Thomas Keller’s Ultimate Thanksgiving Leftover Sandwich
Oven Roasted Turkey Sandwich
Oven Roasted Turkey
Sage Baguettes (recipe below)
Crescenza cheese
Turkey Slaw (recipe below)
Herb Salt
Cranberry Relish (recipe below)
Build the Sandwich
The bread is cut in half length wise.
The inside of the bread is then bushed with clarified butter (melted is a fine substitution).
The bottom piece of the bread is spread with and even layer of the cranberry relish.
The sliced turkey then goes down followed by the cheese.
The slaw atop the cheese, and then the other half of bread.
Turkey Slaw
Yield: 10 sandwiches
1 head savoy cabbage, sweated with salt
1 cup onion, sliced
3 tablespoons mayonnaise
1 tablespoon horseradish
2 ribs celery, stalk
1 teaspoon lemon juice
½ teaspoon salt
Cut the cabbage into quarters. Cut out the core. Thinly slice the cabbage. In a mixing bowl and cabbage with the salt, and let weep for 20 minutes. Press through a towel to remove excess water. Thinly slice red onion. Slice celery on a thin bias; add both the onion and celery to the cabbage. Fold mayonnaise and horseradish into the cabbage. Season with salt and lemon juice to taste.
Serve immediately.
Cranberry Relish
Yield: 1 pint
1 tablespoon butter, unsalted
1 pint cranberries, fresh
4 cloves garlic, minced
1 apple, peeled
1 onion, sliced
1½ tablespoon Dijon mustard
1½ tablespoon mayonnaise
Apple cider
In a small pot, melt the butter. Add onions and garlic. Cook on low heat until tender, with no color. Add cranberries and apples; continue to cook on low for 5 minutes, stirring occasionally. Deglaze with apple cider. Cook until all liquid is cooked out. Lightly pulse in food processor, leaving some texture. Fold in mustard and mayonnaise.
Herb Salt
1 teaspoon ground sage
1 teaspoon ground thyme
1 teaspoon poultry seasoning
Kosher salt, to taste
Grind all dried spices in a spice grinder. Season with salt.
NOTES: This spice mixture is used to season both cut sides of the sage bread to enhance the “stuffing flavor.
Brush the cut sides of the bread with melted butter and then season with herb salt before building the sandwich.
Dutch Crunch Demi-Baguettes
Makes 3 Demi-Baguettes
To add visual and textural appeal to this sandwich bread, we pipe on a topping that adds flavor and a quasi-exotic appearance (it’s sometimes called tiger bread). It is the contrast of the crunch and grittiness of the topping to the soft bread that makes it appealing. And the salty-sweet flavor of the topping is what makes it a great complement to a sandwich made with something like roast beef.
Dough
All-purpose flour: 2¼ cups + 1 tablespoon + 1 teaspoon
Instant yeast: 1¼ teaspoons
Granulated sugar: 1 tablespoon + 1¾ teaspoon
Fine sea salt: 1⅛ teaspoons
Water: ½ cup + 3 tablespoons + 2 teaspoons
Eggs: 1 tablespoon + 1 teaspoon
Unsalted butter: 0.5 ounce
Cream cheese: 1.6 ounces
Dried Sage: 0.14 ounces
Topping
Rice flour: ¼ cup + 3 tablespoons + 2 teaspoons
Granulated sugar: 2 tablespoons + ¾ teaspoon
Instant yeast: 1 tablespoon + ⅛ teaspoon
Fine sea salt: 1 ¼ teaspoons
Water: ½ cup + 2 tablespoons + 2½ teaspoons
Canola oil: ¼ cup + 2 teaspoons
You’ll need a pastry bag with a Wilton 789 tip.
All the ingredients should be at room temperature.
1. Spray a large bowl with nonstick spray. Spray a sheet pan with nonstick spray, line with parchment paper, and lightly spray the parchment.
2. To mix the dough: Place the flour and yeast in the bowl of a stand mixer fitted with the dough hook and give it a quick mix on the lowest setting to distribute the yeast evenly. Add all of the remaining ingredients and mix on low speed for 4 minutes. Continue to mix on low for 30 minutes. Add the dried sage and mix for an additional 4 minutes on lowest speed.
3. Fermentation: The dough is now in the fermentation stage. Set a timer for 15 minutes. Using a bowl scraper, release the dough and turn it out onto a lightly floured board. Pat, stretch, and fold the dough (see Stretching and Folding the Dough, page 278) and place in the prepared bowl. Cover and set aside.
4. To divide, preshape, and shape the dough: Use the bowl scraper to release the dough and turn it out onto a lightly floured board. Gently pat the dough into a rectangular shape, removing any large bubbles and adding flour only as needed to keep the dough from sticking to the board. Divide the dough into three 200-gram/7-ounce portions.
Preshape long for demi-baguettes (see Long Preshape, page 282). Let rest for 5 minutes.
Shape for demi-baguettes (see Shaping, page 284). Lay the loaves on the prepared sheet pan.
5. To proof the dough: Cover with a plastic tub or a cardboard box and let proof for 2 to 2H hours, or until when the dough is delicately pressed with a finger, the impression remains.
Meanwhile, position a rack in the lower third of the oven and place a baking stone on it. Preheat the oven to 375°F (standard) and make the topping.
6. For the topping: Combine the rice flour, sugar, yeast, and salt in a medium bowl. Whisk in the water and oil. Transfer to the pastry bag.
With the flat side of the tip down, pipe a strip of the topping down the center of each demi-baguette and then, using a small offset spatula, spread the topping over the top of the loaves. Some of the topping may run over the ends and down the sides, which is fine. (There may be leftover topping.)
7. To bake the bread: Slide the sheet pan onto the stone and bake for 35 minutes, or until the tops are a rich golden brown and the baguettes are baked through (a wooden skewer inserted into the center should come out clean).
Let cool completely on a cooling rack.
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