Nov
24
2009
By
for Valet.
California Club
Serves four
  • 8 slices sourdough bread (lightly toasted under boiler on one side)
  • 1 cup guacamole
  • Sliced leftover turkey (warmed to room temperature)
  • 12 strips thick cut bacon
  • Ripe tomato, thinly sliced
  • Romaine lettuce leaves

While bread is still warm, spread guacamole on one side of all eight slices. Divide turkey and bacon evenly over guacamole on four slices of bread, topping with tomato and romaine leaves. Close with remaining slices, guacamole side down, pressing down lightly on the sandwich to seal. Using a sharp knife, cut in half on diagonal. Pair with sweet potato chips.

Game Day Grub

Instead of some elaborate feature on how to cook a turkey, we sought out Charlie Palmer, the award-winning chef and owner of New York's Aureole, for tips on the most important dish you'll fix this Thanksgiving—the leftovers.

"There are plenty of ways your Thanksgiving bird can contribute to post-holiday meals if you know what to do with the leftovers: as little as possible. Elaborate recipes designed to disguise the meat are never any good. Whether as a late night snack or for the game, you can't beat this sandwich. Liberating turkey from traditional accompaniments and pairing it with fresh flavors keeps it tasting less like leftovers and more like something you'd actually order. And what's more, the smaller slices of turkey nobody wants are perfect for this California club."

  • Reheat turkey by placing slices in a mesh colander over hot water for 60 seconds. Flip and steam other side for the same time.
 

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