By April Swiger, Contributing Writer
This sandwich is a perfect way to use up your Thanksgiving day leftovers. The sweet flavor of French toast and cranberry sauce is coupled with savory melted cheese and leftover turkey slices. You can easily make this dairy free by omitting the cheese, and switching out the milk for coconut milk, and butter for coconut oil. It will still be a savory sweet treat for the days after your holiday feast!
I think that’s one of my favorite parts about Thanksgiving…experimenting with the leftovers. There is so much you can do with leftover turkey meat! This is especially important for those of us on tight budgets, working hard to feed our families the most nourishing food possible. Nothing goes to waste in our home, and that includes every last piece of our Thanksgiving meal.
Any bread will work for this sandwich, and if you’re on a gluten free diet, you can easily adapt this with your favorite gluten free bread. I chose to use a slow rising sourdough bread as I love the flavor, and the health benefits from the reduction of phytates. It’s more digestible than other breads, and a very nourishing option for this recipe. Kimi has written a great post about the benefits of sourdough bread vs. yeasted bread.
What makes this sandwich so delicious are all the ingredients coming together in one bite. I find that pressing the sandwich in the pan helps make that possible. If you use cheese, this makes it even easier as it works as the “glue” to hold everything together. I don’t have a panini weight, but adapted my own unique way to press sandwiches in my cast iron skillet. Enter, the “tea pot press” below! Fill a kettle up a little less than half way, place a piece of parchment paper between it and the sandwich, and you’ll have a nicely pressed sandwich every time. Yum!
This sandwich can easily be adapted for what you have on hand after your Thanksgiving festivities. Be creative and make it work for you and your own personal diet. Enjoy!
- 8 Slices of sourdough bread
- ½ Cup cranberry sauce (divided 1 tablespoon per slice of bread)
- 8 oz of leftover turkey
- 4 Eggs
- ¾ Cup milk (use coconut milk for dairy-free)
- Butter, or coconut oil, for the pan
- Slices of cheddar or brie cheese
- Lay out your bread slices and spread about a tablespoon of cranberry sauce on each slice.
- Assemble your sandwiches with leftover turkey, and any cheese you desire. Cheddar or brie are wonderful choices.
- In a container wide enough to fit your sandwich, use a fork to scramble the eggs and milk together. One at a time place the entire sandwich in the egg and milk mixture for a few seconds allowing it to soak up the contents a bit. Flip the entire sandwich and allow the other piece of bread to soak.
- Immediately place it in a hot skillet with butter. Flip when one side is golden brown and the cheese begins to melt. I find that it helps to weigh the sandwich down with a panini press, a brick wrapped in parchment paper, or a teapot half filled with water 😉