Thanksgiving potlucks this past weekend came as a blessing and a burden. For those who brought the yams, it was a blessing: no hosting, no expensive ingredients, no problems. For the hosts, it started out great—seeing friends, enjoying a nice big meal, and feeling proud of themselves for stuffing and baking a turkey. But once everyone has left the house, the hosts carry the burden of the thanksgiving potluck: leftovers and a tiny fridge. The bright side of the story is a week of Thanksgiving leftovers lunches. Here is how to do it best:
Turkey (or tofurkey for the vegetarians) mashed potatoes, cranberry sauce, stuffing, and any other leftovers from your Thanksgiving meal.
Heat all of the ingredients. For best results, I suggest keeping some things hot (such as turkey, potatoes, and gravy) and others cold (like the cranberry sauce and stuffing). Place a piece of bread on a plate. Begin by layering the soft ingredients, like potatoes, gravy, and cranberry sauce, and continue with the heartier items, like carrots, stuffing, yams, and turkey until you have made a sizeable sandwich. Top with another slice of bread and enjoy.