Pretty sure everyone has come across this sandwich, haven’t they?
If you haven’t, a gobbler is a sandwich made from Thanksgiving leftovers. Typically it’s turkey, stuffing, and cranberry sauce, on toast. They are really common in diners and pubs and delis here in NEPA this time of year. And since we’re not special, I imagine they’re pretty beloved elsewhere as well.
So, I’m thinking about some that we’ve had, and I’m thinking about variations. The best gobbler both Mrs and I have had is from The Tipsy Turtle. They call it a Thanksgiving Melt, but it’s a gobbler. It’s grilled, with melted cheese. That sucker is HUGE, you can’t tell from the picture. I usually eat the fries and half the sandwich, because fries don’t travel. This is a genuinely excellent sandwich.
The second best is from Pierce St Deli, and it is made as a panini. It’s smaller than the Thanksgiving Melt, but still a pretty good sandwich… not as good, but still pretty good.
Common elements to these are that they have the same ingredients, have cheese, and, I think most importantly, both are grilled/griddled/panini’d.
And finally, to the point. This is a sandwich that is obviously ridiculously easy to make. I think because it’s going to be kind of thick, the turkey and stuffing should be hot at assembly, then applied and grilled/griddled. And it probably would take variations well, up to whatever the amount of ingredients two slices of toast (or panini) can comfortably hold!
My very first thought is to use jellied cranberry sauce instead of cranberry mayo. Then serve the sandwich griddled, with a small ramekin of gravy for dipping. I could be persuaded to keep the mayo, though.
My second thought is, after griddling it and at time of serving, open it up and put that coleslaw on that sucker.
Mashed potatoes? Nah. Maybe on the side. Sweet potato casserole? Maybe instead of stuffing. But, if you’re having ham, or ham and turkey, that would be intriguing at the least, I think.
What would you do with this idea, assuming you are in on it?
If you haven’t, a gobbler is a sandwich made from Thanksgiving leftovers. Typically it’s turkey, stuffing, and cranberry sauce, on toast. They are really common in diners and pubs and delis here in NEPA this time of year. And since we’re not special, I imagine they’re pretty beloved elsewhere as well.
So, I’m thinking about some that we’ve had, and I’m thinking about variations. The best gobbler both Mrs and I have had is from The Tipsy Turtle. They call it a Thanksgiving Melt, but it’s a gobbler. It’s grilled, with melted cheese. That sucker is HUGE, you can’t tell from the picture. I usually eat the fries and half the sandwich, because fries don’t travel. This is a genuinely excellent sandwich.
The second best is from Pierce St Deli, and it is made as a panini. It’s smaller than the Thanksgiving Melt, but still a pretty good sandwich… not as good, but still pretty good.
Common elements to these are that they have the same ingredients, have cheese, and, I think most importantly, both are grilled/griddled/panini’d.
And finally, to the point. This is a sandwich that is obviously ridiculously easy to make. I think because it’s going to be kind of thick, the turkey and stuffing should be hot at assembly, then applied and grilled/griddled. And it probably would take variations well, up to whatever the amount of ingredients two slices of toast (or panini) can comfortably hold!
My very first thought is to use jellied cranberry sauce instead of cranberry mayo. Then serve the sandwich griddled, with a small ramekin of gravy for dipping. I could be persuaded to keep the mayo, though.
My second thought is, after griddling it and at time of serving, open it up and put that coleslaw on that sucker.
Mashed potatoes? Nah. Maybe on the side. Sweet potato casserole? Maybe instead of stuffing. But, if you’re having ham, or ham and turkey, that would be intriguing at the least, I think.
What would you do with this idea, assuming you are in on it?
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