Weekend Fare:Thanksgiving Sandwich & Soup Pot

Today I’m going to give you a delicious and original sandwich to use your Thanksgiving leftovers. It is seriously our favorite sandwich in the whole world – at least of all the sandwiches we have tried!  I also want to share a soup recipe that would be perfect for the weekend or for lunch or for what-to-serve-all-these-guests at the holidays.

(really suitable for any time of the year… )

1 loaf sourdough bread
1 lb. turkey (leftover or deli – thick sliced, mesquite smoked)
1/2 lb. sliced cheese (swiss, provolone or your favorite)
6 Tb. cranberry sauce or chutney (leftover works perfectly!)
9 pieces cooked sliced bacon
1 apple thinly sliced
Spread (3 Tb. mayonnaise, 3 Tb. dijon or brown mustard, 2 tsp. honey combined)

Butter outside of bread (two slices per sandwich). Lightly smear spread on inside of one piece and top with turkey, bacon, apples, cheese, spread cranberry on other piece of bread. Cook on hot griddle until golden brown and melty – turning once.

Makes about 6 sandwiches. Enjoy!


2 Tb. butter
1 lg. onion, diced
2 lg. leeks, sliced* and rinsed**
2 cloves garlic, minced
1 1/2 qts. vegetable or chicken stock
10 -12 med. potatoes, peeled & diced
2 Tb. fresh rosemary, chopped
3 c. milk
1 c. sharp (or extra sharp) cheddar cheese
Salt and fresh ground pepper to taste

Shredded cheese, bacon, chives and/or green onion for topping.

Saute onion in butter for 2-3 minutes over medium-high heat. Add leeks and saute for 5 minutes. Add garlic and saute for 2 more minutes. Add stock, potatoes, and rosemary and cook until potatoes are for tender but not falling apart. Reduce heat to medium-low. Add milk and cheese and cook stirring frequently until  heated through. Serves about 6.


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