Open-Faced Leftover Turkey Sandwich
Recipe inspired by Beijos Events This turkey sandwich is the best kind of recipe for the days after a long holiday filled with eating and watching football.
Ingredients
- Sourdough bread
- 3 teaspoons (15 ml) butter, separated
- Mashed potatoes
- Stuffing or dressing
- Gravy
- Roasted turkey
- Cranberry chutney or cranberry sauce
- Salt and pepper to taste
- Arugula, optional
Accessories
convEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessorySkillet - Cast Iron
Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...
See AccessoryInstructions
Step 1
Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C; preheat a Big Green Egg Cast Iron Skillet or Big Green Egg Cast Iron Plancha.
Step 2
Melt one tablespoon of butter in the cast iron skillet or plancha and add the mashed potatoes. Once they have a nice crust remove and set aside. Next, add the stuffing with gravy and a tablespoon of butter. Once warmed, about 5-7 minutes, remove and set aside. Lastly, add the turkey with more gravy. Once warmed, about 5-7 minutes, remove and set aside.
Step 3
Toast the bread with a tablespoon of butter and salt and pepper. Then pile on the cranberry chutney or sauce … you can use whatever cranberry sauce you have! Next, comes the turkey. Follow it up with the mash potatoes and stuffing. Then drizzle more gravy over. Top with arugula and serve immediately.
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