Thanksgiving Leftovers Makeover
Got leftover holiday tofurky or turkey? To turn your Thanksgiving leftovers into an innovative meal with this delicious sandwich recipe.
Leftover Turkey Sandwich
After a great feast our family is usually tired of the big meals. A sandwich is always a refreshing change. Reuben sandwiches are a family favorite. Usually these sandwiches are served hot and are made with rye bread, corned beef, Swiss cheese, sauerkraut, and Russian dressing or Thousand Island dressing. With turkey you can give this sandwich a Thanksgiving twist.
Reuben sandwiches can be quite nutritional. With this recipe you utilize leftover turkey, ham, or tofurky. This wonderful alternative meat is great for health conscious individuals and vegetarians (learn more here). This sandwich also contains sauerkraut, which is a rich source of a cruciferous vegetable, cabbage. Research shows that sauerkraut has health benefits. Cabbage is reported to have cabbage-fighting properties. Like yogurt, sauerkraut has helpful bacteria that can help immune systems fight infections and aid digestion.
Listed below are the instructions for this Mindful Sandwich recipe. Enjoy!
Grilled Tofurky Reuben Sandwiches
Makes 2 Sandwiches
Ingredients:
- 1 cup sauerkraut, drained
- 4 slices of marble rye bread
- 10 ounces of Tofurky or Turkey
- 4 slices of Swiss cheese
- 2 teaspoons of butter
- 4 tablespoons of Thousand Island dressing
Directions:
- Put sauerkraut and Tofurky (or turkey) separately in dishes and warm in microwave so they are not cold.
- Spread the Thousand Island dressing on the 4 slices of bread.
- Put the sauerkraut, Tofurky or turkey, Swiss cheese slices on 2 slices of bread and put the other 2 slices of bread on top to make the sandwich.
- Spread the butter on the outside of the sandwich and grill until nice and golden brown.
Serving Options:
- Serve with your favorite pickle, a few veggie chips and a delicious glass of iced tea.
- Or utilize other Thanksgiving leftovers as side dishes for your sandwich. Consider making mashed potato and leek soup with leeks, fennel, and leftover mashed potatoes. Or consider making a salad with cranberry dressing made from balsamic vinegar, canola oil, Dijon mustard, garlic, and leftover cranberry sauce.
