Whether you go with takeout this year or cook the whole Thanksgiving Day meal yourself, you’re bound to have leftovers, and Westchester Magazine has obtained an exclusive recipe for how to make the most of them. The Plaza Hotel’s executive chef, Geoff Rudaw, who creates kitchen magic locally with the Westchester Culinary Society, has shared the secret to his revered Thanksgiving Sandwich, which he developed back when he was executive chef at Ian Schrager’s Royalton Hotel. Although this richly flavorful sammie was conceived at Thanksgiving, it quickly became a year-round staple on the restaurant’s lunch, late night, and room service menus. All you need to enjoy it in the comfort of your own home is turkey with all the fixins’ and a few other items you’re bound to have in the fridge or pantry.
Yields four sandwiches
Slice the hero completely open, leaving one edge attached, and place it “inside down.” Spread a thin layer of herb mayo on the exposed side. Divide turkey into four parts, and neatly and evenly stack 1/4 turkey on each sandwich half.
Place stuffing between two layers of wax or parchment paper or plastic wrap and press gently into a 1/4 inch flat layer. Divide the stuffing into four equal parts and cover the turkey with a layer of flattened stuffing.
Add sliced gruyere and carefully close the sandwich. In a pan over medium heat, warm 1 tablespoon garlic oil and 2 teaspoons butter; swirl together when hot.
Place the sandwich in the pan, using something to weigh it down, like a sheet of foil and a pan. Toast one side until light golden brown. Use spatula to carefully flip sandwich to toast other side, adding more butter and garlic oil as needed.
If cheese is melted, enjoy immediately with a liberal amount of cranberry sauce on the side. (If cheese needs more melting, place sandwich in toaster oven at 325 degrees until melted.)
Mix all ingredients well. (Can be made ahead three days; store well.)
In a small stainless-steel pot, cover garlic cloves with oil and bring to a simmer. Reduce heat to lowest setting, cooking slowly until garlic turns lightly golden. Remove from heat and set aside to cool. Ready when cooled. (Caramelized garlic can be used for another application.)
Interested in more recipes or ready-to-serve meals? Chef Geoff’s Westchester Culinary Society, based in Pelham, offers small, in-home classes on restaurant-style cooking, as well as catering, private chef services, and ready-made meals complete with reheating directions and photos of how food should be arranged on the plate.