Saturday, November 27, 2010

Fiercegiving Leftovers: Triple Decker Sandwich

Ali and I are the masters of Thanksgiving leftovers. Today, Ali made a toasted sourdough sandwich with a fried egg, provolone, green bean casserole, and mustard.

I made this:

Triple-Decker Thanksgiving Sandwich
Serves 1, easily multiplied

3 slices pumpernickel bread, toasted
Cooked turkey, shredded (I prefer dark meat, but white will do fine)
1 slice pumpkin pie (or a single serving of extra pumpkin pie filling that has been baked in a mini custard dish)
Green bean casserole with caramelized onions (recipe below)
Cranberry sauce
Salt and white pepper

On the first layer of bread, thinly spread mayonnaise and top with shredded turkey, salt and pepper to taste. Top with a second slice of bread, with thinly spread mayonnaise on the side touching the turkey, and pumpkin pie filling spread on the top.

Next, cover the pumpkin pie with green bean casserole, and top with the final slice of bread, that has a thin layer of cream cheese and cranberry sauce coating it. Anchor with a toothpick or two and enjoy.

Green Bean Casserole
Fills a 9x9 square baking dish

1 pound fresh green beans, cleaned and snapped into 1-inch pieces
2 white onions, thinly sliced into rainbows
1 cup stock
1.5 cups milk
3 tablespoons butter
4 tablespoons flour
1 tablespoon olive oil
Salt and pepper to taste

Steam or boil green beans in salted water until tender. Strain into a colander and run under cold water to stop the beans from cooking.

Caramelize the onions in a large pan with olive oil, one tablespoon of butter and salt and pepper over medium heat. Stir every few minutes, until the onions smell sweet and turn a creamy brown, about 20-30 minutes.

Melt remaining butter in a medium saucepan. Add flour and whisk in until a thick paste forms. Begin gradually adding stock and milk and whisk until all the lumps of flour have dissipated. When the sauce becomes thick, salt and pepper to taste, and remove from heat. Add green beans and stir until combined.

Pour into a 9x9 glass baking dish and top liberally with caramelized onions. Bake in a 350 degree oven until bubbly, about 30-35 minutes.

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