To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
2

INGREDIENTS:

2 slices good white bread per sandwich
sliced cooked yams as needed (see hints below)
cranberry sauce as needed
sliced turkey as needed

2 large eggs
2-3 Tbs milk

butter as needed for sauteing sandwiches

approx. 3/4-1 cup turkey gravy

PROCEDURE:

Beat a couple of large eggs......with a tiny splash of milk.....in a large shallow bowl and, depending on how many sandwiches you're making, you may need to do this more than once because you want the egg mixture to be deep enough to dredge the outside of the bread but not so deep that it soaks the inside of the sandwich.

When you're assembling the sandwiches (with the sliced yams, cranberry sauce and sliced turkey) you don't want to make them too thick because they need to be able to heat all the way through without overcooking on the outside....and you could preheat the oven to 350 degrees and finish them in the oven if you wanted to.

Melt 2-3 Tbs of butter in a large, nonstick pan on medium to medium high heat......and then lightly dredge both sides of each sandwich in the egg mixture......adding them to the hot pan as you go.

And, at this point, heat up the turkey gravy if you're planning on using it and stay with the sandwiches.......you might have to adjust the heat as you're lightly browning them on all sides and heating them all the way through.

When you're happy with the sandwiches, slice them in half and serve them with a knife and fork and turkey gravy right over the top!

HINTS:

Substitute baked squash for the yams.