How to cure a turkey hangover? With a little hair-of-the-dog, of course. My favorite sandwich of the whole year is the one I have the day after Thanksgiving, every year, without fail. As far back as I can remember, my mom’s Thanksgiving grocery list has included croissants, for the traditional day-after sandwich. This year, though I was away from my immediate family, I recreated the sandwich anyway, for a taste of home–it just isn’t Thanksgiving without it. Buttery croissant, tart cranberry sauce, and roasted turkey–jazzed up this year with homemade mayonnaise.
Turkey-Cranberry Croissant for One
- 1 croissant (the biggest, fluffiest you can find)
- 2 tb cranberry sauce, preferably homemade
- 4 ounces turkey, white or dark meat, pulled apart into pieces
- 1 tb mayonnaise (recipe follows)
Halve the croissant; on bottom half, spread mayonnaise. Pull apart turkey and layer onto bottom half of croissant, and dollop cranberry sauce onto turkey. Add top half of croissant, and slice sandwich in half vertically.
To make mayonnaise (adapted from the Gourmet cookbook):
- 1 large egg yolk, room temperature
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 cup olive oil
- 1/2 cup canola oil
- 1 tsp white wine vinegar
- 1 1/2 tsp fresh lemon juice
- 1/4 tsp pepper
In a medium-sized bowl, whisk together yolk, mustard, and salt until well-combined. Whisking constantly, add olive oil in a thin stream, being sure it is incorporated as mixture thickens. If mixture appears to break or curdle, stop adding oil and whisk furiously, until mixture again becomes smooth. Whisk in vinegar and lemon juice, then stream in canola oil in same manner as olive oil. Whisk in pepper and season with more salt to taste. Yields about 1 cup.
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