Morning-After Sandwich

By: Hannah Lee Leidy
Photo by Andrew Cebulka

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Serves 2 to 4


  • For the herb salad:

  • ½ cup parsley leaves and tender stems
  • ¼ cup picked celery leaves
  • Leaves from 4 sprigs tarragon
  • 1 teaspoon olive oil
  • Freshly squeezed lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • For the sandwich:

  • 4 slices brioche, toasted and buttered
  • 4 tablespoons apple butter
  • Leftover sliced turkey
  • 4 eggs, fried sunny-side up
  • 10 pickled grape halves (recipe follows)

  • For the pickled grapes:

  • 10 whole black peppercorns
  • 2 whole star anise
  • 2 whole cloves
  • 2 whole allspice berries
  • 1 whole dried chile de arbol
  • 1 cup white vinegar
  • 1 cup granulated white sugar
  • ½ pound red or black seedless grapes, washed and halved
  1. Make the salad: Toss all ingredients together. Set aside.
  2. Make the sandwich: Spread toast with apple butter and stack turkey on top. Place egg on turkey and serve herb salad and pickled grapes on the side or arrange herb and grape mix on top of turkey before topping with egg.

Pickled Grapes

Lightly toast whole spices and chile in a small pot over medium heat. When fragrant, add vinegar, sugar, and ¼ cup water. Bring just to a boil and remove from heat. Pour over grapes in a heat-proof storage container. Allow to completely cool at room temperature and then transfer to fridge, where they’ll keep for up to a week.

  • By Lauren Utvich

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