Recipes

TV Thanksgiving Dinner: Tony Soprano’s Turkey Sammies

November 25, 2015

One of television’s most beloved, morally-askew, completely dysfunctional families came in the form of The Sopranos. As Italian-Americans, food was important to the mob, a gathering of patriarchs and their families to bring normalcy to their life of crime. Over the years, The Sopranos taught celluloid fans much about their own crooked Thanksgiving traditions—from never forgetting to bring leftovers to your cousins on house arrest, to smuggling contraband in the seasonal birds. This recipe’s an ode to Gigi and Uncle June. We’ve even put beer in the gravy as a nod to the Sopranos’ love of the drink.

IMG_9746-2

Tony’s Turkey Sammies

Total Time: 20 minutes
Yield: 3 sandwiches

Ingredients: Beer Gravy

  • 2 tbsps flour
  • 1 can beer
  • 1/2 chicken stock cube
  • salt and pepper, to taste

Procedure: Beer Gravy

  1. In a pan, heat the butter until melted.
  2. Add in the flour and stir, and cook for about 2 minutes.
  3. Add in the beer while whisking constantly.
  4. Add the chicken cube and salt and pepper, and stir to combine/dissolve.
  5. Continue whisking until the gravy bubbles and thickens, about 5-8 minutes.
  6. Set aside and keep warm.

Ingredients: Sandwich

  • 6 slices bread
  • 3 tbsps mayonnaise
  • 3 tbsps mustard
  • 2 small tomatoes, sliced
  • 3 tbsps lingonberry jam (can be replaced with strawberry)
  • 18 slices turkey breast
  • 3 lettuce leaves
  • 1 recipe beer gravy

Procedure: Sandwich

  1. Toast the bread until golden brown.
  2. Evenly divide the mayonnaise amongst three slices of bread, do the same with the mustard. The slices with mayo will be the bottom of the sandwiches, the slices with mustard will be the top.
  3. Layer each piece of mayo-covered bread with a third of the tomatos, jam, turkey, and lettuce.
  4. Pour over a third of the beer gravy, then top the sandwich with the mustard covered bread.
Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

FOLLOW
0 comments in this post SHOW

Comments are closed.

Keep on

Reading