Thanksgiving Sandwich

Recipe from Eric Klein

Adapted by Melissa Clark

Thanksgiving Sandwich
Melina Hammer for The New York Times
Total Time
15 minutes
Rating
4(118)
Comments
Read comments

Like many restaurant workers toiling in Las Vegas, Eric Klein, the executive chef at Spago, spends Thanksgiving Day on the line, dishing out turkey and trimmings to vacationing high rollers. Time with family and friends comes after the holiday. While the rest of the city combs shopping arcades for Black Friday deals, he’s making magic with the leftovers.

One of his favorites is this play on a French dip sandwich. Shredded turkey stands in for the usual beef, while gravy, thinned out to make it brothlike, replaces the jus for dipping. To this he adds the requisite leftover stuffing, and he folds the cranberry sauce into a fragrant and creamy aioli. He likes to crumble mild blue cheese over the top of his sandwich for extra pizazz, but feel free to leave it out if you’re feeling more traditional. —Melissa Clark

Featured in: The United States of Thanksgiving

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Ingredients

Yield:2 servings
  • ¼cup leftover cranberry sauce
  • 3tablespoons mayonnaise
  • 2tablespoons apple or mango chutney, coarsely chopped
  • 2cups leftover shredded turkey meat
  • 1⅓cups warm gravy
  • Salt, as needed
  • 1cup leftover stuffing
  • 1ounce mild blue cheese, crumbled (optional)
  • 2hoagie rolls, split
Ingredient Substitution Guide
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Preparation

  1. Step 1

    In a small bowl, whisk together cranberry sauce, mayonnaise and chutney. In a small pot, heat together turkey and ⅔ cup of the gravy.

  2. Step 2

    Bring a small pot of water to a boil. Place remaining gravy in a serving dish and stir in enough boiling water to make it thin enough to use as a sandwich dip. It should be like a rich broth. Season with salt if needed.

  3. Step 3

    Spread chutney mixture over cut side of bread halves. Make sandwiches with turkey, stuffing and blue cheese, if you like. Cut sandwiches in half and dip in the warm, thin gravy as you eat them.

Ratings

4 out of 5
118 user ratings
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Comments

Betty

This is a great idea, and the best thing about this is the play of the sweet cranberry /chutney with the salty blue cheese. Yum! Feta would probably be good, too. No hoagie rolls on hand, so I used some left over rolls from Thanksgiving. Too bready for me, but since I didn't have any left over stuffing, I thought it might be OK. I also left out the mayo because it sounded too rich along with gravy. Otherwise a great new idea for turkey sandwiches.

Rupa De

I made it using feta and added a tsp of Trader Joe’s chili cilantro chutney to the cranberry sauce to give it a bite. It was heavenly. Many thanks for this recipe.

Jo Ann F

This was so good!!!! Wouldn't hesitate making it again. The bleu cheese was fabulous on it!!! Don't even think of leaving it off.

anonymouse

This is the best thanksgiving sandwich. I’ve made it according to the recipe and with substitutions (toasted bread for hoagie, bacon jalapeño jam for chutney and all amazing). Do yourself a favor and just make it!!

Sam

I have also made this with brie (the stinkier varieties hold up better). It's also fun to add bacon.

Mike

Mmmm, a great take on the traditional not turkey sandwich. We make lots of horseradish -cranberry sauce (recipe per Susan Stanberg's mother) and that enhances all our turkey meals.

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Credits

Adapted from Eric Klein, Spago, Las Vegas

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