Leftover turkey is my favorite part of Thanksgiving Day. After stuffing myself for lunch (pun intended), a late-night turkey sandwich is the perfect way end to the day. In fact, turkey sandwiches are so important to my family’s Thanksgiving celebration that we’ve even cooked a turkey at home before visiting relatives so that we’d have “leftover” turkey for the weekend.
Unfortunately, the standard turkey sandwich does get a little old by Saturday night. So come back then and make this tasty turkey or tofu sandwich with cranberry and arugula. Arugula? Yes, arugula. It’s a nice change from the standard green lettuce and has a slightly peppery bite that contrasts nicely with the cranberry sauce.
I do realize that arugula is an easy choice for me since I have it growing in my garden. If you don’t have arugula growing in your garden, check the more upscale groceries in your neighborhood or substitute frisee or watercress. Or heck, use whatever you have on hand. Don’t let my fancy lettuce choices keep you from trying this
The bread in the picture is Gluten Free Sandwich Wrap at Gluten Free Gobsmacked. If you’d like to make homemade cranberry sauce, try out Carrie’s Quick Homemade Cranberry Sauce
- 2 slices of gluten free bread
- several slices of turkey or pan-fried tofu**
- 4 leaves of arugula
- cranberry sauce
- Preheat a skillet over medium heat. Butter one side of each slice of bread. Place the butter side of the bread down on the skillet and toast until golden brown.
- Slather the untoasted sides of the bread with mayonnaise. To one slice of bread add the turkey or tofu, arugula, and cranberry sauce. Top with the other slice and chow down =)
Thanks to Sea at Book of Yum for cluing me in to using nutritional yeast in the flour mixture. It definitely rocks! She has some great tofu recipes that you should check out if you’re a tofu fan…or even if you’re not =)
- 1 block of extra-firm tofu
- 1/2 c. brown rice flour (or whatever your staple flour is)
- 1/8 c. nutritional yeast
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1/8 tsp. paprika
- Open the package of tofu and pour out all of the water. Slice the tofu into 1/4″ cutlets. Lay the cutlets between two halves of a clean dish towel and gently press down on them to remove excess water. Let the tofu cutlets rest in the towel while you get the tamari and flour mixture ready.
- Get out two dinner plates. In one pour in enough tamari to dip all of your cutlets. (Go easy on this. It’s a terrible thing to waste tamari =) Besides you can always add more if you need it.) In the second plate combine all the dry ingredients and mix them up with your fingers.
- One by one, dip each side of a tofu cutlet into the tamara and then dredge in the flour mixture. Set that cutlet aside and repeat until all are done.
- Pan-fry the tofu cutlets over medium heat (in a skillet with a little bit of oil ) until the crust is a deep brown on both sides.