The Sandwiches

My family claims that Thanksgiving turkey pays the key dividends after the feast is over: It’s the leftovers that count, and sandwiches win hands-down.

My husband’s favorite sandwich reveals a totally go-for-broke palate. His “special” features all manner of reheated leftovers--sliced turkey and stuffing sauced with gravy, served warm, open-face, on soft commercial white bread with cranberry sauce on the side. Turkey club and turkey Reuben may come to mind, but his favorite prevails the day after Thanksgiving.

One thing is certain: The most successful leftover dishes build on favorites. This being said, consider these sandwich recipes: chopped turkey salad with pita bread or turkey salad Caesar with garlic croutons. Each makes a great informal meal, always with cranberry sauce on the side. Although these recipes serve two, they can easily be doubled or tripled.

Mandel’s latest book is “Celebrating the Midwestern Table” (Doubleday & Co., 1996).

CHOPPED TURKEY SALAD WITH WARM PITA BREAD

SALAD

1 1/2 cups diced cooked turkey meat

2 cups diced romaine lettuce

2/3 cup chopped radicchio

2/3 cup seeded, diced tomatoes

4 strips cooked bacon, crumbled, preferably applewood smoked

1/4 cup diced red onion

1/4 cup crumbled blue cheese

Combine turkey, romaine, radicchio, tomatoes, bacon, onion and blue cheese in bowl. Toss well. (Salad can be assembled several hours ahead and refrigerated.)

DRESSING

1 tablespoon plus 1 teaspoon oil

1 tablespoon plus 1 teaspoon water

3/4 teaspoon red wine vinegar

3/4 teaspoon Dijon mustard

1/8 teaspoon salt

Freshly ground pepper

Combine oil, water, vinegar, mustard, salt and pepper to taste in small bowl. Refrigerate until ready to use.

ASSEMBLY

2 (5-inch) pita rounds, halved crosswise

Avocado is a great addition to this salad.

Wrap pita halves in foil. Bake at 350 degrees until very warm, about 12 minutes.

Toss salad with dressing until well mixed. Taste and adjust seasonings, including vinegar.

Spoon on 2 dinner plates with pita halves on side. Let rest few minutes before serving.

2 servings. Each serving:

404 calories; 636 mg sodium; 103 mg cholesterol; 24 grams fat; 7 grams carbohydrates; 39 grams protein; 1.04 grams fiber.

TURKEY SALAD CAESAR SANDWICH

3 1/2 tablespoons light mayonnaise

2 1/2 tablespoons lemon juice, plus more if needed

2 1/2 tablespoons grated Parmigiano-Reggiano, plus thin slices for serving

1 tablespoon water

1/8 teaspoon anchovy paste

Freshly ground pepper

1 3/4 cups diced cooked turkey meat

Olive oil cooking spray

4 (1/2-inch thick) slices rustic white bread

1 large clove garlic, split

1 1/2 cups thinly sliced Romaine lettuce

The easiest way to slice Romaine leaves is to stack them, then slice thinly. Garnish these sandwiches with paper-thin slices of Parmigiano-Reggiano if desired.

Combine mayonnaise, lemon juice, Parmigiano-Reggiano, water, anchovy paste and pepper to taste in bowl. Add turkey and mix well. Mixture should be tangy; season with more lemon juice and pepper if desired. (Recipe can be made to this point 1 day ahead and refrigerated.)

Lightly spray both sides of each bread slice with cooking spray. Rub cut side of garlic on both sides of each slice. Arrange in single layer on baking sheet and broil 5 inches from heat source until lightly browned and sizzling, about 30 seconds. Turn and grill until lightly browned, 30 seconds.

Put 2 slices bread on each of 2 dinner plates. Divide lettuce evenly on each slice. Spoon turkey salad on each slice, leaving fringe of lettuce exposed. Top with Parmesan slices. Serve immediately.

2 servings. Each serving:

550 calories; 823 mg sodium; 102 mg cholesterol; 19 grams fat; 44 grams carbohydrates; 47 grams protein; 0.46 gram fiber.

Vietri “Boxwood” dinner plate from Yellow Door, Rolling Hills. John Matouk placemat and napkin from Room with a View, Santa Monica. Amber fork from Room at the Beach, Malibu/