Everyone knows that the best part of Thanksgiving dinner is the leftovers. In that spirit, we are now serving our famous Thanksgiving Sandwich. This sandwich proved so popular last year that we knew we had to bring it back for our guests again. But don’t wait – the Thanksgiving Sandwich will only be available for thirty days!  

We put a lot of love and hard work into every step of building the Thanksgiving Sandwich. 

First, of course, is the turkey. Our farmer friends Steve and Michelle Ellis pasture-raise all natural birds in Gray Court, SC. Our chefs slow smoke the turkeys over hickory, pecan, and cherry woods until they are perfect. 

First, of course, is the turkey. Our farmer friends Steve and Michelle Ellis pasture-raise all natural birds in Gray Court, SC. Our chefs slow smoke the turkeys over hickory, pecan, and cherry woods until they are perfect. 

We then make a classic cranberry sauce by simmering fresh cranberries with orange, fresh ginger, winter spices and sugar. 

We then make a classic cranberry sauce by simmering fresh cranberries with orange, fresh ginger, winter spices and sugar. 

Cornbread stuffing is next. Cornbread is made fresh, left to cool, and crumbled, then cooked with celery, onion, roasted garlic, butter, sage, rosemary, bay leaf, bread crumbs, and turkey stock. 

Cornbread stuffing is next. Cornbread is made fresh, left to cool, and crumbled, then cooked with celery, onion, roasted garlic, butter, sage, rosemary, bay leaf, bread crumbs, and turkey stock. 

The Thanksgiving Sandwich just wouldn’t be a fan favorite without our rich giblet gravy. The gravy includes leftover turkey bones, diced yellow onion, celery, garlic, chopped boiled eggs, fresh thyme, flat leaf parsley, turkey liver, gizzard and heart. It’s finished with butter, flour, turkey stock, our “magic dust” and fresh sage.

The Thanksgiving Sandwich just wouldn’t be a fan favorite without our rich giblet gravy. The gravy includes leftover turkey bones, diced yellow onion, celery, garlic, chopped boiled eggs, fresh thyme, flat leaf parsley, turkey liver, gizzard and heart. It’s finished with butter, flour, turkey stock, our “magic dust” and fresh sage.

Now that all of our homemade ingredients are in place, it’s time to build the perfect Thanksgiving Sandwich. It goes a little like this:

·      6 ounces of smoked turkey breast and thigh are placed on a slice of sourdough bread.

·      The turkey is topped with the cornbread stuffing.

·      We slather another piece of sourdough bread with mayonnaise and the cranberry sauce.

·      The sandwich is pressed together. We make these sandwiches in advance so that they may be wrapped tightly in plastic wrap. This helps to give the dish the same comforting flavor as the “day after Thanksgiving” sandwiches we all know and love.

·      When you order a Thanksgiving Sandwich at Bacon Bros, they are cooked with butter on our flattop grill to crisp up the bread.

·      We then finish the sandwich by pouring a generous amount of the rich turkey gravy.

 

And, voila, the best sandwich ever! For the next 30 days that is…