Open Faced Turkey Cranberry Enchilada Melt

Every year a week or two before Thanksgiving, the conversation in our family goes a little some thing like this…

Person 1: “let’s just do a simple meal this year.”

Person 2: “yes, totally agree. just turkey, stuffing, cranberry sauce, potatoes and something green.”

Person 1: “yes, perfect. We don’t need ALL THAT FOOD!”

Person 3 (my mom): “Ok, but I love the butternut squash.”

Persons 1 & 2: “Ok, we’ll do butternut squash too”

Person 3 (my mom): “Oh, and we HAVE to have the mushrooms.”

Persons 1 & 2: <eye rolling begins>

Person 3 (my mom): “And the artichokes!”

Persons 1 & 2: “Mom! That’s not simple any more!”

And on, and on and on….

So of course we inevitably end up with a Thanksgiving table packed to the gills with every hot plate in the house used up underneath all the serving dishes. Simplicity is apparently not possible in my family.

Which leads to me being sent home with 2 big pyrex filled baking dishes worth of leftovers and a husband who pretty much wants to kill me when I tell him we’re eating Thanksgiving dinner for the 5th night in a row.

So this year, I’m attempting to get a bit more creative with how we use leftovers and this sandwich is meal #1. It’s like Thanksgiving goes Mexican on top of a buttered toasted roll. Sound weird? Yeah, probably a little. But…it’s basically like the inside of an enchilada gets a Thanksgiving makeover and then gets slathered on a sandwich roll. How can you not like that?!