I thought I would have more leftovers from Thanksgiving to make a week’s worth of lunch. But everyone in the house liked this sandwich so much, I was able to make them only two times before we ran out of leftover turkey. The sourdough and the porcini mushrooms were extra ingredients from the homemade stuffing I made. I ended up clearing our fridge out before the holiday weekend was over.

Ingredients:
leftover Thanksgiving turkey, sliced, heated in the broiler
4 slices of bacon
4 porcini mushrooms, chopped
sourdough bread, sliced, toasted

For onion relish:
1 yellow onion, thinly sliced
1/8 cup dark brown sugar
1/4 cup red-wine vinegar
1/4 cup balsamic vinegar

1. Make onion relish. In a saucepan, boil the onions in water until soft. Remove from heat and drain. Return to the pot and add brown sugar, red-wine vinegar and balsamic vinegar. Simmer in low fire until liquid is thick–I had this simmering until I was ready to assemble the sandwich. Stir occasionally.
2. Cook bacon. Using a skillet, cook about 4 slices of bacon until crisp. Remove to a paper towel-lined plate. Set aside.
3. Using the fat in the skillet rendered from the bacon, sauté mushrooms over medium heat until soft, about 4 minutes.
4. Assemble sandwich! Lay toasted bread halves on a chopping board. On one half, spoon the onions and top with the turkey and onion relish. Top with the other half and hold together using a toothpick.

Related post/s:
Brined and roasted Thanksgiving turkey recipe
Turkey bacon sandwich recipe with portobello and avocado