Inspired by Alton Brown: Turkey Salad Thanksgiving Sandwich

Inspired by Alton Brown: Turkey Salad Thanksgiving Sandwich
Staff Writer

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Alton Brown shared with us his secret for the ultimate Thanksgiving sandwich, devlied eggs. To make the sandwich, we started with preparing an egg salad with the deviled eggs and then we combined that with Thanksgiving leftover staples like turkey, stuffing, and cranberry sauce. 

For more turkey talk, visit The Daily Meal's Ultimate Guide to Thanksgiving!

Ingredients

For the deviled egg salad

  • hard-boiled eggs, cooled and peeled
  • 1/4  Cup  mayonnaise
  • 1  Teaspoon  Dijon mustard
  • 1/4  Teaspoon  lemon juice
  • 1/4  Teaspoon  salt
  • 1  Teaspoon  black pepper
  • 1/4  Teaspoon  chopped sage
  • 1  Pinch of  sugar

For the sandwich

  • 2  Cups  prepared stuffing
  • 3  Cups  chopped white and dark meat turkey
  • 1/2  Cup  cranberry sauce
  • 1/2  Cup  gravy
  • hamburger buns

Directions

For the deviled egg salad

Chops the eggs and place them in a large mixing bowl. Add the mayonnaise, mustard, lemon juice, salt, pepper, sage, and sugar and stir to thoroughly combine.

For the sandwich

Combine the egg salad with the stuffing, turkey, and cranberry sauce. Slice the buns in half and spread gravy onto each side of the bun. Spoon the egg mixture onto each hamburger bun.

Nutritional Facts

Total Fat
2g
3%
Sugar
28g
31%
Saturated Fat
1g
4%
Cholesterol
35mg
12%
Carbohydrate, by difference
39g
30%
Protein
13g
28%
Vitamin A, RAE
11µg
2%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
40mg
4%
Choline, total
12mg
3%
Fiber, total dietary
2g
8%
Fluoride, F
9µg
0%
Folate, total
9µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
15mg
5%
Niacin
1mg
7%
Phosphorus, P
59mg
8%
Selenium, Se
4µg
7%
Sodium, Na
1473mg
98%
Water
99g
4%

Alton Brown Shopping Tip

Alton prefers to buy pastured eggs, which are more nutritious and flavorful than their “cage-free” counterparts, and come from hens that actually spend most of their time outdoors.

Alton Brown Cooking Tip

When poaching eggs, Alton says to add some vinegar to the water; it helps the protein in the whites coagulate (that’s Alton-speak for solidify).