So, the dust has settled from the dining room table and the smoke has cleared from the kitchen. Piles of turkey and ham abound. First things first. If you have a vacuum-sealer, use it. This is your best choice to maintain freshness as the removal of oxygen from your storage bag or container slows oxidation. Next, use what you’ve got. Here’s a sandwich recipe using a combination of common refrigerator items and traditional Thanksgiving fare, and a tried-and-true technique from Cuba and Italy.
Thanksgiving Cubanini2 to 3 slices turkey 2 to 3 slices ham 1 to 2 slices cheese, preferably baby Swiss 4 to 5 pickle slices, preferably kosher dills 1 teaspoon cranberry sauce 2 tablespoons mayonnaise 2 large slices of bread (we used a small unwarmed, uncut square of Hawaiian sweet rolls) →If using a sandwich griddle, warm it up. If using a skillet, heat it to medium. →In a small bowl, mix cranberry and mayo until well combined. →Coat both slices of bread with cranberry-mayo. →Top with remaining ingredients, the cheese in between the ham and turkey. →If using a griddle, close the lid over the sandwich and press. Cook 3 to 4 minutes, or until cheese is melted. If using a skillet, press sandwich down using a large spatula or the bottom of a second skillet. Cook 3 to 4 minutes or until cheese is melted. →Remove and let cool 1 minute, slice crosswise and serve. Source: Dave Cathey