As a child, chef and cooking instructor Nikki McGowan of CKCS Foods Studio loved Thanksgiving.
“Thanksgiving holds for me my fondest culinary memories,” she says. “The smell of pumpkin pie spice reminds me of my mom every time I encounter it.”
However, Nikki’s memories of the day after Thanksgiving aren’t so pleasant: She dreaded the return of dry, bland leftover turkey sandwiches. Here, she punches up the traditional post-Thanksgiving sandwich with a healthy smear of cream cheese and dollops of tart cranberry sauce and orange marmalade. It's kid-friendly — and a great way to use that leftover turkey.
Nikki’s "Thanksgiving Sandwich"
2 slices ciabatta bread
1 tablespoon butter
2 tablespoons cream cheese
1 teaspoon chopped fresh sage
2 tablespoons cranberry sauce
1 tablespoon orange marmalade
3-4 slices leftover roast turkey
¼ cup stuffing
1 Butter one side of each slice of ciabatta bread.
2 Flip the bread over. Smear cream cheese on the unbuttered side of one slice of bread. Sprinkle chopped sage over the cream cheese.
3 On the unbuttered side of the other slice of bread, smear cranberry sauce and orange marmalade.
4 Pile turkey on the cream cheese side of the bread and add stuffing on top of turkey.
5 Place the cranberry/marmalade side of the bread on top of the turkey and stuffing.
6 Carefully place the sandwich on a panini press and cook according to press directions. Alternatively, place in a skillet over medium heat to toast, flipping when the sandwich is brown on one side (about two minutes). Cook until brown on the other side, then slice in half.
Note: all ingredient quantities are approximate. Feel free to adjust according to your likes — and how hungry you are!Copyright © 2014, The Baltimore Sun