Photo courtesy of brit.co
Let’s be honest — the best part of Thanksgiving is the leftover turkey sandwich the next day. Battles have been known to break out in my house over this glorious tradition. We asked Chef Jeff from 103 West to give up his go-to recipe, and he happily agreed to share it. Try not to drool too much until you actually make it!
THE PERFECT DAY-AFTER ROASTED TURKEY SANDWICH
Sliced leftover turkey
12 slices bacon
4 ciabatta rolls
1/2 cup balsamic onion marmalade (recipe below)
1 ripe avocado pitted and sliced
In heavy skillet over medium heat, cook bacon until brown and crisp. Transfer to paper towel to drain. Slice the ciabatta rolls in half. Place turkey slices on bottom halves and top the turkey with marmalade. Place the rolls on a small sheet pan in 350 degree oven and remove once marmalade is heated through and the bread is toasted, about 6-8 minutes. Top the marmalade with bacon, followed by avocado. Evenly spread mayonnaise on top halves of rolls. Close the sandwiches, cut into halves and serve.
MAKES 4 SANDWICHES. Enjoy!
BALSAMIC ONION MARMALADE
1t vegetable oil
2 medium onions thinly sliced
Salt and black pepper, to taste
1/4 cup sugar
1/3 cup balsamic vinegar
Heat oil in large skillet. Add onions, salt and pepper. Cook on low heat until the onions are soft, about 5-7 minutes. Add the sugar and cook 10 minutes, stirring often. Add the balsamic vinegar and reduce until the onions are soft and dry.
Hungry yet? Let us know your thoughts after making your own sandwich!