By, Lisa Cherkasky | Food Stylist | November 25,2015
National Sandwich Day may fall on November 3, but sandwiches are surely most honored on the days following Thanksgiving, when everyone’s fridge is loaded with amazing seasonal fixings, particularly if you think to cook – or buy – enough for leftovers.
Note to self: make plenty.
Should you sit down to Thanksgiving dinner mid-day, by bedtime you’ll be in need of a tide-me-over to breakfast. My favorite under these circumstances has always been the antidote to the feast – simply Roasted Turkey http://www.mackenzieltd.com/roasted-turkey or Herbed Turkey Breast http://www.mackenzieltd.com/herbed-turkey-breast on thin-sliced sandwich bread. Still have a bit of Thanksgiving ambition in you? Add a swipe of Blue Cheese-Chive Butter http://www.mackenzieltd.com/savory-butters-one-of-each-flavor and a leaf of crispy lettuce. That should do for a sandwichy nightcap.
On the Friday after Thanksgiving, reprise the groaning board with a customized gobbler – the Turkey/ Stuffing http://www.mackenzieltd.com/cranberry-sausage-stuffing-1990 /Cranberry Relish http://www.mackenzieltd.com/cranberry-orange-relish triple threat. I like a little warm gravy on the side for dipping – the American dip, so to speak, which ought to be a classic.
Day three, the Saturday following Thanksgiving, and you are, undoubtedly a little tired of turkey. Let’s hope Macaroni and Cheese http://www.mackenzieltd.com/side-dishes/casserole/macaroni-cheese?___SID=U was one of your Thanksgiving sides. Hey, how about a grilled macaroni and cheese sandwich? It’s a thing, you know, and for good reason. Two nice slices of bread, both buttered on one side, a thick slab of mac-and-cheese in the middle, and grill away. A little bit of bacon or http://www.mackenzieltd.com/honey-cured-ham-8-9-lb if you’ve got it, would not gild the lily.
And finally, to top off the weekend, turkey or ham Biscuits http://www.mackenzieltd.com/classic-biscuits-simple are in order for Sunday brunch or lunch. That and a long afternoon nap should segue you comfortably into the post-holiday weekdays. Week days that will, if you are lucky, be punctuated by a few more turkey sandwich lunches!
About the Author:
A graduate of the Culinary Institute of America, Lisa Cherkasky has been an enthusiastic cook and baker for more than 35 years and an independently employed worker for more than 25 years. Known for her imagination and creativity, she has had success as a chef, pastry chef, culinary educator, writer, food stylist and crafts person.
Currently, Lisa is now the DC Metropolitan area’s most sought-after food stylist. She brings a rare skill, creativity and flair to all her work. Lisa’s extensive client list includes myriad organizations such as The Washington Post, The Washingtonian, Phillips Seafood, Marriott, Vegetarian Times, Maggie Moo’s, the California Almond Board, McCormick Spice, Marble Slab Ice Cream, Mount Vernon, Monticello, the Smithsonian, Zatarain’s, Meat and Livestock Australia, and National Geographic.