By 300 Sandwiches
You want a good reason to use the rest of your cheese plate for a sandwich? Here’s something creamy, cheesy and perfect for a post-Thanksgiving brunch: Thanksgiving leftovers croque tartiflette.
A croque tartiflette is a variation of the classic croque monseiur, but glammed up with potatoes, Reblochon cheese and a béchamel sauce. It’s usually made with ham, but since it’s Thanksgiving, we must use turkey. You’ll have so much of it in your house after Thursday, with all of those leftovers. Might as well use it.
I used sweet potatoes in place of regular Russets, and gruyere, parmesan and chèvre cheeses on my sandwich. I used béchamel with gruyere cheese, so technically that’s a mornay sauce, to spoon on top of the sandwich. I also smeared on cranberry sauce as a condiment, where most recipes call for dijon mustard, for even more Thanksgiving flavor.
All of this Thanksgiving goodness, sandwiches between two slices of whole wheat bread, smothered in bechamel and topped with a fried egg, made for a tasty brunch for E and I. This sandwich makes an awesome meal to assemble with all of your Thanksgiving leftovers. But it’s also amazing any time over the next few months, particularly when your husband is suffering from a major hangover from the night before and needs. food. now.
With holiday party season coming up, many of you may likely find yourselves in this exact situation soon.
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 cup shredded gruyere
1 tablespoon dijon mustard
salt, pepper, and nutmeg, to taste
8 to 10 thin slices roasted sweet potato
2 slices bread
4 to 5 slices turkey
2 tablespoons cranberry sauce
2 tablespoons chevre cheese
1/2 cup shredded parmesan
1 pat butter
Make mornay sauce: Melt butter, then whisk in flour, stirring frequently, until smooth. Stir in milk slowly, until smooth, and let simmer and come to low boil for 5 minutes. Remove from heat. Stir in gruyere cheese until smooth. Stir in dijon and set aside.
In a small nonstick skillet, fry one egg, and set aside.
Assemble sandwich: lay out two pieces of bread. Spread both with cranberry sauce. One one slice, spread chèvre, then stack sweet potatoes and turkey. Place other slice of bread on top, cranberry side on the inside. In a skillet over medium heat, melt a pat of butter. Place sandwich in skillet, and toast the sandwich on one side for three minutes, turning once, and then toasting the other side. Remove from stove. Sprinkle on shredded parmesan, and spoon on mornay sauce. Then, top with the fried egg. Sprinkle on salt and pepper. Serve.