4 strips lean bacon, halved
12 slices home-style white or whole-wheat sandwich bread, toasted
1/2 cup reduced-fat mayonnaise
8 lettuce leaves
1 large tomato, thinly sliced
8 ounces thinly sliced cooked turkey breast
8 tiny sweet pickles
8 pimiento-stuffed green olives
(The pickles and olives are optional, but try them so this is just a little bit more than your typical turkey club.)
In a 10-inch skillet, cook bacon over moderate heat until crisp. Drain on paper towels; set aside.
Spread 1 side of each bread slice with some of the mayonnaise. Place a lettuce leaf on the mayonnaise side of 4 bread slices. Top each with some of the sliced tomato and 2 half strips bacon. Add another slice of bread, mayonnaise side up. Top with remaining lettuce leaves. Divide turkey among sandwiches. Top with remaining bread slices, mayonnaise side down.
Cut sandwiches in half diagonally. Thread a pickle and an olive (if using) onto each of 8 wooden picks. Poke a pick into each sandwich half.
1 can of cream of chicken soup
Make the soup according to directions. Cut leftover turkey into bite-sized pieces and added to the soup mixture. Spread to toasted bread and serve.
1 slice of good quality bread (we like a nice hearty wheat bread)
plenty of turkey pieces
Place the turkey, the cranberry sauce, the mashed potatoes and the gravy on the sandwich. Bake in a 350 degree F oven for about 10-15 minutes until heated through. Serve with some additional cranberry sauce or apple sauce.
1 cup finely shredded lettuce
1 cup finely diced tomato
3 finely chopped scallions
1/2 cup finely chopped green pepper
2 tablespoons Italian dressing
2 halved English muffins
8 ounces sliced -- cooked turkey
4 ounces sliced Monterey Jack cheese
Combine lettuce, tomato, scallions and green pepper in a large bowl. Pour on Italian dressing and toss well. Arrange 2 ounces turkey and 1 ounce cheese on each muffin half. For a warm sandwich broil 2-3 minutes before spooning 1/4 of the salad on each open face sandwich.
The Ultimate Thanksgiving Sandwich
A friend of mine showed me how to make oatmeal sausage stuffing (old Scottish recipe) and it's great in a sandwich.
oatmeal sausage stuffing (recipe below)
cranberry sauce (optional)
Oatmeal Sausage Stuffing:
2 lbs. pork sausage (I use Jimmy Dean regular)
1/2 giant tub of Quaker Oats
Preheat oven at 325 degrees. In a large bowl, mix the stuffing and oats and form into several large balls. Flatten a bit and wrap each one with aluminum foil. Place in oven for approximately two hours. (You can always cook the sausage on the stove beforehand, though you'd have to reduce the oven cooking time a lot.)
Place several slices of hot turkey on bread, and then add pieces of the oatmeal sausage stuffing (stuffing should be big and chunky). Add cranberry if you want. Top with other slice of bread and flatten slightly.