Have leftovers form the Holiday Season? Instead of the usual sandwich, why not try a French Toast sandwich? Trust me, it’s that much more exciting.
Regardless of whether you just celebrated Thanksgiving, have nothing planned until Christmas, or just make lot of food, there’s one thing
most of us everyone is familiar with: Leftovers.
Days and days and days of leftovers.
While a turkey/stuffing/cranberry sauce sandwich may be the obvious choice for your leftovers, I have an idea that might just add a little pizazz to that sandwich. Try French toast-ifying it!
For this sandwich, I used spinach, pumpkin puree, sliced roasted potatoes, cheese and cranberry sauce. But since it’s a sandwich, and not a cake, you can really add anything to it. If I had some stuffing, I would’ve added – or ‘stuffed’ – it into my sandwich.
While I don’t eat turkey and think Tofurky sounds like a mutant out to kill us all, I enjoyed my sandwich sans meat/’meat’. However, I imagine that many people out there in the world would consider a ‘leftovers sandwich’ incomplete without turkey (or a vegetarian substitute). So please don’t let me stop you from including turkey/Tofurky! I don’t want to be the sandwich grinch!
In the recipe below, I’ve left out the measurements of the ingredients (except for the French toast batter). This is simply because it depends on how many ingredients you’re using, the size of your bread, etc.
Just don’t stuff your sandwich too much, or else it will be impossible to flip when you’re cooking it in the skillet. Or do stuff your sandwich a mile high and take a chance on life.
Either way, be careful when you’re flipping it! I used two spatulas – one underneath, and one on top of the sandwich.
P.S. I hope everyone had a wonderful Thanksgiving (or just a great Thursday)! If you’re venturing out into the Black Friday shopping madness, please be careful and, you know, avoid being trampled.
- For the filling:
- Pumpkin puree
- Stuffing (optional)
- Sliced roasted potatoes*
- Mild cheese (such as brie, provolone, etc.)
- Cranberry sauce
For the French Toast batter:
- 2 dry pieces bread (white, whole-wheat, gluten-free, etc.)
- 1 egg
- 2 tablespoons milk
- Pinch of salt
- Place the spinach on one slice of bread, and then spread over the pumpkin puree and stuffing (if using). Add the sliced potatoes, cheese and cranberry sauce.
- Top with the other slice of bread.
- In a bowl, whisk together the egg, milk and salt. Pour half the batter into a wide, shallow bowl or dish. Place the sandwich in the batter, and then pour over the remaining batter. Let sit for 10 minutes, (carefully) turning once.
- Preheat a skillet over medium-low heat, and spray with cooking oil. Carefully add the sandwich to the skillet and cook for 2 - 3 minutes on one side. Flip, and cook for 2 - 3 minutes on the other side. The sandwich should be lightly golden with some darker flecks. Enjoy!
Please use fresh pumpkin puree, if possible. Or substitute sweet potato or butternut squash puree (again, fresh is better).
Make sure your bread is 2-3 days old (unless it's gluten-free bread, which can be used earlier)