I don’t understand why our nation insists on refering to the day after Thanksgiving as “Black Friday.” We’re so missing the point!
After a Thursday spent feasting on juicy roasted turkeys and platter upon dish of autumnal vegetable trimmings, there are bound to be leftovers. Lots of them. Instead of focusing next on all of the retail deals to be had (talk about indigestion), I’m here to make a plug for renaming the day and for focusing on its real meaning: food. Friday, with all of it’s carefully packaged leftovers -containers of silky creamed spinach, spoonfuls of herbed stuffing, slices of custardy pumpking pie, and hunks of turkey just waiting to be made into the most delectable sandwich ever – should clearly be called “Leftover Friday.”
To help start the renaming movement , this short but sweet (and savory) blog post includes my favorite recipe for apple pear chutney which is perfect for “Leftover Friday.” We use it to dress up our turkey sandwiches which I think really makes them stand out from the crowd. But it’s also a refreshing garnish for Indian food and a tasty accompanyment to cheese and crackers (everything from cheddar to goat to brie). So move over cranberry sauce, make way for chutney and for a Friday that has everything to do with food, as it should.
Grilled Turkey and Swiss Sandwiches with Apple, Pear and Ginger Chutney
If you’ve never tasted or made chutney, don’t be put off. It’s just a condiment, like cranberry sauce or relish, that typically contains fruit, vinegar and sugar (vinegar to sugar in a 1:1 ratio). When people hear the word “chutney” the first thing that comes to mind might be mango chutney. It’s certainly the most “popular” variation and is often marketed on supermarket shelves. But many fruits work well and in Vermont apples and pears are abundant which certainly explains why I gravitate towards this combination. This recipe is easy peasy – just chop up your ginger and dice your apples and pears and you’re almost there. This “one-pot” recipe comes from Laura Washburn’s delightful little gem , Cooking with Apples and Pears. I’ve omitted the hot pepper flakes she calls for as I know that wouldn’t be popular chez moi.
Apple, Pear and Ginger Chutney
3 eating apples such as Golden Delicious, peeled, cored and diced
2 large ripe pears, peeled, cored and diced
1 large white onion, finely chopped
1 1/2 cups cider vinegar
1 1/2 cups light brown sugar
3/4 cups golden raisins or raisins
5oz piece fresh ginger, peeled and finely chopped
1/2 teaspoon sea salt
Makes 4 to 5 cups
In a large, non-reactive saucepan, combine the apples, pears, onion, vinegar, sugar, golden raisins, ginger, and salt. Cook over medium heat, stirring occasionally, until thick, about 30-40 minutes.
Transfer the chutney to a spotlessly clean and dry sealable, airtight container. It will keep in the fridge for up to 2 weeks.
Grilled Turkey and Swiss Sandwiches with Apple, Pear and Ginger Chutney
Serves 4
8 slices sourdough bread or wheat bread
8 ounces (leftover!!) turkey
6 ounces Swiss cheese, thinly sliced
4-8 tablespoons Apple, Pear, and Ginger Chutney (according to taste)
1/4 small red onion, sliced paper thin (optional)
Olive oil or butter for brushing the bread
Arrange four slices of bread on a work surface and spread each with 1 tablespoon of chutney (or more for enthusiastic chutney lovers). Top with turkey, onions (optional) and Swiss. Top with the remaining slices of bread. Brush the outside of each sandwich lightly with the oil or butter.
Heat a heavy nonstick skillet or sandwich press over medium high heat and add the sandwiches, working in batches, if needed. Lower the heat to medium-low, browning the sandwiches slowly, until lightly crisped on the outside and the cheese begins to melt (I love this part!). Turn over and repeat on the second side.
Serve each sandwich cut into halves or quarters.
