Tasty Turkey Sub -- The Table That Held Us Together

Thanksgiving this year was the smallest it's been in my memory — just the three of us, no Tom Whelan because his daughter made a strong case that he shouldn't be in a group this year, no Ruth from Billings, no one from outside the household. Mom was philosophical about it. She said she'd had Thanksgivings like this before, during the hard years, and a good meal with the right people is a good meal regardless of the headcount. She was right.

I did the whole thing myself this year. Turkey brined as always, but I also made the gravy, the mashed potatoes, the cranberry sauce, the stuffing — everything. Mom sat at the kitchen table with her coffee and offered directions she knew I didn't need, which is her version of participation and is welcome. Dad helped peel potatoes and then sat with a book while the cooking continued around him.

We called Tom from the dinner table. He'd made himself a meal and was doing fine, he said, though the house was quiet. He read us a paragraph from a new section of the manuscript — a horse named Thunder from the late 1980s, a young stallion that had required the most patient handling of any horse Tom had ever shod, the owner certain the animal was impossible, Tom certain he wasn't. He read it and we listened and Mom said: That's wonderful, Tom. He said: Happy Thanksgiving, Colleen. There are calls you're glad to have made.

Ate well. We always eat well. In a year that has been hard in most directions, the table has been consistently good, which is not a small thing to have to say at the end of it.

We ate well that day — really well — and when I think about what made it feel like Thanksgiving despite everything, it was the turkey. It always comes back to the turkey. This Tasty Turkey Sub is the kind of recipe I reach for when I want that same comfort on a quieter scale: all the familiar flavors of the holiday, layered into something you can make without the whole-day production. Mom would approve. Dad would eat two.

Tasty Turkey Sub

Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes | Servings: 4

Ingredients

• 4 sub or hoagie rolls, split
• 1 lb sliced deli turkey breast
• 4 slices provolone or Swiss cheese
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 cup shredded lettuce
• 2 medium tomatoes, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup sliced black olives (optional)
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon dried oregano

Instructions

1. Toast the rolls. Brush the cut sides of each sub roll lightly with olive oil and toast in a skillet over medium heat or under the broiler for 2—3 minutes, until golden at the edges.
2. Mix the spread. Stir together the mayonnaise and Dijon mustard in a small bowl. Season with a pinch of salt, pepper, and dried oregano.
3. Build the base. Spread the mayonnaise mixture generously on both cut sides of each toasted roll.
4. Layer the turkey. Divide the sliced turkey evenly among the four rolls, folding or layering for a full, generous portion.
5. Add the cheese. Lay a slice of provolone or Swiss over the turkey on each sandwich. If you prefer melted cheese, return the open-faced subs to the broiler for 1—2 minutes until the cheese is just bubbling.
6. Top with vegetables. Layer on the shredded lettuce, tomato slices, and red onion. Add black olives if using.
7. Season and serve. Add a final pinch of salt and pepper, close the subs, and serve immediately while the rolls are still warm.

Nutrition (per serving)

Calories: 480 | Protein: 32g | Fat: 18g | Carbs: 46g | Fiber: 3g | Sodium: 1140mg