After Thanksgiving Open-Faced SandwichIf you still have leftovers the second day after Thanksgiving, MAKE THIS! This is almost better than the Thanksgiving Day feast itself. Feel free to add whatever else you want to this, but the following recipe is the Loon’s absolute favorite. Serve with homemade pan gravy and you’ll have to stop and say how thankful you are for this ridiculously delicious dish. Get a nice big loaf of fresh baked bread…sourdough is a nice choice. And slice on a sharp angle. You’ll want to make nice wide slice for the sandwich.
After Thanksgiving Open-Faced Sandwich
This After Thanksgiving Open-Faced Sandwich is just sublime. Use your favorite leftovers from the feast from the day before. French toast with Thanksgiving fixings is the best!!
Author: Kris Longwell
Recipe type: Lunch
Serves: 3 to 4
- 6 slices of thick sliced bread, on a sharp angle, I love sourdough bread
- ½ cup vegetable oil
- 1 cup milk
- 3 eggs
- 1 teaspoon ground nutmeg
- 3 cups warmed leftover turkey, combo of white and dark meat
- 3 cups warmed leftover dressing
- 1 cup of French's fried onions
- 6 slices of your favorite cheese, such as Provolone, or Swiss, or Gruyere
- 4 tablespoons of unsalted butter, softened
- Warmed homemade pan gravy, for dipping
- Turn broiler on high.
- Heat oil in a large skillet over medium-high heat.
- Add milk, eggs and nutmeg, and gently beat.
- Soak bread in egg mixture for about 2 minutes (flip after a minute)
- When oil is hot, place two soaked bread slices in skillet. Cook for about 2 minutes, or until nicely browned. Flip, and repeat on the other side.
- Remove bread onto plate lined with a paper towel, and repeat with remaining bread slices.
- Place bread slices on baking sheet.
- Add a layer of cheese, and then dressing, and then turkey, and then a sprinkle of fried onions.. Top with another slice of cheese.
- Place under the broiler until cheese has melted and slightly browned...about 2 minutes (keep an eye on this!! Don't let get too burnt!)
- Remove from broiler and place on warmed plates.
- Serve with warmed homemade pan gravy