cup mayonnaise (or greek yogurt)
• 2 teaspoons stone ground mustard
• 1 ½ teaspoons apple cider vinegar
• 2 ½ cups leftover turkey meat, shredded
• 4 tablespoons cranberry sauce
• 1 ½ cups leftover vegetables, reheated thoroughly
• 1 head romaine, thinly cut (or leftover brussel sprouts, shredded)
• ½ cup Sea Salt & Vinegar Kettle Chips

Procedure:

1. In a saute pan on medium high heat, lightly toast all 6 slices of brioche.
2. In the same pan used to toast the bread- still on medium high heat- reheat the leftover vegetables. A little color is good here but make sure to stir occasionally to ensure that they reheat evenly.
3. In a small bowl whisk together the gravy, mayonnaise, mustard and apple cider vinegar. Taste and adjust with more mustard or vinegar as desired. Stir in the shredded turkey meat until evenly coated.
4.  Arrange two slices of toasted brioche on the board. Spread 1 tablespoon of cranberry sauce on each slice of bread, followed by a ¼ of the reheated leftover vegetables. Top with some of the turkey mixture, shredded lettuce and a couple of Kettle chips. Top each slice with another slice of bread and repeat.
5. Enjoy!