I’ve made that claim about several sandwiches in the past, so take my enthusiasm with a grain of salt. But seriously. This sandwich? Is amazing. It’s loosely based on a sandwich I used to order from Which Wich back in Austin – the Thank You Turkey. I grew up around people who ate these sandwiches after Thanksgiving – leftover turkey, cranberry sauce, stuffing, maybe some gravy, all piled on top of whatever bread is handy. Cold, warm, hot, whatever. As a child, I always thought it sounded awful. Boy was I wrong! Upon wandering in to Which Wich one day, I spied this nostalgic sandwich from my childhood sitting right there on the menu! You mean other people in other places eat this sandwich too? So I ordered it. Purely out of a sense of duty to childhood memories. And you know what? It was delicious.
So I’ve been recreating it at home ever since. Generally I actually use stuffing, because who doesn’t like a big bloop of stuffing? But this particular version of the sandwich came about when I was perusing my new King Arthur Flour Baker’s Companion and discovered the most genius bread recipe ever – stuffing bread! It’s bread! But it tastes like stuffing! Amazing! It lends the wonderful, wonderful taste of stuffing to the sandwich but without the mess and bulk of actually having stuffing on the sandwich.
adapted from the King Arthur Flour Baker’s Companion
- 3 cups all purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons sugar
- 3 tablespoons vegetable oil
- 1/4 cup coarse ground cornmeal
- 1/4 cup potato flour
- 2 tablespoons nonfat dry milk
- 2 teaspoons instant yeast
- 1/4 cup wheat germ
- 1/4 cup flax seed meal
- 2 teaspoons ground sage
- 1 1/3 cups water
Combine all ingredients in a large bowl or the bowl of a mixer and mix until combined. Knead dough until smooth and elastic, about 8 minutes by hand or 5 minutes with a mixer. (Add additional water or flour if needed to get the dough to the right consistency.) Let the dough rise in a covered bowl for about an hour.
Punch dough down and shape into a loaf. Place in a lightly greased loaf pan and let rise for another hour or so, until the loaf has risen an inch above the top of the pan.
Preheat oven to 350°. Bake bread for 30-35 minutes, until it is golden brown and interior of loaf reads 190° on an instant read thermometer. Remove from oven, turn out of pan onto wire rack and let cool.
To make the sandwich:
Using this bread, I made a simple sandwich with lettuce, sliced turkey, mayo and cranberry sauce. For an extra decadent treat, toast the bread and lightly butter it before assembling the sandwich. Experiment! Make it yours!