Day-After Thanksgiving Leftover Sandwich

Yield: 2 sandwiches
Time: 15 minutes (with leftovers)

Ingredients

Salmon or Turkey Salad

• 8 oz (225 g) poached salmon, flaked (or cooked turkey, shredded)

• 3 Tbsp Kewpie mayo

• 1 tsp sriracha

• ½ tsp toasted sesame oil

• 1–2 tsp rice vinegar

• ½ tsp soy sauce, to taste

• 1 tsp lemon zest

• 1 Tbsp fresh dill, finely chopped

• Freshly ground black pepper

To Build

• 4 slices Japanese milk bread (thick-cut)

• 1–2 tsp mayo (for bread)

• 1–2 tsp Blackcurrant Dijon mustard (for bread)

• 1 cup kale, finely shredded

• 1 tsp Dijon + pinch kosher salt (for kale)

• ½ small crisp apple, thinly sliced

• ¼ cup pickled red onion

• 1 ripe avocado, sliced (optional)

• Lemon wedge

• Salt & black pepper

Method

1. Dress the bread. Spread mayo on one slice of each sandwich and Dijon on the other slice. Set aside.

2. Mix the salad. Whisk Kewpie, sriracha, sesame oil, rice vinegar, and soy. Fold in salmon/turkey, lemon zest, and dill. Season with pepper (and a touch more soy if needed).

3. Soften the greens. Toss kale with 1 tsp Dijon and a pinch of salt; massage 30–45 seconds until slightly tender.

4. Season the avocado. Fan slices; sprinkle with salt, pepper, and a squeeze of lemon.

5. Assemble (bottom → top).
   Bottom (mayo side up): kale → apple → pickled red onion → salmon/turkey salad → avocado.
   Top (Dijon side down): close, press gently, halve, and serve.