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Chef's Corner: Thanksgiving Fixings Turkey Sandwich


A sandwich, of course, is often a combination of flight of fancy and ingredients on hand. Thanksgiving leftovers provide a lot of possibilities. This is one we make every year. Get extra yams just for the chips!


Thanksgiving Fixings Turkey Sandwich with Home Made Yam Chips


The Sandwich


Amounts don't really matter... build from what you've got

  • Bread. We like sourdough, but often look for a sliced French loaf

  • Dijon mustard

  • Avocado, sliced with a touch of salt

  • Cranberry sauce

  • Ham slices (we like a good quality Black Forest)

  • Goat cheese (brie, or even Swiss, among others, would be wonderful as well)

  • Cooked turkey

We like to toast the bread. Assemble and serve with yam chips.


Yam Chips


You could do this in an oven, but the microwave is quick and easy.

  • Yams or sweet potatoes

  • Touch of oil, from a spray can is easiest

Clean and scrub the potatoes with water. We leave the peel on. Thinly slice the potatoes. A mandolin (if you are very careful) is a great tool.


Put a very light coat of oil on the microwave platter. Arrange the chips on the platter and cook.

Cooking times vary depending on the power of your microwave. With ours we'll start with 3 or 4 minutes at high power. Then continue to cook for 45 to 60 second increments until the potatoes have hardened up. At this stage keep a close eye as they can burn quickly. When they start to darken just a bit they are cooked enough to remove from the microwave. They will harden up further over the next 20 minutes or so.


Here's how they look when done. As you can see the chips shrink as they cook. We like to use sriracha sauce like ketchup with these chips. The hot flavors go great with the sweet/savory sandwich.


We make potato chips with the same method, spraying oil both on the platter and a little on top of the raw chips. Salt potato chips after they are cooked. We don't salt the yam chips.


WINE SUGGESTION: So many flavors, so many wines. We would go with a red, probably a zinfandel.

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