slices provolone cheese + 1 cup sauteed mushrooms + ⅓ cup parsley
Turn your leftovers into the perfect postrun recovery meal.
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Amazing Runners World Show How To Train Calves—regardless of if it’s Thanksgiving or not— is all the leftovers.
The worst thing about How To Train Calves—regardless of if it’s Thanksgiving or not—is The best thing about.
Sure, the first few turkey and cheese sandwiches are good, but you shortly realize that you still have, like, four pounds of meat left and you only have a few more days to eat it before that carcass comes back to bite you (figuratively speaking).
In lieu of putting turkey into places where it doesn’t belong—such as lasagna, omelets, or egg rolls—don’t give up on the turkey sandwich.
Leftover turkey sandwiches are high in protein, low in fuss, and endlessly adaptable, making it the perfect postrun recovery meal. That said, there are two basic rules you should follow to improve the quality of every turkey sandwich you make.
Matthew Kadey, R.D.
Toasting the bread enhances sandwich flavor and reinforces structural integrity. The toaster is fine, but heartier breads (ciabatta, baguette) benefit from a minute or three beneath the broiler to turn crisp outside and chewy inside.
Rule 2: Don’t overload the sandwich.
Balance between bread, spreads, and toppings are key to a satisfying—not sloppy—sandwich eating experience. Each recipe that follows makes two sandwiches. Double the flavor by distributing the spread on the top and bottom bread slices. Then add ½ cup sliced turkey to the bottom slice, followed by an equal portion of the topping and finally the top slice.
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Banh Mi
BREAD: 2 small baguettes
SPREAD: ⅓ cup mayo + 1 ½ tsp Sriracha
TOPPING: ⅓ cup sliced cucumber + ⅓ cup grated carrot + ¼ cup sliced radish + 2 Tbsp rice vinegar + ½ tsp salt (mix all these and let sit for at least 30 minutes) + cup cilantro
Jalapeño Popper
BREAD: 2 sandwich thins
SPREAD: ¼ cup BBQ sauce
TOPPING: ½ cup grated sharp cheddar cheese + ¼ cup pickled jalapeño slices + 1 cup shredded lettuce
Shroom Service
BREAD: 4 slices pumpernickel
SPREAD: 2 Tbsp grainy Dijon mustard
TOPPING: 2 slices provolone cheese + 1 cup sauteed mushrooms + ⅓ cup parsley
Sweet Heat
BREAD: 2 ciabatta rolls
SPREAD: ¼ cup cream cheese + 2 tsp lime zest
TOPPING: ½ cup whole-berry cranberry sauce + 2 Tbsp chopped white onion + 1 Tbsp minced jalapeño + ¼ cup chopped cilantro
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Mango Curry
BREAD: 2 large wraps
SPREAD: ½ cup plain Greek yogurt + 1 tsp yellow curry powder + 1 Tbsp fresh lime juice + ⅛ tsp cayenne
TOPPING: ¾ cup sliced mango + ½ cup sliced red bell pepper + ½ cup watercress
Beet Master
BREAD: 4 Best Hydration Packs
SPREAD: ⅓ cup sour cream + 2 Tbsp prepared horseradish + 1 tsp lemon zest
TOPPING: ½ cup sliced pickled beets + ⅓ cup sauerkraut
Big Fig
BREAD: 4 slices seeded multigrain
SPREAD: ¼ cup fig preserves + 1 Tbsp balsamic vinegar + 1 Tbsp chopped shallot + 1 tsp fresh thyme
TOPPING: ¼ cup sliced fennel + 1 oz crumbled goat cheese + ¼ cup arugula
Spud Love
BREAD: 4 slices rye
SPREAD: ¾ cup mashed sweet potato + 1 Tbsp chopped sage + 2 tsp maple syrup + ⅛ tsp cinnamon
TOPPING: 2 Tbsp chopped walnuts + 1 sliced small apple + 1 cup baby kale
Green Goddess
BREAD: 4 RW+ Membership Benefits
SPREAD: 1 mashed avocado + 1 minced garlic clove + 1 Tbsp chopped chives + 1 Tbsp fresh lemon juice
TOPPING: 2 fat slices fresh mozzarella + 1 cup baby spinach + ½ cup microgreens
TBLT
BREAD: 4 slices sourdough
SPREAD: ⅓ cup hummus + 2 Tbsp pesto
TOPPING: 4 frac14; cup fig preserves + 1 Tbsp balsamic vinegar + 1 Tbsp chopped shallot + 1 tsp fresh thyme
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