I understand the history behind the traditional Thanksgiving turkey and each year I go about dutifully eating it on that special day and sometimes even cooking it - but regular sliced roasted turkey is not real high on my list. I do, however, enjoy the leftover dishes such as hot turkey sandwiches, turkey potpie, Kentucky hot browns, various egg dishes, burritos, etc. But my very favorite is turkey salad and I will smoke a breast or even a whole turkey for the express purpose of making it in to this delectable dish (Bev is the turkey salad maker). I can then eat it for meals or use it as my go to snack when only a few bites are needed to satisfy a little between meal hunger pang. While roasted turkey, or chicken, makes for good salad, smoking the bird kicks it up a notch or two - especially when we dice and fry up some of the skin until crispy and add it in.
This past smoking day I cooked a large breast because Bev wanted to take some on our annual trip to WVa for hot browns. So I removed the meat from the bone, put one side in the freezer for the trip and Bev made the other into turkey salad. In addition to the delicious birthday meal posted about recently, friends David and Laurie, gave us a loaf of English muffin bread from vg’s bakery in Knoxville.
So here I am thinking I’d like to have something different for breakfast and I decided on a turkey salad sandwich. I could have made it myself, but as I’ve mentioned many times, Bev is the sandwich queen and this is what she produced.
It's made with turkey salad, cheddar cheese, red onion, lettuce, and mayo between two slices of the English muffin bread. Even though, the salad contains onion and mayo, I wanted some additional and the sandwich was outstanding and after eating the bread, a trip to vg’s will be on the docket soon.
Thanks for stopping by and have a great day.