Our Thanksgiving meal is always served mid-day—a throwback to the years when farmers had morning and evening chores to do and hunters headed out into the early morning woods and came back HUNGRY.
So…after the naps are taken, the out of town family has packed up and headed back to the city, and the evening chores are done…the board games are brought out and inevitably someone wanders to the kitchen, opens the refrigerator door to gaze at the foil wrapped platters, bowls, tins and containers…and, as far as I’m concerned, the best eating part of the day begins.
First, however, I must warn you—if you are on a low-carb, low-calorie, or gluten-free eating plan, you’ll want to skip to the end of this post right now. If not—begin by pulling all the leftovers out of the refrigerator and arranging them on the counter or kitchen table.
Find your stovetop griddle and some bread. Today for our lunch, I used Ancient Grains with Cranberries bread. I keep a loaf or two of interesting bread in the freezer for occasions such as these. For two sandwiches, you will need four slices of bread. Butter one side of each, and place two of these face down on the griddle. Frozen bread butters up nicely, too.
Top it off with a spoonful or two of cranberry sauce. I always make whole berry cranberry sauce, but in a pinch I’ve used canned jellied and it works just fine. I think cranberry-orange relish would be delicious, too.
Turn the heat on under the griddle to medium high; place the remaining slice of bread on top (buttered side up), and heat, flipping each sandwich so the sides are evenly toasted. If you can make a grilled cheese sandwich, you can make one of these!
After your first experience, you may want to experiment. Cheese is good on these if you don’t have, or don’t care for, cranberry sauce. You can also make open-faced sandwiches and just heat one side, too. We’ve also used two sided metal sandwich makers and toasted these over the fire.
The best part is reheating your own favorite parts of the dinner and savoring the memories of the busy day. No, that’s the second best part. The best part is eating the masterpiece.