After Thanksgiving Open-Faced Sandwich
Here is how you celebrate Thanksgiving (at least how you do it the next day…)
After Thanksgiving Open-Faced Sandwich
Prep time
Cook time
Total time
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
Cuisine: American
Serves: 3 to 4
Ingredients
- 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
Instructions
- 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
