Thanksgiving Leftover Ideas: Turkey Sandwich for National Bread Month

Thanksgiving Leftover Ideas Turkey Sandwich for National Bread Month

November is National Bread Month, did you know that?  What better month for making sandwiches than November?  By the end of a normal November our family has eaten more sandwiches than any other month, hand’s down.  Turkey from Thanksgiving Leftovers make some of the best kinds of sandwiches from bbq to grilled this month will be no different from the November’s of the past.  Now let’s learn a bit about the origin of the sandwich.

The Grain Foods Foundation features great recipes by Chef Bryan Voltaggio and many of these recipes use turkey as an ingredient to help you figure out ways to use your Thanksgiving leftovers.  From California Turkey Sandwiches to the standard Leftover Turkey Sandwich (similar to that above) you can find a ton of ideas on how to use up that extra turkey. Sandwiches are one of the easiest ways to use your leftovers and since bread is the most important ingredient for making a healthy and delicious sandwich this subject is perfect for National Bread Month.

2012 Marks the 250th Year of the Sandwich

Although there is no clear inventor of the sandwich, there are some very famous stories about where the idea came from….  I heard it was the 4th Earl of Sandwich asking for meat between two slices of bread to keep his hands clean while playing cards, but I’ve also heard that the word “sandwich” appeared in Edward Gibbons (1737-1794), English author’s journal on November 24, 1762. “Gibbon recorded his surprise at seeing a score or two of the noblest and wealthiest in the land, seated in a noisy coffee-room, at little tables covered by small napkins, supping off cold meat or sandwiches, and finishing with strong punch and confused politics.” (as sited by whatscookingamerica.net)

 The Goodness of Bread

• Bread and grain foods provide many essential nutrients our bodies need to stay healthy and help fight diseases such as heart disease, diabetes, some cancers and birth defects.
• Whole grains are a good source of fiber and complex carbohydrates – and are naturally low in fat.
• Enriched grains are also a good source of complex carbohydrates and are one of the major sources for iron and folic acid in our diets.

Are you Team Whole Grains or Team White Bread/Enriched Grains?

Personally, I’m Team Grains.  I find that for our family there are times when I soft squishy piece of white bread/enriched grains can’t be beat – like for a tuna sandwich or PBJ.  Other times whole grain bread works so much better – like for a California Turkey Club.  Regardless of what team you are on they both have something good to offer.

About White Bread/Enriched Grains

• White bread – whether it be sliced or as rolls and buns – is enriched, meaning that B vitamins including thiamin, and riboflavin  have been added back in approximately double the amount of whole grains and niacin has been added back in its original amount.
• Folic acid is fortified to over twice the amount found in whole grains.
• Enriched grains are the primary source of folic acid in Americans’ diets and, according to the CDC , have been credited with a 36 percent reduction in birth defects since the FDA mandated fortification of enriched grains in 1998.
• Enriched grains are also a major source of iron in the diets of most Americans and are a good source of complex carbohydrates.

About Whole Grains

• Whole grains are a good source of complex carbohydrates, numerous vitamins and minerals, and are naturally low in fat.
• Whole grains are a good source of fiber and other important nutrients, such as selenium, potassium and magnesium.
• Whole grains may lower risk of heart disease, some cancers and diabetes as well as other disorders, such as hemorrhoids, irritable bowel syndrome and diverticular disease.