Description
Turkey, cranberry sauce, poultry seasonings, fresh greens and provolone between two slices of buttered French bread to make a refreshing lunch out of thanksgiving leftovers.
Ingredients
Scale
1 2 foot long French bread baguette
2 slices of thick turkey
2 spoonfuls of cranberry sauce
1 handful of arugula
2 slices of provolone
1/2 tbsp fresh rosemary, chopped
1/2 tbsp fresh thyme, chopped
Instructions
- Slice a 2 foot long baguette into 6” pieces and slice each in half to build your sandwich.
- Heat skillet over medium heat. Next, butter the outside of bread with small amount of butter.
- Place a slice on skillet and start layering your sandwich with the fillings. You can follow this order to make a good cheese to filling ratio. ( 1. bread, 2. provolone 3. turkey 4. cranberry sauce 5. 1/2 slice provolone 6. arugula and spices 7. More provolone 8. top with another slice of buttered bread)
- Let the sandwich heat up making sure not to burn the bottom slice while melting the cheese. You may need to adjust the heat to make sure you melt the cheese and not burn the bread.
- Once cheese has started to melt and meld the sandwich fillings together, carefully flip over with spatula and cook on opposite side until cheese is gooey and bread is toasted.
- Remove from heat, slice in half and enjoy! Serve with other leftovers like sweet potato casserole and green beans