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This delicious, easily-customizable sandwich is a perfect way to use up those Thanksgiving leftovers.
There is a camp of people who believe that leftovers are the best part of the Thanksgiving spread. I am firmly in that camp.
So much so that my family does not wait for the day after Thanksgiving to dig into the leftovers. We enjoy our lunch together, and then we gather again to watch the Uptown Holiday Lighting fireworks. After the fireworks, we mill around our leftover buffet. But this time around, my dad has added rye bread, salami, and possibly some chopped liver so that he can make his perfect Thanksgiving-leftover sandwich. I have to say, it’s pretty fantastic.
However, this year I am making a sandwich that is every bit as glorious in its leftover status, just a little bit fresher (remember, salami and chopped liver). This sandwich makes use of yesterday’s (or this morning’s) cranberries, mixed together with mayonnaise to make a sweet-savory spread. Then it gets crunchy, thin-sliced apples, which were extras that didn’t go into yesterday’s pie. And to top it off, there is some brie that didn’t get eaten during family hang-out time – that’s going into the sandwich, too. All of that between two slices of toasted sourdough (or whatever bread you like).
I’m just hoping there’s a little piece of apple pie left to cap off the leftover love. Happy Thanksgiving!
In a small bowl, stir together the mayonnaise and cranberries. Spread the cranberry mayonnaise on the bread. Top with turkey and apples. Spread the brie on top of the apples. Set a skillet over medium heat and spray with nonstick spray. Toast the sandwich on each side, just until the bread is golden and the brie gets a little bit melty.