As I mentioned yesterday, the first leftover transformation probably isn’t the most exciting, because many of us are used to making sandwiches from Thanksgiving leftovers. Then again, I look forward to sandwiches made from Thanksgiving leftovers all year, so perhaps you do, too.
This sandwich isn’t exactly like holiday leftovers, but it bridges the gap between ordinary sandwich and holiday sandwich. The best part is that neither meal takes much effort. The longest task of making the sandwiches involves bringing the cheese to room temperature.
I didn’t have any available at the time, but I think some thinly sliced tart apples (such as Granny Smith) added to this sandwich would add some nice crispness, both in taste and texture.
Meal #2 from Braised Turkey Thighs (serves 4)
Leftover braised turkey thighs and apples
Wheat sandwich buns
Dijon mustard
Brie (room temperature)
Dried cranberries
Slightly warm through the turkey and apples in the microwave, about a minute each. The apples will now be more of an applesauce-texture.
Spread a thin layer of Dijon mustard on the base of the bun. Top with brie, turkey, a drizzle of applesauce, and some dried cranberries.
Freeze leftover applesauce for a future meal.
