By Suphada Rom
Thanksgiving is the holiday of extremes. Two days or so before T-Day, you've done your grocery shopping and now your refrigerator, freezer, pantry, and every lick of free counter space is overwhelmed with produce and decorations galore. The night before, and the morning of, serve as prep time for pie crust, basting of the turkey, and mashing of every root vegetable that can be peeled, boiled, or roasted, all the anticipation of a feast. You are (well, OK, I am) extremely hungry. Then dinner comes and you somehow manage to get a heaping spoonful of everything on your plate, using the large hunk of turkey skin as a deflector from any judgement that is passed from other ravenous folk. You sit down and in-less-than-60-seconds style, eat every morsel on your plate. You are now extremely full and need a nap. Fast forward to the next day with your post-Thanksgiving lethargic self, there is only one cure- a little hair of the dog, but in this particular instance, it's more about the construction of the unparalleled post-Thanksgiving sandwich. Paired with our juicy and thirst quenching Counoise, it is just what you need to recover post-holiday.
Through the years, I have worked towards constructing what I consider to be the most architecturally sound Thanksgiving sandwich. I was having lunch the other day and I was inspired to do a sketch of what that would looks like (see mediocre drawing below):
Thanksgiving sandwich sketch; In this case, it tasted much better than it looks!
Believe it or not, I have thought about the minute details that may seem over the top but I promise you, it'll all make sense when you have that perfect bite and your sandwich doesn't crumble to shame all over your plate and your lap. For this sandwich, you'll need the following ingredients, mostly leftovers from your Thanksgiving feast:
- White sourdough bread
- Cranberry sauce, whole berry if possible
- Turkey, sliced (I try for 1-2 centimeters thickness)
- Iceberg lettuce
- Crunchy fried onions
- Salt and pepper
The first step is toasting the bread. I tried buttering the toast but I found that it created too much of a slick coating for the cranberry mayo, so if learned to bypass the butter (which is not often the case!). I like a nice golden toast that gets the bread a little rigid on the edges, but still forgiving in the center. The next step is whipping up the cranberry mayonnaise- it's as simple as it sounds. I like a combination that incorporates more cranberry sauce than mayonnaise, so I use about a 2:1 ratio. If you're looking to make enough for just one sandwich, I go by the tablespoons, so 2 tablespoons of cranberry sauce to every 1 tablespoon of mayo. Whip that up and spread it on one side of each slice of bread. I like a generous amount to where a little sauce sneaks its way out of the sandwich upon first bite.
Now it's time to stack! Heavier ingredients will be on the bottom, so I stack the turkey first. I overlap slices on an angle to give the sandwich more volume and to fit more slices of meat in there. Dust the turkey with salt and pepper before adding generous spoonfuls of stuffing on top. The next step is probably my favorite part- gravy! Adding gravy to the top of the stuffing, slowly, allows the stuffing to soak up all the savory goodness that is pan dripping based gravy. To that, I add a couple slices of iceberg lettuce. I know iceberg lettuce is sort of frowned upon in the tiers of lettuce hierarchy; however, it adds both crunch and watery goodness, essential for this sandwich. Adding loose, crisp onions on top of the lettuce is precarious, so I've found the best way to keep the fried onions in place is to adhere them directly to the second slice of bread before stacking. And that's it- simple enough, right?
An up close shot- I'm not sure if the sandwich is upside down or if it's just me...
This Thanksgiving sandwich is the perfect way to work through the heaps of leftovers in your fridge, without the feeling of deja vu from trying to recreate a meal you've already had. And the assembly? Piece of cake. Although I have specific ingredients and technique for this sandwich, you can literally build it any way you like. I love the creaminess and tang of cranberry mayo, salty and crunchy onion bits, gobs of earthy stuffing, iceberg layers, and of course succulent turkey, all stacked up on sturdy slices of sourdough. Each bite serves as a reminder that the rewards of all your Thanksgiving work can be lasting.
Pairing wines with Thanksgiving fare is relatively straightforward in my book- I want something that's on the lighter side with bright acidity. And because Thanksgiving is a marathon, not a sprint, reaching for something that is relatively low in alcohol is a good idea. With this dish, and with Thanksgiving in general, I really love our Counoise. It is mostly seen in small proportions in our Esprit de Beaucastel and Côtes de Tablas wines, where (according to Assistant Winemaker Chelsea Franchi), it "acts as a polishing agent that smooths out the rougher edges of both Syrah and Mourvedre, and even Grenache. It sort of brings everything together in little package." Every few years, typically when it has longer than average hang time before harvest, we reserve a bit to bottle on its own.
Our 2014 Counoise is a brilliant shade of garnet, bright and warm. The nose is earthy and spicy, with notes of currant and pomegranate seeping through. The spices are high toned- think those you'd use for mulling warm apple cider, like cinnamon, cloves, and allspice. To me, this is Fall in a glass- all you're missing is the crunch of Autumn leaves and you'd be all set! On the palate, this wine is bright, light, and juicy. Nice tart cranberry and raspberry notes, balanced with those mulling spices. (Can you tell I love this wine? I am a gamay girl, after all). Great acidity, refreshing, juicy... I wouldn't change a thing about this wine.
I continue to recreate (and attempt to perfect!) this recipe year after year and I'm thrilled to have found a wine to enjoy with it. If you try this dish (or create a TCV wine and food pairing of your own!), be sure to let us know on any of our social media handles - Facebook or Twitter or Instagram - or just leave us a comment here! When you do, tag @tablascreek and use #EatDrinkTablas
A few resources:
- Given it's low production, Wine Club members can purchase our 2014 Counoise by clicking here or by visiting us in the tasting room.
- Not a member? You're in luck! We included a bottle in our exclusive "Dinner Party Pack" for the holiday season, available for purchase online and (double bonus!) shipping is included!
- Interested in learning more about Counoise? Check out this post, "Grapes of The Rhone Valley: Counoise" to learn more about it!