By Claire Thomas

The left over sandwich is one of my favorite moments of the holiday season, sometimes more even more than the meal itself. My mom has perfected it: soft, chewy bread, a perfect blend of the leftovers and plenty of arugula to add some freshness.

Ingredients

2 slices sourdough bread, toasted3 oz roasted turkey meat2 Tbsp cooked yams (or any yam/sweet potato dish)2 Tbsp cranberry sauce2 Tbsp gravy handful of arugula, lightly dressed in olive oil

Directions

  1. On the bottom slice of bread, spread the yams and top with turkey. Place the arugula on top of the turkey.
  2. On the other slice of bread, spread the cranberry sauce and gravy (this is easier when they're both straight from the fridge and a bit thicker). Sandwich the two slices together, cut in half with a knife, and devour.

More From Kitchen Daily:

Slow Cooker Turkey Meatball Florentine Slow Cooker Turkey Meatball Florentine
Slow Cooker Turkey Meatball Florentine
Roasted Winter Vegetables with Saffron Couscous Roasted Winter Vegetables with Saffron Couscous
Roasted Winter Vegetables with Saffron Couscous
Iced Cranberry & Orange Swirl Scones Iced Cranberry & Orange Swirl Scones
Iced Cranberry & Orange Swirl Scones

Tags: Lunch, Sandwich, Kid-Friendly, Turkey, Cranberry, Sweet Potato & Yam, Thanksgiving

Terms of Service | Privacy Policy Corporate Site | Advertise With Us