There's nothing better than waking up the day after Thanksgiving and realizing you have all the ingredients to make the beloved leftover Thanksgiving sandwich! Of course our variation is based on what we typically have on-hand after our feast, so feel free to customize to what you have in the fridge.Most importantly, a fluffy Angel Bakeries pita will hold ALL the fixins without crumbling or falling apart. Enjoy!
2 large Angel Bakeries pitas, cut in half
2 cups leftover turkey, shredded or sliced
1 cup leftover cranberry sauce
1 cup leftover Brussels sprouts, sliced
1 cup leftover sweet potato mash
1/4 cup chopped fresh parsley (optional)
Salt and pepper to taste
Warm the Pitas: Preheat the oven to 350°F (175°C). Place the pita halves on a baking sheet and warm them in the oven for about 5 minutes or until they are soft and pliable.
Prepare the Filling: a. In a large mixing bowl, combine the leftover turkey and Brussels sprouts. b. Season the mixture with salt and pepper to taste. Toss to combine.
Assemble the Sandwich: a. Take the warm pitas and spread a generous layer of leftover sweet potato mash on the inside of each half. b. Spoon the turkey and Brussels sprouts mixture over the sweet potato mash.
Add Cranberry Sauce: Drizzle a spoonful of leftover cranberry sauce over the turkey mixture. The sweetness will add a delicious contrast to the savory flavors.
Finish with Fresh Herbs: Sprinkle chopped fresh parsley over the top for a burst of freshness and color. (optional)
Serve and Enjoy: Fold the pita halves over the filling, creating a sandwich. Serve immediately while the pitas are still warm.