Forbidden Sandwich #5–Daniel Boulud and Jason Pringle’s Thanksgiving Leftovers Sandwich

By 300 Sandwiches

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Forbidden5cranturkbrussLOI recently heard from legendary chef Daniel Boulud and Jason Pringle, the executive chef at Boulud’s DB Bistro Moderne in Miami about what they make with their Thanksgiving leftovers.

You knew these two would come up with something tasty for leftover sammies. This year, they’re crafting this easy to make turkey sandwich with cranberry chutney and brussels sprouts slaw. Pringle told us the recipe “highlights the often-maligned brussels sprout in a crowd-pleasing coleslaw.”

My boyfriend is guilty of the aforementioned maligning. As you know, he lists brussels sprouts high on the Forbidden Foods list. When I brought yet another bunch into the kithchen to craft the DB Bistro sandwich at home, he turned his nose up. “What. are. those.”

“Relax, I’m making them for a slaw. Maybe you’ll like them once they’re mixed with mayo and carrots.”

“I might have a bite,” he said. “One bite.”

Once I made the slaw and chutney and assembled the sandwich, E carefully examined the ratio of brussels sprouts to turkey and cranberry sauce in the sandwich. Being that he could only see shreds of sprouts that looked like cabbage once part of the slaw, his visceral reaction to them was muted. Nevertheless, he turned up his nose as he took a big bite. “Here goes nothing,” he said.

I think the spicy cranberry chutney threw E’s concentration off of the brussels sprouts, because he took the bite, swallowed the large bite of sandwich he carved out and said, “Tasty.”

And then he took another bite. And another.

I about fainted.

Daniel Boulud finally got the man to eat brussels sprouts.

“They’re still staying on the Forbidden list,” E said.

1 pound leftover turkey
6 toasted brioche buns

Cranberry Chutney:
1/2 cup dark brown sugar
1/3 cup maple syrup
1 cup orange juice
1 pound cranberries
1 tablespoon freshly grated ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon five spice powder

Brussels Sprout Slaw:
2 cups thinly sliced brussels sprouts
1/4 cup grated carrots
1/2 cup mayonnaise
3 tablespoons white wine vinegar
salt and pepper to taste

Chutney: in a large sauce pan over medium heat, combine the brown sugar and maple syrup, stirring until sugar is dissolved. Carefully add the orange juice and bring it to a simmer. Add the cranberries, ginger and spices and simmer over low heat for 30 minutes. Check consistency, occasionally adding water to thin if necessary (the sauce should be thick, but not so a spoon will stand upright in it).

Brussels Sprout slaw: In a medium bowl, toss all ingredients to combine and season to taste with salt and pepper. Chill, covered for at leas an hour before serving.

To serve:
Spread cranberry chutney onto the bottoms of 6 freshly toasted brioche buns. Divide turkey on top. Top with turkey with brussels sprout slaw and place bun tops on the sandwiches.

DB Bistro Moderne Miami is giving this recipe to guests who pop in during Thanksgiving. Not in Miami? Well, here you go! You’re welcome.

Also, Check back on Monday where we announce the winners of our Thanksgiving Leftovers Giveaway! Five crafty readers will receive a package of Ziploc goodies!

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