This kicks the ubiquitous Thanksgiving turkey leftover sandwich into the stratosphere. Because there's no cheese to keep the sandwich from sliding into a mess, I've found that pressing the bread helps to keep the sandwich together. —Pete
slices sandwich bread (white, wheat, whatever)
Leftover turkey meat, sliced to uniform thickness
Leftover cranberry sauce
half and half
ground black pepper
In This Recipe
Lightly spread mayonnaise on one side of each slice of bread. Start layering turkey onto the mayo side of a slice of bread to within ½ inch of edge on all sides. Top the turkey with cranberry sauce. Top the cranberry sauce with dressing (this order keeps the bread from sogging out from the cranberry sauce). Place a second slice of bread onto the dressing (mayo side to dressing).
Slice the crust off the bread. Press the edges together. Press the sandwich with a flat surface utensil, plate, skillet, whatever, to compact the bread.
In a bowl, beat eggs and whisk in ¼ cup half and half. Season with a pinch of salt and pepper.
Heat half the butter in a skillet over medium heat. When melted, dredge pressed sandwich in the egg wash, making sure all sides are coated. The egg won’t completely absorb into the bread as you normally see with French Toast because it’s been compressed. Cook for 3-4 minutes per side until sandwich is golden brown. Also, upend the sandwich to cook on the ends until golden. Repeat with remaining sandwiches, adding butter to skillet as needed.