The table is set, the wine is chilling, and the turkey is roasting. You’re ready for Thanksgiving.
But are you ready for the day after Thanksgiving? Have you thought about what to do with all of those delicious leftovers? There are the obvious choices…turkey sandwiches, turkey soup, or simply heating up a plate filled with all of your favorites. But let’s think outside the box.
I’m fairly certain I discovered a version of this recipe on one of my many Thanksgivings growing up. I don’t know about you, but green bean casserole is a staple on my family’s Thanksgiving table. To me, it’s the ultimate comfort food. Well, that and grilled cheese sandwiches. So why not combine them both?
You can use slider rolls if you have them…or just some regular ol’ dinner rolls leftover from your Thanksgiving feast. Use any cheese you like, but I like Brie as it pairs well with mushrooms. (In fact, if your local grocery store sells mushroom Brie, go for that!)
After you butter the rolls, assemble the sandwiches in the following order: Cheese, turkey, green bean casserole, fried onions (the kind you put on green bean casserole), and more Brie. In hindsight, I would’ve added even more cheese – because when you’re making grilled cheese sandwiches, you can never have enough cheese.
Definitely heat up the turkey and casserole in the microwave before putting them on the bread, as they won’t completely warm during the grilling process otherwise.
Grill each side over medium heat until browned and toasted and the cheese is melted.
Serve hot. And then repeat the process over again – you’re probably gonna want seconds!