For some people thanksgiving is all about the leftovers and don’t get me wrong, the leftovers are awesome. But come Sunday night, between my actual Thanksgiving dinner, Thanksgiving dinners with friends and lots and lots of leftovers I feel like I have had thanksgiving seven times over. I am ready for literally anything else, and yet there is still half a turkey in the fridge. So basically you have got to get creative. This sandwich uses up some of the leftovers, but it also incorporates other ingredients to make it feel fresh and new. Can’t find cranberry fig jam at the store? Yeah, me neither; I am sure it is a thing that exists somewhere but part of the beauty of the receive is just using a regular fig jam and mixing it with some of your leftover cranberry sauce. Whether you have the homemade stuff or your like my family and prefer the retro, jiggly stuff that comes out of a can, this is a really cool take on one of the move overlooked items on the thanksgiving table and certainly one of the more under-appreciated leftovers.
This sandwich could easily pair with any of the wine suggested in the Thanksgiving wines post. My personal choice for this would most likely be a nice earthy Pinot Noir. The cherry fruit would pair really nicely with the cranberry fig jam and still provide the wine with enough body to stand up to the richness of the Brie. Plus the earthiness of the Pinot is mirrored nicely in the peppery notes of the arugula.
- 2 slices of sourdough bread (or your own favorite)
- 2 ounces of softened Brie
- 1 ounce cranberry fig jam
- 3 slices of turkey
- Small handful of baby arugula
Spread one slice of bread with the softened Brie and the other slice with the cranberry fig jam. On the side with the Brie stake the turkey slices and top with arugula. Place the other slice of bread with the jam on top and cut in half to serve.