Recipe by Chef John McConnell
Post-Turkey Day Turkey Melt
Yield 4 servings
2 cups leftover turkey meat, shredded
¼ cup leftover gravy
1/3 cup mayonnaise
1 cup chopped celery
¼ cup dried cranberries
2 Tbsp minced onion
1 tsp Old Bay seasoning
1-2 tsp distilled or white vinegar
4-5 dashes Clif Family Organic Hot Sauce of choice
Kosher or sea salt and black pepper, to taste
Sliced provolone or jack cheese
Loaf of bread, or Texas toast
Leftover cranberry sauce (instead of dried cranberries or used as a sandwich topping)
Preheat the oven to 375° F.
In a mixing bowl combine all ingredients excluding the bread and cheese and using a spatula, stir to combine. Adjust mixture seasonings to taste and for spreadable consistency. If the mixture is too firm and dry, adjust by adding more mayonnaise and leftover gravy.
Scoop a large mound of the turkey mixture onto the bread slice and spread to cover the surface. Repeat until all of the mixture is used on all bread slices. Place open faced sandwiches onto a baking tray and top each bread slice with a slice of cheese to conceal the turkey mixture.
Bake until the bread is golden brown, and the cheese is nicely melted and lightly browned. Top with a dollop of cranberry sauce, optional. Enjoy on its own or slice into quarters and enjoy as a snack or appetizer.