You guys. I am so happy to share with you THIS recipe. Not only does it #usewhatyouhave aka LEFTOVERS, it uses Thanksgiving leftovers!!! Say what?
I really do love a good open faced sandwich. And when it’s pretty, like this one is, (you eat with your eyes first), it’s just perfect. To make it even more special, I made it using American Raw Honey, their sage honey to be more specific.
We are layering flavors…. HUGE flavors with this recipe. Crispy sourdough, cream cheese, ham, stuffing, tart cranberry sauce, creamy over sunny side egg, with a hint of sweet sage honey, and topped with a sprinkle of fresh sage and black pepper.
It’s a recipe for the books. A recipe that you’ll know by heart, and make year after year.
Thanksgiving Breakfast Sandwich
6-8 medium slices sourdough bread
4 tbsp. whipped cream cheese
1 tsp. chunky garlic
Pinch of kosher salt
Ham or turkey slices
1/2 cup Monterrey jack cheese, shredded
Eggs, sunnyside or poached (one for each slice or sandwich)
American Raw Honey, Sage Honey (you can grab yours here)
Fresh sage and black pepper
Preheat your oven to 400 degrees.
Place your sliced sourdough on a large baking sheet. Drizzle with a little butter if desired. Bake for 8-10 minutes until golden. Remove from the oven and begin to layer your sandwich.
Mix together the cream cheese and garlic. Spread a light layer on top of each toasted sourdough bread slice.
Then place a slice of ham, spread some stuffing, cranberry sauce and sprinkle with a little Monterrey jack cheese.
Return the sandwiches back to the oven for 5-8 minutes.
Meanwhile cook your eggs to your liking.
Remove the sandwiches from the oven. Heat 1 tbsp. sage honey for 10-15 seconds in the microwave. Drizzle the American Raw Honey, sage honey over the sandwiches. Top with your sunny side egg. Sprinkle the egg with fresh black pepper, fresh chopped sage and more honey if desired. Serve warm.
Happy breakfast making!! XO