If you can muster the energy to get off the couch today, do yourself a favor and make this sandwich.
Or—if you started shopping late and haven’t slept yet—this sandwich is even more essential. You might just be a hero for making it.
This is the ultimate Thanksgiving leftover sandwich: indulgent, crunchy, and ridiculously satisfying. If you want to make it extra special, use pretzel buns or pretzel bread—store-bought is fine if you don’t want extra fuss.
Cook some bacon until crisp. Slice avocado and tomato. Fry or poach an egg to your liking. Whisk together a quick tangy cranberry mayo in just a couple of minutes.
Then grab a generous handful of kettle-cooked potato chips and pile them on top of the sandwich—chips on the sandwich are essential. They add the perfect crunch and saltiness that elevates each bite.
The chips should be crunchy and sturdy—kettle-cooked works best. If you’re a chips-on-sandwich convert, this will confirm what you already know: a great sandwich needs that crunch.
Honestly, once you try this, you might never want another sandwich the same way again. If yesterday didn’t send you into a full food coma, this one might—so proceed with delicious caution.
Roasted Turkey Potato Chip BLAT with a Poached Egg
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Ingredients
- 1 pretzel bun or 2 slices of pretzel bread
- 2 romaine lettuce leaves
- 2–3 slices leftover roasted turkey
- 3 slices cooked bacon
- 1 tomato, sliced
- 1/2 avocado, sliced
- A big handful of kettle-cooked potato chips
- 1 egg, cooked to your liking (poached or fried)
Cranberry Mayo
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2–3 tablespoons leftover cranberry sauce
Instructions
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Assemble the sandwich: split the pretzel bun, spread cranberry mayo on each side, layer lettuce, turkey, bacon, tomato, and avocado, top with the cooked egg, and finish with a generous handful of potato chips before closing the sandwich.
Cranberry Mayo
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Whisk mayo, Dijon mustard, and cranberry sauce together until smooth and combined. Taste and adjust amounts if you prefer it tangier or sweeter.
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