LCBO Food & Drink Autumn 2025

SMALL TALK

Find a recipe for Thanksgiving Stuffing Mushroom Caps with Green Beans at LCBO.com/fdautumn25

Cheesy Potato “Bread”

Sandwiches with Turkey, Brussels

Sprout Slaw & Maple Onions

Viral potato “bread” is just a raft of thinly sliced potatoes covered in Gruyère and mozzarella. Baked until crisp and gooey, it’s a deca dent, gluten-free base for a sandwich. We’ve folded it around roast turkey, crunchy slaw and caramelized onions, creating the ultimate Thanksgiving sammie. MAPLE ONIONS 1 tbsp (15 mL) olive oil 2 cups (500 mL) thinly sliced Vidalia onions 2 tbsp (30 mL) pure maple syrup BRUSSELS SPROUT SLAW 6 small Brussels sprouts, trimmed 3 tbsp (45 mL) mayonnaise 1 tbsp (15 mL) olive oil 1 tbsp (15 mL) white wine vinegar 2 tsp (10 mL) Dijon mustard 2 tsp (10 mL) honey 2 slices cooked bacon, crumbled 3 tbsp (45 mL) sliced almonds, toasted Salt and freshly ground pepper to taste CHEESY POTATO “BREAD” 2 large Yukon Gold potatoes 2 tbsp (30 mL) olive oil 2 tsp (10 mL) salt 1/2 cup (125 mL) grated mozzarella 1/3 cup (80 mL) grated Gruyère

Cook, stirring occasionally, until onions start to caramelize, 15 to 20 minutes. Add maple syrup. Cook, stirring often, until onions are nicely caramelized, 3 to 5 min utes. Transfer to a plate and cool completely. 2. For the slaw, carefully slice Brussels sprouts thinly using a mandoline or a chef’s knife. 3. In a large bowl, whisk mayo, oil, vinegar, mustard and honey until combined. Add Brussels sprouts, bacon, almonds, salt and pepper. Mix until combined. Cover and refrigerate while you make potato “bread.”

4. For the potato “bread,” preheat oven to 400ºF (204ºC). Line a bak ing sheet with parchment. 5. Using a mandoline, cut 28 rounds, about 1/8 inch (3 mm) thick, from centres of potatoes, saving potato ends for another use. In a medium-size bowl, toss potato slices with olive oil and salt. Layer potato slices on the baking sheet in four rows of seven, making sure they overlap. You want to create a large rectangle with no gaps. Sprinkle cheeses evenly overtop. Bake until golden brown and bubbling, 25 to 30 minutes. Remove from oven and cool 3 to 5 minutes.

6. Gently and carefully flip potato “bread” over. Fold in half length wise and fold back to create sandwich crease. Fill one half with maple onions, slaw and turkey. Fold uncovered side over to form sandwich. Cut into six pieces and serve immediately. WHAT TO SERVE Trius Chardonnay VQA LCBO 497248, $17.95 A roast turkey dinner with cheesy potatoes in every bite! Match accordingly with a full-bodied, lightly oaked Ontario Chardonnay full of nutty, buttery layers. Serves 6 as an appetizer

4 slices roast turkey, 1/4 inch (5 mm) thick

1. For the onions, heat oil in a medium-size frying pan over medium heat and add onions.

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