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!

6
Servings
296
Calories Per Serving
Deliver Ingredients

Ingredients

For the deviled egg salad

  • 6 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
  • 6 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
13g
19%
Sugar
6g
7%
Saturated Fat
4g
17%
Cholesterol
121mg
40%
Carbohydrate, by difference
12g
9%
Protein
31g
67%
Vitamin A, RAE
28µg
4%
Vitamin B-12
2µg
83%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
30mg
3%
Choline, total
68mg
16%
Fiber, total dietary
1g
4%
Folate, total
11µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
28mg
9%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
202mg
29%
Selenium, Se
23µg
42%
Sodium, Na
826mg
55%
Vitamin D (D2 + D3)
1µg
7%
Water
99g
4%
Zinc, Zn
3mg
38%

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).