|The Moist Maker (a.k.a. The Thanksgiving Leftover Sandwich)|
|Clayton Diggin' Into His Mega-Man-Wich|
For the Gravy-Soaked Dressing-Mashed Potato Cake:
Leftover Cornbread Dressing or Stuffing
Leftover Mashed Potatoes
AP Flour, For Dusting
For the Sandwich:
Slices of Crusty Italian Bread, Fried in Vegetable Oil until Golden Brown
Fried or Roasted Turkey, Sliced
Fresh Baby Arugula
Creamy Boursin Cheese, Room Temperature
Prepared Zesty Cranberry-Cherry Sauce
Prepared Dressing-Mashed Potato Cake
1. To Make the Gravy-Soaked Dressing-Mashed Potato Cake: Take a handful of leftover cornbread stuffing and a handful of leftover mashed potatoes, and mix the two together with some flour until the cake holds together and resembles the texture of a crab cake. However, make the dressing-potato cake into the shape of your bread, so that you get a piece of it in every bite. Dust the cake with more flour and fry the cake in a sauté pan until the outsides are crispy and golden brown and the center is hot and cooked through. Set aside while you assemble the sandwich.
2. To Assemble the Sandwich: On one of the slices, spread a heavy bit of cranberry-cherry sauce, while on the other slice; spread some of the Boursin cheese. On top of the cranberry sauce, begin layering with the dressing-mashed potato cake. With a toothpick, poke holes into the top of the cake, and then gently drizzle some of the warm gravy on top to make the moist maker layer. Then, continue layering with the sliced turkey and arugula. Top with the other slice of bread with Boursin cheese and serve the sandwich immediately.