The leftover sandwich is one of my favorite moments of the holiday season, sometimes even more than the meal itself. My mom has perfected it: soft, chewy bread, a perfect blend of the leftovers, and plenty of arugula to add some freshness and bite. But why end it at just a sandwich? Here are recipes for a leftovers sandwich, frittata, and…drum roll please…quesadilla. What is your favorite way to serve up leftovers? Let me know in the comments, I’m always looking for new ideas. Enjoy!
1/4 cup milk
2 tablespoons gravy
1 garlic clove, minced
3/4 cup roasted vegetables, chopped
1/2 cup roasted turkey, shredded
1 handful arugula (or spinach)
2 tablespoons olive oil
salt and pepper
1. Preheat oven to 400º. In a bowl, whisk together the eggs, milk, and gravy with a big pinch of salt and pepper.
2. Meanwhile, in a 9-inch pan (a skillet is great for heat distribution) warm the olive oil over medium heat and add the garlic. Sauté until just golden, about 10 to 15 seconds.
3. Add the egg mixture, the turkey, roasted vegetables, and cook for a minute or two until the frittata is just set. Pop the skillet in the oven for 7-9 minutes.
4. Carefully remove the frittata and place it on a plate. Gently toss the arugula in some olive oil and place on top of the frittata. Slice it up while still warm or at room temperature.
2 slices sourdough bread, toasted
3 ounces roasted turkey
2 tablespoons cooked yams (or any sweet potato dish)
2 tablespoons cranberry sauce
2 tablespoons gravy
handful of arugula, lightly dressed in olive oil
1. On the bottom slice of bread, spread the yams and top with turkey. Place the arugula on top of the turkey.
2. On the other slice of bread, spread the cranberry sauce and gravy (this is easier when they’re both straight from the fridge and a bit thicker).
3. Sandwich the two slices together, cut in half with a knife, and devour.
2 flour tortillas
1/4 cup roasted turkey, shredded
1 tablespoon cranberry sauce
2 tablespoons yams (roasted, yam pie, whatever your family prefers)
6-8 slices brie (about 1/2 a wedge)
1. On one tortilla, spread out most of the brie slices and add the turkey. Top with the remaining brie slices and spread the second tortilla with cranberry sauce and the yams.
2. Pop the second tortilla on top of the first. In a pan or on a griddle over a medium heat, spray with non-stick spray and immediately add the quesadilla.
3. Cook until golden brown and flip, about 3 minutes per side. The cheese should be nice and gooey.
|Whether it’s a traditional leftover sandwich or my leftover quesadilla or frittata, these adorable enamelware plates add the perfect homey touch to whatever you’re serving. Enamelware Dinnerware Set, From $24, West Elm|
For more delicious recipes, head over to The Kitchy Kitchen.
Photographs: Claire Thomas