November 26, 2003
C'MON, JUST HEAP IT ON A PLATE AND SLATHER WITH REHEATED GRAVY:
Lynne's Ultimate Turkey Sandwich (Lynne Rossetto Kasper , The Splendid Table, November 25, 2003, mpr.org)
Makes 1 sandwich and multiplies easily2 slices good tasting, firm white bread
2 to 3 tablespoons cream cheese (not low fat), at room temperature
1 whole scallion, thinly sliced (optional)
2 to 3 tablespoons cranberry sauce (whatever you have in the house is fine)
A generous amount of thinly sliced turkey (light or dark meat it's your call)
Dark, grainy mustard (we use Gulden's)
1 lettuce leaf
Mayonnaise
1. Spread 1 slice of bread with the cream cheese. Sprinkle with scallions, then spread with the cranberry sauce. Top with the turkey. Spread a generous film of mustard over the turkey. Top with the lettuce. Then spread a thin film of mayonnaise over the second slice of bread. Put the sandwich together, cut in half or quarters, and enjoy!
Here's a helpful page full of
tips from the Boston Globe.
Posted by Orrin Judd at November 26, 2003 08:16 AM
Certainly is an interesting combination of flavors. I think "good tasting white bread" is an oxymoron, at least that which is packaged and sold at the grocery store.
Sandwiches and soups are the only possible use of white meat. The skin and thigh meat are the only protein worth eating on Thanksgiving. The rest of the turkey is only a vehicle to cook the stuffing, in my opinion.
PS - My (then new) wife and I actually had the mythical argument about whether the stuffing goes in the bird or not. She insisted it did not because her aunt cooked it separately. I said this was heresy. She called her aunt who told her that the only reason she cooked it separately was because there wasn't enough room in the turkey for stuffing for 30 people. Only clear and decisive victory for me on the argument front in over 20 years. We still reminisce about this every year.
Posted by: Rick T. at November 26, 2003 11:23 AM