Pilgrim sandwich: A compilation of Thanksgiving leftovers, tucked inside of a hearty roll. It’s the perfect day-after-Thanksgiving lunch!
The best part about Thanksgiving? The leftovers, duh!
For as long as I can remember, a local sub shop has offered a sandwich all year round that is a carb-oholic’s dream come true. The sandwich starts with a beautiful thick hoagie roll overflowing with stuffing, turkey, cranberries and a slather of mayo. It’s the kind of sandwich that requires a long nap or a marathon immediately afterwards. The kind of sandwich I only allow myself to order maybe once a year. It’s the kind of sandwich that give’s angels wings.
A Pilgrim Sandwich.
Oh yeah, it’s that good.
So, you can imagine how elated I am to stock up on ziplock containers and bring the mountains of Thanksgiving leftovers home and sink my teeth into one of these bad boys.
If you’ve tried this Pilgrim Sandwich recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
Ingredients
- 3 store bought corn muffins - crumbled or diced
- 1 tbsp extra-virgin olive oil
- 3 tbsp butter
- 1 apple chopped - mcintosh, honey crisp or gala
- 1 small onion - finely chopped
- 2 ribs celery from the heart with leafy tops - chopped
- Salt and Pepper
- Small handful flat-leaf parsley - finely chopped
- 2 tsp poultry seasoning
- few springs of thyme - finely chopped
- 1-1 1/2 cups chicken stock
- 1 cup whole-berry cranberry sauce
- 1/2 cup vegan or regular mayo
- 4 crusty hoagie or ciabatta rolls - split
- 1 1/2 lbs fresh thick sliced roast turkey
- 1 lb sliced sharp white cheddar cheese
- Thinly sliced red onion and sliced cornichons for topping
Instructions
- Position a rack in the middle of the oven and preheat the broiler.
- Brown the corn muffin pieces on a baking sheet, tossing once, for about 5 minutes.
- In a large skillet, heat the olive oil, 1 turn of the pan, over medium-high heat; melt in the butter.
- Add the apple, onion, and celery; season with salt and pepper. Cook until crisp-tender, about 5 minutes.
- Add the muffin pieces, parsley, poultry seasoning and thyme. Moisten with the chicken stock to your liking, 1 to 1 1/2 cups. Turn off the heat.
- Mix the cranberry sauce with the mayo and slather it on roll tops.
- Assemble the sandwiches on the roll bottoms with cornbread stuffing, sliced turkey and cheese.
- Broil to melt the cheese.
- Top with the onion, cornichons and roll tops.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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In case you’re wondering, I say skip the above steps and use up that fridge full of leftovers!
Katrina @ In Katrina's Kitchen says
Come on. Come ON!!!! Nice to know that someone else out there eats like me 🙂 Happy Thanksgiving Kita! ♥
Rachel @ Baked by Rachel says
Hilarious and probably pretty delicious too! I’ve never done that. Sadly no leftovers here to even try it with! I’ll have to buy a turkey this month just to have leftovers to eat 🙂
amanda @ fake ginger says
The cranberry + mayo mixture looks like pure heaven! I could go for a sandwich right now.
Dionne Baldwin says
Oh YUM I know this is a recipe I’ll be trying within the next few days! We have so many leftovers I can hardly see my computer screen! This is a beautiful sandwich!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
Yeah, I can see why you wanted the leftovers. This looks amazing. I’d love to say that I’ll be able to make it, but I’d have to break out the whip and chair in order to get Hubby away from the turkey and stuffing. He’s of the belief that both belong solely to him. Maybe if I just showed him the picture up there…..hmmmmmmm.
Ann says
YAY! That’s a sandwich! I love thanksgiving style sandwiches and this one is a winner! You rock!
Foodness Gracious says
Whoa, that last pic had me trying to eat the screen! Nice looking sandwich and I like your choice of bread I must add!
Take care Kita…
Kim Bee says
If you notice a blonde lady standing on your porch with a plate tomorrow, that’s just me. Please feed the blonde woman. Thank you!
Kiri W. says
Wow, I want to be a pilgrim! 😉 This looks absolutely delicious.
Maria Sarti says
This is sick 😀 I mean this is absolutely delightful! You’ve made me go from hungry to starving in just a moment of taking a peek at the picture, let alone reading the whole post, which I successfully did in the end. 🙂
Jesica @ Pencil Kitchen says
The addition of berry sauce keeps it tangy. The white cheddar and everything else… 🙂 Scrumptious!
Mi Vida en un Dulce says
We don’t have Thanksgiving here, but in Christmas we have turkey for dinner, so I will save this recipe for day after Christmas…this sandwich looks amazing…!!!
Stephanie says
Holy yum!! This is my kind of sandwich!!
Lori says
Looks perfect! My son loves to make sandwiches like this even for Thanksgiving dinner…everything on a bun!
kimberly (unrivaledkitch) says
I love sandwiches like these.I have so much thanksgiving food. I’m ready to burst re-purposing all this crazy stuff I made. Lovely idea! Beautiful photos
Taylor (Dionnes doter) says
Your photos are AMAZING! I like haw your photos are bright. I like haw you make things happen.Haw do you make the photos bright? 😉 😉 😉 😉
Kita says
Hi Taylor. I try to take all my pictures on days when its really sunny out and I set my table up about three feet from the window. I don’t use the flash either, it will wash out your picture. If you think the sun is giving your picture too much light, you can hang a white sheet over the window to soften it. Thank you very much for your comment on my blog!