Day-After Turkey Day Sandwiches

Feeling incredibly decadent, we were prepared for the day-after this year.  We made a quick stop at Alon’s bakery on our way home from a day of holiday shopping.  And, this post-shopping bakery stop is bound to be a new tradition.  The resulting turkey sandwiches were incredibly rich and delicious.

And,  we smartly kept our buttery croissants in their paper bag until we were ready to eat.  This kept each croissant crisp and flaky.  You want sandwiches for the next day?  Just head back to the bakery.  Croissants need to be perfectly fresh.

Alon’s Croissants

They truly are a thing of beauty.

Day-After Turkey Day Sandwiches
makes 2

2 croissants
thinly sliced turkey
a little stuffing
homemade lemony cranberry sauce (see below)

Carefully slice croissants.  Layer turkey slices to your taste.  Add a little stuffing, if you like.  Top with homemade cranberry sauce.

Bon Appétit!

You know you want it.

Lemony Cranberry Sauce
makes 1 medium-sized bowl
(2-3 cups?)

1 bag cranberries
3/4 cup sugar
1/2 cup simple syrup with lemon
juice of one lemon
1 scant cup water

Bring water and cranberries to a boil.  Add sugar, lemon simple syrup, and juice of one lemon.  Bring back to a boil and allow cranberries to pop for a minute or two.  As it cooks the mixture thickens.  For a chunky cranberry sauce, allow to simmer gently for about 3-4 minutes of boiling after the cranberries pop.  (We like to see whole berries in our cranberry sauce.  So, this is how we do it.)  For a smoother cranberry sauce, allow sauce to simmer for about 10-12 minutes after the cranberries begin to pop.

(I reserved this simple syrup from making a batch of candied lemon zest (no pith).  If you reserve the syrup from candied lemon peel with the white pith, it might be a bit too bitter.)