Printer Friendly

And the winner is...

Who makes the best day-after-Thanksgiving turkey sandwich? This Seattle foursome fights it out

FRIENDLY competition is as American as Plymouth Rock and discussing what makes the best Thanksgiving menu. But the fray heated up last November 29 in Seattle. Four connoisseurs of turkey and trimmings entered the great annual debate: whose day-after-Thanksgiving turkey sandwich is best?

Though bread is the undisputed base, it's a foundation challenged. Steve Graham announced, "Rye!" Aki Takeda waved a baguette, Greg Malley defended white sliced, and Dave Cator scrambled the issue with egg bread.

The only standard ingredients were turkey and mayo, but even then there were preferences for dark or white meat, regular or reduced-calorie.

We aren't taking sides, or attempting to settle disputes. But we do think the following combos might inspire further evolution, in your hands, of a post-Thanksgiving turkey sandwich that will become a winner with your family.


Following are the essentials of the sandwich presentation. Measuring was for the faint-hearted; eye and appetite, it was mutually agreed, are the best guides.

Rye Graham. For the foundation, use sliced light caraway rye bread. For the fixings, spread bread lightly with reduced-calorie mayonnaise, add 1 or 2 thick slices canned jellied cranberry sauce (plain, not whole berry), top with slices of dark turkey meat, and add a few crisp iceberg lettuce leaves.

Baguette Takeda. Start with a long, thin baguette sliced lengthwise. Spread bread lightly with margarine followed by mustard, then generously with mayonnaise. Add sliced white turkey meat; slather it with cream cheese.

Top meat with thin slices of smoked salmon and drained canned capers. Next add thinly sliced cucumber, tomato, and mild onion, and finally a tangle of alfalfa sprouts. Cut crosswise into manageable hunks.

White Malley. The base is thick-sliced white bread. Spread lightly with creamy Dijon mustard and reduced-calorie mayonnaise. Top with slices of dark and light turkey meat. Sprinkle meat with salt and pepper to taste, then cover meat with thin slices of smoked gouda cheese (or jack cheese). Put meat-topped piece of bread in a microwave oven and heat just until cheese begins to melt. Let sit until cool enough to touch, then add a slice of canned pineapple, several slices of crisply cooked bacon, and some butter lettuce leaves. Finally, top with another slice of white bread.

Egg Cator. Start with sliced egg bread. Spread with enough mayonnaise to ooze, add several layers of thinly sliced white turkey meat, and cover the meat with paper-thin slices of Granny Smith apple. Salt lightly and pepper heavily.

Cator got the last word: "Don't let the simplicity fool you. This one is to die for!"
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:turkey sandwich recipe
Author:Lorton, Steven R.
Date:Nov 1, 1992
Previous Article:Crepes take a bow in Ashland.
Next Article:Share the work and share the fun.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters