Day-After-Thanksgiving Farmhand’s Sandwich

It's simple, but turkey, greens or sweet potato and roasted mushrooms sandwiched between sourdough is a Thanksgiving leftovers must.
Day-after-thanksgiving farmhand’s sandwich / Photo by Noah Fecks / Food & prop styling by Olivia Mack Anderson

Courtesy Charlie Foster, executive chef, Woods Hill Table, Concord, MA

A leftovers sandwich is not a new invention. This one, from the state where the holiday originated, gets a little dramatic: A loaf of bread is hollowed out, ingredients are layered in and then the whole thing gets pressed to meld the flavors. Chef Charlie Foster, from Woods Hill Table, cautions against multigrain or 100% whole-wheat breads, and those with nuts or seeds embedded, all of which could become crumbly.

Thanksgiving Leftovers are Ready for Reinvention
Ingredients for Sandwich
  • 12-inch round crusty sourdough boule
  • 6 tablespoons dressing (recipe below)
  • 12 ounces shredded turkey meat
  • 1 tablespoon olive oil
  • 8 ounces braised greens or roasted sweet potato, sliced
  • 8 ounces roasted mushrooms, fine-diced
  • 12 ounces cooked prime rib, sliced (optional)
Directions for Sandwich

Carefully slice off top quarter of boule, and scoop out inside. Spread half of dressing on bottom.

Mix turkey with olive oil. Spread in boule. Add greens or sweet potatoes, followed by mushrooms and beef, if using. Press down each layer with spatula.

Spread remaining dressing on interior side of bread cap, and place back on top of boule.

Wrap boule very lightly in plastic wrap, twice, then wrap tightly in heavy-duty aluminum foil. Place on sheet tray. Top with additional sheet tray and heavy weights, like cast-iron skillet or gym weights.

Refrigerate at least 6 hours. Cut into wedges. Serves 4.

Dressing Ingredients and Directions

Use small whisk to combine 2 tablespoons each whole-grain mustard and cranberry sauce, and 1 tablespoon each hot horseradish and mayonnaise.

Pair It

Anne-Sophie Dubois 2016 l’Alchimiste (Fleurie). Andrew Rich, beverage director at Woods Hill Table, proposes Beaujolais as a go-to for Thanksgiving redux. “For this hardy sandwich, we are bringing in the cru,” he says. “There is a lot of richness to leftover sandwiches, and we are looking to balance that richness with tannins and acid. For that, I look for a more robust and structured style of Gamay. One of our favorite producers is Anne-Sophie Dubois. While coming from the village of Fleurie, more known for its elegance, the winemaking is so well done that you get the whole deal.”

Published on October 4, 2018
About the Author
Layla Schlack
Senior Editor

Schlack has written and edited stories about cooking, dining, spirits, entertaining and travel, as well as developed recipes, in various editorial roles at Fine Cooking and Hemispheres. Her writing has won a NATJA award. When she’s not editing Wine Enthusiast’s food, spirits and entertaining stories, she can usually be found clanging around her Connecticut kitchen, beverage in hand, trying to re-create some tasty meal she’s had over the course of her travels. Email: lschlack@wineenthusiast.net



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