The hubs and I wanted Mexican one night, the kid did not. There is this awesome place just minutes down the road which has the perfect solution. Two restaurants under one roof. Tio Mateos Mexican Grille & Greenwich Bay Gourmet. It was that night, that H fell in love with a Thanksgiving sandwich. I am fairly sure it was after our second visit that I finally had the bright idea to add Sandwiches into the weekly rotation. Pre mom me, used to make them all the time, I just did not realize how much my kid liked a good homemade specialty sandwich.
So I bring you our new favorite, Sandwich Night Special – Thanksgiving Sandwich (( Salad )) – I do like a good sandwich, but since I am going all out with extra stuffing, ill hold the bread and have it on some organic spinach & arugula ((favorite blend from Aldi)). H had hers on a soft long roll and ate the entire thing before I even plated mine.
It was so good, we had the exact same thing for lunch the next day, where I was finally able to snag a photo of the actual sandwich and not just my salad.
Thanksgiving Sandwich Ingredients
Primo Taglio Black Pepper Turkey
Ocean spray Cranberry sauce ((According to the hubs, this is the only way to eat cranberry sauce, I do not even try and argue that one))
Stuffing with sauteed onions, carrots, celery, garlic, and fennel. Then baked in a cast iron skillet so it has nice crispy pieces.
Smashed apple butternut squash
1 lb butternut cut into chunks
1 apple pealed
Splash of water
1 tsp cinnamon
Garlic, salt & pepper to taste
Add all ingredients to an instapot
Manually set high pressure for 7 minutes
let pressure naturally release, for about ten minutes ((If you do not want to wait, release pressure once it has finished cooking))
Open the lid
Add ½ Tbl of Maple syrup & ½ Tbl of Honey
Mash
Do you prefer as a Salad or Sandwich? Enjoy!