Park & Sixth chef and owner Brian Dowling crafted the perfect day-after Thanksgiving sandwich for our readers this year.
If you can’t wait until next Friday to make it yourself, fear not. The sandwich is today’s special at Park & Sixth, 364 Grove St., Jersey City; (201) 918-6072.
The shredded turkey, fresh whipped potatoes, stuffing and cranberry mayo sandwich is served on a brioche bun. This recipe yields four sandwiches.
PARK & SIXTH ULTIMATE DAY-AFTER THANKSGIVING SANDWICH
1 pound thinly sliced turkey breast
3 cups mashed potatoes
2 cups cranberry sauce
1 cup mayonnaise
1 teaspoon orange zest
8 slices cheddar cheese
Romaine or iceberg lettuce
2 tablespoons of mascarpone cheese/cream cheese or heavy cream
5 cloves of garlic, roasted
8 slices of bread, preferably crusty, rustic bread
Extra virgin olive oil
Park & Sixth Cranberry-Mayo: In a food processor, add cranberry sauce, mayo, orange zest and salt & pepper to taste. Pulse until thoroughly blended.
Leftover Mashed Potatoes with a Twist: Preheat oven to 375 degrees. Slice bottom 1/3 of garlic head off & discard. On a sheet pan, place remaining head of garlic, drizzle with olive oil, and sprinkle with salt & pepper. Wrap tightly in aluminum foil pouch. Roast at 350 to 375 degrees for about 35 minutes, until golden brown, soft and fragrant.
Squeeze head of garlic, remove 5 cloves for use.
Reheat mashed potatoes in microwave.
In a food processor, place mashed potatoes, roasted garlic & pulse until blended.
Add mascarpone cheese/cream cheese or heavy cream (whatever is on hand).
Pulse until desired consistency.
Sandwich: Toast bread and spread both sides with cranberry-mayo.
On bottom half bread, add 1 slice of lettuce, layer of stuffing, 4 ounces of turkey, 2 slices of cheddar cheese and a layer of mashed potatoes.
Add top half of bread. Enjoy!