Thanksgiving in a Sammich
After four days, I think I can somewhat, kinda sorta, safely say that I am starting to stir from my post-turkey coma. Only then of course setting myself right back into a tryptophanic state with this.
I know, someone spank me – I’m such a bad, bad girl. But Thanksgiving leftovers are totally where its at. And I’m quite convinced that hot and cold turkey sammiches are the end all be all of the Thanksgiving holiday. Wait, I’ll stop myself here before I have to retract too much further. Turkey sammies ANNNNDDD pumpkin pie for breakfast are the end all be all of Thanksgiving. Not together. Pie for breakfast, sammies for lunch.
Whoever told you that pie wasn’t a legitimate breakfast option is clearly allergic to living. Because it is. With dairy from whipped cream, some sort of bread like component from the crust, protein from the evaporated millk (Maybe?), and of course vegetables from the pumpkin. Just neglect the sugar in it and we’re in the clear.
It is so ordered.
And for lunch – this is mandatory. To help clean out your fridge. Ben devoured his in the time it took be to just begin eating mine, to which I only could finish half – and then he for lunch the next day he ate my other half!! I was so excited for it – but he snaked me and devoured it himself! So now I know – it must be That. Good.
But for the sake of your waistlines, since we’ve all done enough damage on them as it is – these subs ARE best shared. Don’t be a hero.
Ben and I celebrated our first holiday together as husband and wife, just the two of us. And Huck, too. Naturally. And this time with such a quiet atmosphere it was almost unnervingly quiet compared to the holidays surrounded by my family of 6 and an extended family of 25 plus. And still a full Thanksgiving was had, with a 10 pound bird that refused to defrost, cranberries that were far to orangey, Ray’s Sweet Potato casserole that had to be made or risk a melt down over the skipping of a Keno family tradition, and a dog that flat tired me every chance he got as I mulled around the kitchen and tripped me far to often trying to unseat the foods as I carted them from the kitchen to our dining room. Ohhh the holiday joy.
He may look cute, innocent, and simple – but its a ruse. He knows what’s going on.
But for all of the dirty dishes, jeans that now fit a little tighter than they used to, pie for breakfast and overly orangey cranberry sauce – I am so thankful for everything that happened this year. From marrying the love of my life, getting to pet the softest puppy ears every day and having a steady job, traveling to wonderful places like this and this, friends that make the world go ’round, and an amazing family that I couldn’t have succeeded without – I have every reason to be thankful. And I am, endlessly.
Now – enough with the smutz and go make with the turkey coma!Print
Take all those Turkey Day leftovers and sandwich it between crusty bread. Hello Thanksgiving Coma!
- 2 Soft Sub Rolls, split in half
- 1 1/2 cup Thanksgiving Day Stuffing
- 2 cups Shredded Turkey
- 4 slices Cheddar Cheese
- 1 cup Green Bean Casserole, heated up
- 4 Tbsp Mayonnaise
- 1 Tbsp Mustard
- Salt and Pepper
- Split sub rolls in half. Spread mayo evenly the subs. Drizzle with mustard of choice.
- On one half of each sub top with shredded turkey. On other half of subs top divide stuffing. Place topped sub halves onto a lined baking sheet.
- Adjust oven rack to the top of the oven and turn onto broil. Place under broiler to heat. Once turkey and stuffing are steaming and heated through, top shredded turkey with cheese and allow to melt under broiler.
- Once cheese has melted, top with green bean casserole and return to broiler to heat as well.
- Remove from oven and cool slightly. Season with salt and pepper to taste. Quickly press halves of sandwiches together. Slice and devour.