My leftover turkey and sweet potato pone sandwich was good but not great. The sweet and savory combo craved a bit more salt. After debating between stuffing and mashed potatoes, I opted for the easier-to-spread taters and was not disappointed.
Yes, I felt a little gross after eating it, but what's Thanksgiving without a decadent, carb-laden sandwich to send it off?
I love a sweet and savory Thanksgiving leftovers sandwich, but I went home without any cranberry sauce this year. Thankfully, missing cranberry sauce is the mother of invention, and I'm amazed I didn't think of this sandwich sooner.
The secret ingredient: sweet potato pone, my old family recipe made with shredded sweet potatoes, pecans, cinnamon, nutmeg and other spices. I spread the sliced casserole onto toasted honey wheat bread then combined it with leftover turkey, romaine lettuce, dijon mustard, and Swiss cheese.
The sweet potato pone was perfect, and the sandwich held together surprisingly well. It was just missing something else salty; dare I try it again with mashed potatoes or stuffing?
I'm planning to make an epic Thanksgiving leftovers sandwich for dinner tonight, but until then, let's look to Anna for inspiration. She shared this very serious sandwich of leftover turkey, mashed potatoes, homemade cranberry sauce, and a recent revelation: veganaise.
What leftovers sandwiches have you made this Thanksgiving? Tell me in the comments or, better yet, take a photo and email it with a description of your sandwich to nancy@betweenthebreadblog.com.
Breaded chicken between more bread? Why not? Last Sunday Andrew made chicken cutlets, flattened and coated in a breadcrumb, lemon zest, and parsley mixture. He topped the chicken with arugula, lightly dressed in lemon-shallot vinaigrette.
The flavor pairing of bitter greens and tangy fruit was too delicious not to revive in a sandwich Monday night. We served the golden slabs of chicken on Acme's green onion slab bread (highly recommend) with tomato and leftover arugula. It was delicious, if enormous.
We didn't have sandwiches for Easter supper, but that doesn't mean I can't sandwich it up with the leftovers. Since we've made it an unofficial tradition to buy a Honey Baked Ham, I consider Easter the best leftover sandwich holiday after Thanksgiving.
Here, I put a few slices of leftover ham on a delicious roll homemade by my future baker-in-law brother-in-law Adam. His wife Libby made mashed potatoes, which I smeared on the bottom of my sammie. Andrew's cider-thyme cabbage and some whole-grain mustard added the kick. As cute as it is here, the sandwich sort of fell apart when I tried to eat it. Still, it was delicious! Praise Jesus!
San Francisco is a city of foodies, which can get annoyingly bourgey at times but also tastes pretty damn good. A local magazine called 7x7 even publishes a list of 100 things to eat before you die, and on a recent trip to Zuni, I ordered #1: the roast chicken and bread salad.
The chicken was definitely some of the best and moistest I've every eaten — though in my opinion, not quite as good as Nopa. Still, I was ecstatic about my leftover sandwich, and even with two people picking at the chicken, there was plenty of meat to spare. Since Zuni serves its chicken with a currant bread salad, I opted for a sweet complement: fig and pistachio bread from La Boulange.
To take it over the top California-style, I added avocado to the predictable stack of Swiss, tomato, lettuce, and Dijon. I'll tell you what should be on 7x7's list next year: this sandwich, that's what.
If you thought leftover sandwiches couldn't get weirder than pulled pork and zucchini, think again. These fillings were so bizarre, I wasn't even sure if I'd be able to dig in without total disaster ensuing. But not only was it edible, it was worth repeating.
Like most leftover sandwiches, this one started with a yummy dinner: cod sauteed with broccolini, fennel, and carrots and served in a light broth. Come sandwich time, I combined the leftover vegetables with sliced avocado and served it on Acme's olive bread with a bit of Dijon. The salty tang of the olives was the perfect counterpunch to the sweetness of the fennel and carrots, with the avocado bridging the gap. Truly a flavor explosion.
It's bread end week on Between the Bread! First, Lizzy shared her triple-decker solution, and now Andrew, who normally shuns the bread ends, presents this open-face invention.
Using what we had in the fridge, he laid out some multigrain bread ends, ham, and leftover roasted zucchini, then melted Swiss cheese over the top and dusted the delight with salt and pepper. Doesn't it look delicious?
Lately I've taken it as a personal challenge to make killer sandwiches out of whatever's in the fridge (stay tuned for more experiments), and I've had some triumphs.
This sesame-bunned delight combined two dinners' worth of leftovers: pulled pork sandwiches, made with Trader Joe's surprisingly tasted preprepared meat, and zucchini and portobello mushroom tacos with red onions. Though admittedly unconventional, the sweet flavors of the meat contrasted nicely with the fleshy roasted zucchini.
I spread salsa on the bottom bun, topped it with pulled pork, added the zucchini and onions (there weren't any leftover mushrooms), and sprinkled some shredded four-cheese Mexican blend on top and let it melt.
What do you think: too weird? Would you eat it?
For a dinner party we hosted the other night, Andrew prepared porchetta: pork tenderloin butterflied and stuffed with a garlicky, fennel concoction, then wrapped in pork belly and roasted. It was succulent. But really one of my favorite things about pork for dinner is leftover pork sandwiches. And believe me, we had a lot of leftovers. We even made soup!
It reminds me of that book Dear Mr. Henshaw, where a boy corresponds with the author of a book called Moose on Toast, dealing with the myriad ways to eat leftover moose. The sandwiches got more gourmet by the day. The most recent, pictured above, used Acme seeded sourdough rolls, Humboldt Fog cheese, and Dijon mustard. Check out two more sammies and soup after the jump.
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