My my, what to do with a house full of Turkey! This evening was all about simplicity, so I made a delicious french onion soup, courtesy of an L.A. Times’ article, and paired it with deliciously simple turkey sandwiches. Again, simple was the idea:
Marble rye
Turkey (sliced thin)
Shredded mozzarella
Turkey gravy
caramelized shallots (2 shallots, cut in half, sliced lengthwise, in a pan on medium-high heat for about 15 minutes)
Step 1: Toast the marble rye very slightly.
Step 2: Spread a bit of butter on one half of the bread (the side where you are going to pile on the goodies) and place thinly sliced turkey on butter.
Step 3: Place shallots on top of turkey, then gravy, then mozzarella cheese. Toast for another 2 minutes, or until the cheese is melted. One of my secrets here is to toast the other side of the bread with the stacked piece, so that both sides are warmed prior to serving.
Step 4: Cut sandwich in half and serve. Simple, but so good.
The shallots add a nice hint of garlic and onion, without the toughness of a traditional onion. Sorry there aren’t any photos for this one–we were just really enjoying ourselves 
Happy Thanksgiving Leftovers Day!
