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When it comes to Thanksgiving leftovers, there are two types of people: those who will gladly stuff their faces with leftover turkey, mashed potatoes and green bean casserole for days on end, and those who won’t be able to stomach the stuff for another year. But there’s a way to make both parties happy—try turning your leftovers into a mouth-watering sandwich using this recipe from Carroll’s Kitchen, a nonprofit social enterprise restaurant creating healthy employment for women overcoming crises. The sandwich incorporates all the food you weren’t able to finish on Turkey Day in a fresh new way. “It’s sweet, spicy and sloppy,” says Carroll’s Kitchen founder Vicky Ismail. “All things a good sandwich strives to be!” You’ll want to eat leftovers long after your Thanksgiving food coma has worn off.
Leftover Turkey Sandwich with Cranberry Aioli, Shredded Kale, Cheddar Cheese and Mashed Potatoes
Leftover mashed potatoes (sub stuffing if you prefer)
Cranberry aioli (see recipe below)
Two slices of sunflower seeded wheat bread or a sturdy white bread
Cranberry Aioli (Makes one cup)
1/2 cup cranberry sauce
1/2 cup mayonnaise
1 tsp. Dijon mustard
1/2 tsp. orange juice
1 clove garlic
1 tsp. horseradish
Slather cranberry aioli on one slice of the bread. Add turkey, mashed potatoes (or stuffing) and a slice of cheddar cheese and place under the broiler until the cheese melts.
Remove from the oven and add shredded kale, drizzle with more cranberry aioli and top with the other slice of bread.
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