I’m all about Thanksgiving. It’s my favorite holiday. Partially because my extended family gets together at my parents’ home and we just giggle and laugh and tell funny stories and eat lots of amazing food. I couldn’t think of a better way to spend my holidays (well, maybe on an island under a palm tree but for now, being with my family is the best, hehe). This year, we had a lot of food and I had fun this weekend creating recipes with the leftovers in my parents’ fridge. Everything from Brussels sprouts to sweet potatoes to roasted red peppers and lots of fresh herbs. I made a few recipes myself on toasted sandwich bread with these new hummus spreads that I can’t wait to share with you and then I chose the best sammie to share with all of you. I’m warning you, it stacks pretty darn high but it’s SO worth it. So worth it.
So come on, I wanna show you how to build your own post-Turkey day sandwich.
So, here’s what I did on Saturday.
I raided my parents fridge. If you follow me on instagram, you saw a full on video of what’s inside my parents fridge. I played around for a few hours in my kitchen and pondered what to make for all of you. I thought of adding cranberry sauce and some other usual T-day ingredients but you know what? I thought to myself, why give them a recipe that’s usual and expected and the same ol’ same ol’ thing. I’m surely not the same ol’ same ol’ kinda girl and I’m different so I wanted to share something unique that you weren’t expecting. Now, that means you may need a fork and sharp knife for this baby. Just warning you. There’s everything from roasted veggies to hummus to fresh herbs to warm, toasty bread in here and I have a feeling you’re going to wish you had this recipe on Friday. So, how did I make this taste so fabulous? Well, as with many of my recipes. There’s a super special ingredient in here.
Enter Sabra Hummus Spreads. I used the Honey Mustard flavor but you can surely use any of the flavors they’ve got. My clients (and parents) love that they’re Non-GMO Project Verified and they’re easy to spread and squeeze onto sandwiches, wraps and snacks like raw veggies. My favorite way to enjoy them? Well, it’s in a salad! But I know that none of you are in the mood to look at a salad today. I mean, come on, everyone ate way too much this weekend and the idea of a salad with leftovers just doesn’t sit right. Now…a sammie with leftovers. Yes, 100 percent. I know that’s what you want. These tasty spreads come in three tasty flavors: Honey (which my mother loved), Sea Salt and Cracked Pepper (which was nice n’ spicy), and Garlic Herb- and they’re all amazing spread on a sandwich. Creamy, thick and flavorful. If I had to pick three words to up these spreads, that would be it.
I took a trip down to the Sabra plant a few years ago and was amazed that they grow their own chickpeas in Virginia…then a few months ago they invited me down to their farm again to show me some of their new products and I was amazed and so thrilled to see so many new flavors and product offerings. Many of my clients use their hummus instead of processed salad dressings and dips that line the aisles of the food stores (you know-the ones served alongside potato chips and other chips that are full of ingredients we can’t pronounce). Ya, steer clear of those folks. These Sabra spreads are different. They’re fresh-tasting, loaded with protein and a whole lotta flavor so if you’ve got kids in your home and you’re looking for ways to jazz up their lunchbox, you can squeeze on a dollop of hummus onto crackers or raw carrot sticks for them. It’s also super easy to clean up because there’s no mess with a squeeze bottle. Easy peasy.
So, whatever Turkey-day leftovers you have this week, toss them together onto some toasted bread. I promise you, you’ll never look at leftovers the same way. Roasted cauliflower or broccoli? Use those in place of my Brussels sprouts. I used leftover sweet potatoes that my Aunt Val made and leftover Brussels sprouts that my mother made on Thursday and they were delish. I heated them up for a few minutes on the stove top with some avocado oil but if you don’t have leftovers, no worries- I’ve created a recipe below just for you. And don’t worry if you don’t have the exact ingredients below. If you’ve got leftover mashed sweet potatoes, use those in place of my potatoes. There’s no need for mayo on your sandwiches when you can use hummus instead. I assure you, you’ll be pleasantly surprised at all the flavor in here.
- 2 large sweet potatoes
- 1 lb. Brussels sprouts. halved
- 1 Tbsp. extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- 2 Tbsp. Sabra Honey Mustard Spread
- 8 slices gluten-free bread, toasted
- 6 roasted red pepper slices
- 4 Tbsp. gravy
- 1 tsp. finely chopped fresh parsley
- Preheat the oven to 375 degrees F.
- Rub the oil on the sweet potatoes and the Brussels sprouts. Lay them on the baking sheets and roast for 30 minutes or until tender.
- Remove from the oven and set aside. Cut the sweet potatoes into small ½ inch pieces.
- Spread the Sabra Honey Mustard Spread on four of the toasted bread slices. Top with the roasted red peppers, Brussels sprouts and sweet potatoes. Drizzle with the gravy and sprinkle with the fresh parsley.
- Serve immediately.
This post was sponsored by Sabra. All opinions are my own.