A Week of Thanksgiving

What is better than a Thanksgiving sandwich?

The answer is nothing. Oh wait, except a Thanksgiving sandwich on homemade cranberry bread. As my friend Shelby would say, it’s “ferocious.”

Making enough food at Thanksgiving to feed a small army is a tradition in my family, and so this year was no different. Though there were only four people at our Thanksgiving table, it became abundantly clear that we would get to enjoy this food long after the meal was over. For how long?

A week, it turned out.

Constructing a sandwich is, I believe, an artform. Deciding what goes where takes forethought. If you’ve ever eaten a truly transcendent sandwich, you know this to be true. The discovery of an entire extra loaf of cranberry bread made it clear that these sandwiches would be special, and so I set aside the fluffy white bread I bought for turkey purposes and turned my attention to sandwich architecture.


  • Thick-sliced turkey breast meat (reheated)
  • Gravy (reheated)
  • Leftover stuffing/dressing (reheated)
  • Mayonaise
  • Canned cranberry sauce, sliced into discs
  • Two thick slices of cranberry bread
  • Salt/pepper

Ingredients that some would have you think is necessary, but isn’t:

  • Cheese
  • Lettuce
  • Mustard
  • Mashed potatoes
  • Sprouts???

Optional ingredients, in very small amounts:

  • Green bean casserole
  • Sweet potato casserole

The order of ingredients that worked best for me was as follows:

Bread, schmear or mayonaise, sliced turkey, stuffing/dressing, gravy, cranberry sauce discs, salt/pepper, schmear of gravy, bread.


In this way much of the gravy is absorbed by the stuffing/dressing, but there’s some on the top slice of the bread as well for good measure. This was so good that I didn’t mind eating it every night for a week after Thanksgiving.


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