Turkey is good. Turkey sandwiches are better. Eaten without the distraction of pumpkin pie, mashed rutabagas (not my idea of a good time, but tastes vary), yam fries with maple aioli, and the other fripperies of a Thanksgiving table, turkey achieves its highest calling between two slices of bread. I like two kinds of turkey sandwiches. The night-of-Thanksgiving turkey sandwich, eaten late and alone, in the peaceful muzziness that follows a successful party, is moist white meat on 12-grain bread, with Dijon mustard, mayonnaise, and leafy lettuce. With a nice glass of a full-bodied chardonnay to go with. Ahhhhh. Day-after-Thanksgiving turkey sandwich is a little fancier. Eaten for lunch (with Diet Coke if working in the afternoon, otherwise, more wine [g]), again on 12-grain bread, but mixed white and dark meat, thickly daubed with gorgonzola cheese, heavily studded with walnuts, and layered with a sliced ripe pear. You put mayonnaise on the bread, but mostly to keep it all stuck together. Oooooh. But of course turkey (etc.) is not the […]
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