Growing up, one of the best parts of the holidays was always the leftover food the next day! One of the very best leftover meals is a turkey dinner sandwich. This year, we wanted to create a plant-based version with our favourite tofurkey, a layer of decadent fauxmage, and lots of leftover veggies.
Note that in the photos, we used vegan deli slices. If you’ve got a leftover vegan roast, definitely take advantage of that and slice some up for the sandwich.
Ingredients
Two slices of your favourite bread
Leftover cooked tofurky roast or vegan turkey slices
2 Tbsp Fauxmagerie Zengarry Creamy Swiss
Cranberry sauce
Any leftover Thanksgiving veggies (we used brussel sprouts, but green beans or carrots would also work!)
Instructions
Toast slices of bread
Layer turkey slices on one side of bread. If you’re using a roast, use medium slices (about 0.5cm thick). If you’re using deli slices, be sure to fold and layer them to add volume.
Layer leftover vegetables on top of the turkey slices.
Spread Fauxmagerie Zengarry Creamy Swiss fauxmage on the other slice of bread, then a thin layer of cranberry sauce on top.
Assemble the bread. Depending how many ingredients you used, you may want to use a toothpick to keep it together.