Pilgrims Sandwich Spread Recipes

THANKSGIVING SANDWICH

Steps:

• In a small bowl, whisk together cranberry sauce, mayonnaise and chutney. In a small pot, heat together turkey and 2/3 cup of the gravy.
• Bring a small pot of water to a boil. Place remaining gravy in a serving dish and stir in enough boiling water to make it thin enough to use as a sandwich dip. It should be like a rich broth. Season with salt if needed.
• Spread chutney mixture over cut side of bread halves. Make sandwiches with turkey, stuffing and blue cheese, if you like. Cut sandwiches in half and dip in the warm, thin gravy as you eat them.

PILGRIM SANDWICH

Steps:

• Spread cream cheese on the bottom slice.
• Add a spoonfull of cranberry on top of the cream cheese.
• Top with turkey, leftover stuffing, provolone, and lettuce.
• Spread some mayonnaise on the top half of the roll, then sandwich it together!

THE PILGRIM SANDWICH

Steps:

• Lay out a thick slice of bread on a large plate. Layer turkey, dressing, cranberry sauce (if desired). Pour gravy over the entire thing. top with another slice of bread, if desired.
• Serve immediately.
• Share. Indulge. Enjoy.

THANKSGIVING DIP SANDWICH RECIPE BY TASTY

Steps:

• Make the turkey tenderloin: Preheat the oven to 375°F (190°C).
• In a small bowl, mix together the onion powder, garlic powder, sage, thyme, brown sugar, nutmeg, and salt.
• Using your hands, rub each turkey tenderloin with 1 teaspoon vegetable oil, then generously coat all over with the spice rub.
• Heat the remaining tablespoon of oil in a 12-inch cast iron or oven-safe skillet over medium-high heat until it begins to shimmer. Add the turkey tenderloins to the skillet and sear for 3 minutes on each side, until golden brown. Remove the pan from heat and pour in the chicken stock.
• Cover the pan tightly with foil and transfer to the oven. Bake for 20-25 minutes, or until the turkey is cooked through and a thermometer inserted into the thickest part of the tenderloin registers at least 165°F (74°C). Transfer the turkey from the pan to a cutting board, tent with foil, and let rest for at least 10 minutes, or until ready to serve. Leave any juices behind in the pan.
• While the turkey roasts, make the creamy cranberry sauce: In a small saucepan, combine the cranberries, orange peels, orange juice, brown sugar, rosemary, and water. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer for 8-10 minutes, until the cranberries have softened and burst and the liquid has thickened. Remove the pot from the heat and let cool for 10 minutes. Remove the orange peels and rosemary sprig and discard.
• Transfer the cranberry mixture to a small food processor, along with the mayonnaise and salt. Pulse until smooth. Transfer to a small bowl and refrigerate until ready to use.
• Make the jus: Return the skillet used to roast the turkey to the stove and melt the butter over medium heat. Add the flour and whisk to incorporate. Cook for 3-4 minutes, until bubbling and thickened. Add the chicken stock and bring to a boil, then reduce the heat to medium-low and simmer for 8-10 minutes, until thickened. Season with the salt
• Set a fine-mesh sieve over a measuring cup or serving bowl and strain the jus to remove any solid bits.
• When ready to serve, thinly slice the turkey against the grain.
• Spread about ½ tablespoon of softened butter on each side of the brioche buns. Working in batches if needed, place the buns, buttered-side down, in a clean large skillet over medium heat and toast until the buns are golden brown, about 4 minutes.
• Assemble the sandwiches: Spread 1-2 teaspoons of creamy cranberry sauce over each side of the buns. Place ½ cup arugula, 6 ounces turkey, and ⅓ cup mac 'n' cheese on each bottom bun and top with the top buns. Serve with sweet potato fries, more cranberry sauce, and the hot jus for dipping.
• Enjoy!

THANKSGIVING SANDWICH

Steps:

• Place ham, turkey, and mashed potatoes on a microwave-safe plate and cook in the microwave until heated through, about 2 minutes.
• Lay out two slices of bread; place 4 slices of ham on each slice of bread.
• Lay out remaining two slices of bread; place 1 slice of turkey on each slice of bread. Spread 1/2 the potatoes on top of each turkey slice. Place turkey slice of bread together with ham slice of bread to form sandwiches.

PILGRIM SANDWICH

Steps:

• Spread outside of bread lightly with mayonnaise.
• Spread inside of bread with thousand island dressing.
• Equally divide turkey between 4 sandwiches.
• Equally divide cheese between 4 sandwiches.
• Put in frying pan, as you would fry a grilled cheese sandwich over medium heat.
• When toasted and cheese is melted, sandwich is ready to enjoy!

PILGRIM'S SANDWICH SPREAD

Steps:

• Chop chicken (meat) in food processor.
• Grate carrots, celery and cheese.
• Chop onion and egg.
• Combine all ingredients with enough mayonnaise to bind, mixing well.
• Refrigerate for about four hours, then mix well again.
• Serve as sandwiches or on crackers.