I don’t like The Family Circus. Most of the time, I’m content to mutter under my breath about its stupidity or to mock it in the comfort of my own home. Most of the time, though, its vapidity doesn’t deal with culinary matters.
Today, for anyone who is clever enough to skip over its single pane of vacuousness, Billy is returning his lunchbox to the counter as he tells his mother that nobody at school traded lunches because EVERYBODY (sic) had turkey sandwiches. I suppose in Bill (and Jeff) Keane-Land, every turkey sandwich is the same: made with only breast meat, on Wonder Bread, with mayonnaise and iceberg lettuce. But, then again, in their world, Eisenhower is still the president.
In the real world, though, there are myriad options for how that turkey sandwich can stand out from the crowd.
Bread choice plays a key role. Leftover dinner rolls make a great base for a post-Thanksgiving sandwich. Or, if those are all gone, I like to go for a nice, hearty multi-grain bread that can stand up to the many fillings that might go inside. Next choice: to toast or not to toast. I tend to toast.
Condiments? Yes, please. Mayo and mustard are okay, and will make a serviceable sandwich… but for a truly remarkable sandwich, I have taken to spreading the bread with cold gravy and cranberry jelly.
Who needs to limit a sammich to breast meat? Go ahead and use some thigh meat in there. It’s moister and more flavorful.
But where the opportunity for sandwich creativity really presents itself is in what else goes on it with the turkey. A variety of lettuces makes a nice touch, of course; but why stop there? I have been known to put mashed potatoes (irish or sweet); olives; stuffing; cheese; shredded Brussels sprouts; roasted broccoli and cauliflower; and more on my turkey sandwiches.
Of course, once I go through that sort of effort, you can be sure I wouldn’t trade it to some punk kid like Billy Keane.
What sorts of delicacies do you add between your bread to make your turkey sandwiches stand out from the crowd?