As with most things I encountered as a yute, I took for granted the dreaded leftover Thanksgiving meal. The thought of eating the same thing day after day had little appeal to me and was the bane of my holiday season. For all I cared, let the oversized Uncle Frank take home that schit or better yet, feed it to Otis (black lab equivalent to Marley).
But as time has passed and experience has replaced naivety, so my perspectives have changed. Don’t get me wrong, I still don’t care to eat the same thing day after day; but with a little bit of creativity and little preparation, I have learned to turn traditional Thanksgiving leftovers into post holiday masterpieces.
In Texas, Thanksgiving weather can be a bit erratic; 80 degrees one day and 40 degrees the next. If it happens to be one of those real “ducky” days when the wind is howl’n and the mercury is dip’n, you need to stick with something like the Rule of One Etouffee. But, for those days when shorts and a T-shirt are the appropriate attire, my latest creation will even make Aunt Bertie a pleasure to be around.
4 oz. cranberry sauce
3 oz. blue agave beer b que sauce
8 slices of ½” thick sourdough bread
4 oz. Brie cheese, sliced
8 oz. turkey leftovers, sliced
¾ c fresh arugula
Preheat Panini press or large grill pan or skillet.
Spread a generous portion of blue agave beer b que sauce on the top and bottom slices of the sourdough bread. On the bottom half of each slice, layer Brie cheese, turkey, cranberry sauce, and arugula. Top with remaining sourdough slices.
Place the sandwiches on the Panini maker and close. If using a grill pan or skillet, place another heavy skillet on top of the sandwiches to simulate a Panini press. When the bread is toasted and the cheese is melted, remove the sandwiches and serve.