Adapted from shape.com’s new ways to use thanksgiving leftovers article.
Joy lives in Ontario County with her boys (two sons and her hubby). She runs to stay sane and spends lots of time with her boys splashing in their creek and catching frogs and snails. She is a New England native who promises not to share her sports allegiances, although as an alumna of Syracuse University, she loves (loves) SU sports! Joy is a corporate communications manager at Excellus BlueCross BlueShield.
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- Flavorful Escarole and Pastina Soup - December 1, 2018
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 4 slices marathon bread https://www.wegmans.com/products/bakery/bread-fresh-baked/multigrain-bread/marathon-bread-made-with-organic-flour.html
- 2 tbsp cranberry sauce optional and you can supplement with honey mustard too.
- 8 slices cheddar or pepperjack cheese
- 8 slices leftover turkey breast
Ingredients
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Instructions
- Easiest thing you'll ever do... First, preheat the oven (not the dutch oven) to 450 degrees.
- Put the sandwiches together. Lightly brush olive oil on the outside of the bread. Apparently,the word "lightly" means not the way I put condiments on anything. So don't over-saturate.
- Let the oven do the rest. Bake for 5-10 minutes (but check on the sandwich... it's marathon bread not marathon baking). Bread should be golden and cheese melted.
- Cut in half, or in our house we like to make dipping sticks, and serve immediately with the delicious soup!