Thanksgiving dinner has come and gone and now you have pounds, and I mean literal POUNDS of leftovers – I’m talking dinner rolls, cranberry sauce, gravy, turkey meat, stuffing, the whole nine yards. If you’re a thrifty shopper like me, throwing away all that food if almost sacrilegious. So I’ve come up with my own leftovers turkey sandwich. Guaranteed to free up some fridge space and power you through your black Friday shopping spree. Feel free to augment and swap in your favorite leftover flavors. I whipped up these slider sandwiches using what was left over from my friendsgiving feast, but I think on the perfect sandwich roll (La Brea Bakery Tortas – if you know what’s up) or on a couple slices of a hearty wheat, the combination would be irresistible and you might even have to whip up the ingredients in spring to satisfy your leftover sandwich cravings.
4 Dinner Rolls
1/4 cup pomegranate arils
2 Tbsp light Mayo
1/4 cup Gravy
1/2 cup stuffing
1 cup Turkey meat, shaved
Preheat oven to 350 degrees. On one side of a foil lined baking sheet, lay out carved turkey and cover with half the gravy. On the other side of the pan, spread the stuffing in a single layer. Place pan in the preheated oven for 5-10 minutes to warm all the components. In the final minute, add the dinner rolls to the oven to warm the bread and slightly toast.
While everything is heating up, mash one tbsp of pomegranate arils into the light mayo to create a pomegranate aioli. Set aside. Meanwhile, In a small pan heat up the gravy over medium heat.
Once everything is warmed. Slice the dinner rolls in half. Garnish the top of the roll with the pomegranate aioli and dress the bottom half with a quick dunk in the gravy, careful not to get the bottom too soggy. Pile the bottom bun with turkey, stuffing, arugula and top with the other half, garnished with additional arils. Serve warm with a side of gravy for dipping.