We’ll have some thoughts about wines to serve with the upcoming “Big Feed” next week, but today let’s give some thought to the day after.
What to do with all those leftovers?
True, you could simply repeat the feast, but where’s the fun in that? Instead, consider getting creative with those ingredients and treating yourself to a few other “once-a-year” meals.
Who knows? You may just find that you like turkey more than you thought.
This sandwich pairs beautifully with your leftover Chardonnay or Pinot Noir, but it’s tasty enough to warrant opening a fresh bottle. This recipe yields four servings
TURKEY MONTE CRISTO SANDWICHES
- 1¼ cups milk (whole or 2%)
- 6 medium to large eggs, lightly beaten
- Pinch of salt
- Pinch of pepper
- 8 slices white bread, cut thick
- 12-oz. cooked turkey, thinly sliced
- 4-oz. grated medium cheddar cheese
- 2 Tbsp. unsalted butter, softened
- Preheat over to 400 degrees F.
- In a 13-inch by 9-inch baking dish, whisk together milk, eggs, salt and pepper.
- Sprinkle grated cheese on 4 bread slices. Top with turkey slices, then add salt and pepper to taste. Top with remaining bread slices.
- Transfer sandwiches to egg mixture. Soak for 1 minute on each side.
- Line a baking sheet with aluminum foil, and brush the foil with soft or melted butter.
- Transfer sandwiches to baking sheet and bake until browned (about 15 minutes).
- Flip sandwiches and continue baking until browned on other side (about 7 minutes).
Be sure to keep an eye on the sandwiches while they’re baking because oven temperatures do vary.
For some extra flavor, spread leftover cranberry sauce on the bread slices before adding the grated cheese. If you decide to do that, your best wine choices would be Pinot Noir or Grenache.
Happy Day After Thanksgiving… in advance.