Try a “bubble and squeak” sandwich

Usually, the best thing about sad-sack, tepid, listless leftovers is that they taste better than that from which they came. A night or three in the refrigerator does the trick, plus some day-of-service tinkering before you send them forth.

Truly, for decades, I have had to weigh my palate’s judgment on which I prefer: Thanksgiving dinner’s spread, or how some of its elements are rearranged on Friday into the most memorable sandwich of the year.

The British amalgam of leftovers from Sunday dinner called “bubble and squeak” is perfectly adaptable to leftovers from our Thanksgiving feast and one we should adopt with alacrity. It is one of that lexicon of oddly-named U.K. dishes so endearing in title to travelers. It apparently gets its name for how the leftover cabbage produces those two sounds when it hits the skillet on reheating.

Because we rarely serve cabbage, in the common way, for Thanksgiving dinner, our substitute is what the French call “petit choux” (“small cabbages”), our ubiquitous Turkey Day side of Brussels sprouts.