Who else thinks the best part of Thanksgiving food is getting to eat the leftovers? Usually, I just throw a bunch of leftovers onto some bread and make a simple sandwich, but Zach had a different idea for this year. He suggested making a breakfast sandwich to use up what’s left of your typical Thanksgiving favorites. YUM! Now I’ll let Zach share his recipe with all of you!
We all know the deal- no matter how much you eat on Thanksgiving (and it’s a lot) there are always tons of leftovers. One of my favorite ways to use up those leftovers is by making this breakfast sandwich. The mix of sweet and savory all piled onto a buttery biscuit makes for a delicious morning-after meal. And the best part is it only takes a few minutes to throw together! I’ll be making this for days after Thanksgiving.
ingredients (per sandwich)
1 biscuit, sliced
3 thick slices turkey breast
1 tbsp maple syrup
1 tbsp mayo
1 tbsp cranberry sauce
1 tsp chopped tarragon
2 slices brie cheese
1/4 cup arugula
- In a small bowl mix mayo, cranberry sauce, and tarragon. Set aside until you’re ready to make the sandwich.
- In a frying pan heat maple syrup on medium heat. Add slices of turkey and cook until the syrup starts to create a glaze, about 2 minutes, then flip the turkey until it glazes the other side.
- While that’s cooking place a dollop of the cranberry mayo on the bottom slice of your biscuit. Then place the turkey slices on top.
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- Place the brie slices on top of the turkey.
- Add arugula and another dollop of cranberry mayo.
- Heat the frying pan to medium-high heat and fry an egg whichever way you prefer.
- I like sunny side up or over easy. The runny yolk makes the sandwich even better! If you don’t like runny yolk then over medium or hard works well, too.
- Place the egg on top of arugula and then top with the other half of the biscuit.
- Dig in!