Ultimate After Thanksgiving Hot Sandwich

It is just great to transform what you have on hand into something new and satisfying. Personally, I really like how this dish has a crusty dressing patty on the bottom and then the cheese sauce, turkey; bacon and tomato meld together into a very savory bite. Using the recipe for cheese sauce (below), you will have more than you need for 2 sandwiches—but hey, I’ve never had a problem using extra cheese!

Ingredients (Makes 2 open face sandwiches):

 Sandwich construction:

4 slices bacon
4 slices tomato
Salt and Pepper
3 cups leftover stuffing/dressing
4 thick slices leftover turkey

Cheese Sauce:

2 Tablespoons butter
2 Tablespoons flour
2 cups milk
¼ cup grated parmesan cheese
¼ cup shredded cheddar cheese
1 teaspoon Worcestershire sauce
Salt and pepper to taste

Directions: Cook bacon in a skillet until slightly crispy. Remove from skillet and drain on paper towels. Set aside.

Salt and pepper the tomato slices and cook them in the bacon-scented skillet about 1 minute per side. Remove from skillet and drain on paper towels. Set aside.

Form stuffing/dressing into two patties, each about the size of your hand (if your leftover dressing is not moist enough to form into patties, just add a little warm water). Cook the patties in the skillet until brown on both sides. Remove from heat, but leave them in the skillet, because that is where you will build your sandwiches.

In a saucepan over medium heat, melt the butter. Add in the flour and cook for two minutes, stirring often. Slowly whisk in the milk, parmesan, cheddar, salt, pepper and Worcestershire. Cook for about 6 minutes on medium until the sauce becomes thick. Remove from heat.

Assembly: Top the stuffing patties with turkey slices, cheese sauce, tomato slices and bacon. Broil for 4-6 minutes or until bubbly all over.