I really, really love Thanksgiving because it’s a celebration of food and company more so even than Christmas which tends to get distracted by gifts. As someone who loves to eat, to cook, to talk about eating and cooking, it’s my kind of holiday. What I also love about it is that the feast we prepare is equally delicious repurposed. I’m not big on leftovers generally but Thanksgiving lends itself to sandwiches and wraps and toasts and on-the-road boxes that never disappoint. My favorite manifestation of Thanksgiving leftovers has always been and always will be in sandwich form. There is something about the combination of turkey and mayonnaise (two things I don’t particularly love apart from each other or any other time of year) with some spicy Dijon, salty bacon, creamy avocado and pickled onions… Man it’s good.
Sliced turkey breast
Mayo (or vegan spread)
I like to lightly toast the baguette (6 or 8-inch long, sliced down the middle) then spread one side with mayo (or vegan spread – Trader Joe’s makes a nice mayo substitute) and the other with Dijon. Layer spring lettuces and slices of tomato with crispy slices of bacon and slivers of avocado. Slide in your turkey breast and top with a nice heaping handful of marinated onions – and serve!
A note about marinated onions: I follow this food blogger/home cook, Teri, on Instagram (her account is called No Crumbs Left) and one of the things she highly recommends is keeping a bowl of thinly-sliced red onion marinating in red wine vinegar, olive oil and S&P on your countertop at all times. I started doing this a few weeks ago and I will probably never stop – I add them to salads, soup, sandwiches – they make E V E R Y T H I N G taste better. Here’s her recipe: https://nocrumbsleft.net/2017/03/18/marinated-red-onions/
Enjoy those leftovers everyone!