The Day After Sandwich

a.k.a. The Perfect Thanksgiving Leftover Sandwich

The following instructions are for one sandwich. I make my own English muffin bread—the recipe is surprisingly easy (http://www.playingwithflour.com/2013/11/english-muffin-loaf-bread-its-so-easy.html), but you can find loaves of it in grocery stores. If you can’t find any, and you’re useless in the kitchen, a French peasant bread like one from Breadsmith will work well, or any slice that will have a hearty crunch to it when toasted. But seriously, try making the bread, you might surprise yourself.

1 piece of bacon--buy the good bacon

2 slices of English muffin bread

For each of the following, the amount is enough to cover one slice of bread

Cranberry sauce
Gravy
Turkey—chopped into bite size chunks
Stuffing

1. In a non-stick skillet (or your skillet of choice) on medium heat, cook the bacon slice to your preferred doneness. Set aside on a paper towel. Do not drain the bacon fat.
2. Spread cranberry sauce on one slice of bread and gravy on the other slice. Set both slices, non-covered side down, into the leftover bacon fat to brown. You may need to rub the bread around to make sure it’s evenly coated. Using the remaining bacon fat in the skillet, reheat the turkey and stuffing. I like to add a little extra gravy to my stuffing and form it into a patty so it’s easy to flip and transfer onto the sandwich later.
3. When the bread is toasted and the gravy and cranberry sauce is warm, set the gravy covered slice on a plate—toasted side down. Top with the heated stuffing and turkey, split the bacon in two and top with the cranberry covered slice of toast. Enjoy!