25 Nov Special of the Day: The Tom-T-Cristo~Exactly What You’ll Want to Eat the Day After Thanksgiving
I began plotting in early November, dreaming of all of the traditional Thanksgiving dishes we’d be devouring with my parents who had once again (Thank God!) invited us to their house for Thanksgiving and offered to cook the big bird.
The very best perk, in my opinion, of hosting Turkey Day is the leftovers that are left behind at the home of the host. Let’s be honest, as much as we tell ourselves we won’t be hungry again for days, the truth is, by the next day, we’re all craving one more bite of Thanksgiving deliciousness.
Wanting to create an all-in-one enticing answer to the “What’s for lunch the day after?” without the luxury of leftover Thanksgiving turkey last week, I decided to roast turkey breast tenderloins brushed with melted butter and crusted with a seasoned salt- thyme rub in the oven to thinly slice for turkey sandwich makings. From there, I added tart sweet cranberry sauce (of course!), crispy bacon and creamy brie tucked between buttered seed bread, battered and fried to create a Thanksgiving variation of a favorite sandwich, the Monte Cristo. What better way to enjoy an encore of your favorite Turkey Day feast?
Presenting… the Tom-T-Cristo: Exactly What You’ll Want to Eat the Day After Thanksgiving . Enjoy!
Recipe by Sydne George
(makes two sandwiches)
4 slices seed bread
2 tbsp. butter (I used butter with canola oil. It spreads easier.)
½ cup cranberry sauce (I used whole berry.)
4 thin slices brie
4 strips of crispy bacon
½ pound roast turkey, thinly sliced
Fresh thyme sprigs, for garnish
½ cup milk
Preheat electric griddle to 350 degrees.
Butter bread slices.
Spread with cranberry sauce.
Top two of the prepared bread slices with thinly sliced roast turkey, bacon and brie.
Top with other prepared bread slices.
Slice in half with sharp knife, for ease in battering and frying.
Whisk together egg and milk and pour into shallow dish.
Hold sandwich halves together to keep filling secure and carefully coat outsides of sandwiches with egg mixture.
Immediately transfer to preheated griddle.
Grill until golden brown and flip to grill other side, until golden brown and brie is melted.
Serve hot, garnished with fresh thyme sprigs.
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the Day” are archived at sydnegeorge.com.