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.
2 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
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