Chef Tracey Medeiros cooks up Thanksgiving leftovers

BURLINGTON, Vt. (WCAX) Green Mountain Sandwich with Maple Balsamic Vinaigrette
From The Vermont Non-GMO Cookbook (Skyhorse Publishing, Oct 2017) by Tracey Medeiros.

Maple Balsamic Vinaigrette :
Makes about 3 cups

2/3 cup high-quality balsamic vinegar

1/2 cup pure maple syrup

1 tablespoon Dijon mustard (equal parts grainy and smooth, combined)

11/4 cups sunflower oil, preferably non-GMO
Salt and freshly ground black pepper
Caramelized Onions
Makes about 1 cup
1 tablespoon unsalted butter

1 pound yellow or white onions, halved and sliced into 1/8-inch-thick half-rounds
Salt and freshly ground black pepper
Green Mountain Sandwich
4 slices of Vermont cheddar cheese

2 1/2 ounces thinly sliced roasted turkey, for each sandwich, homemade or store-bought*
1 Granny Smith apple, cored and cut into 1/8-inch slices
11/4 cups packed arugula

8 slices of bread, such as rye or multigrain, toasted
Pickles, optional

To make the dressing: Place the vinegar, maple syrup, and mustards in a blender and pulse until combined. While the machine is running, slowly add the oil until a creamy vinaigrette forms. Season with salt and pepper to taste. Set aside.

Note: If you are roasting the turkey yourself, caramelize the onions while the turkey is roasting in the oven.
To caramelize the onions: Melt the butter in a large skillet over medium heat. Add the onions and cook for 2 minutes, stirring frequently. Reduce the heat to low and continue to cook, stirring occasionally, until the onions are soft and caramelized, about 60 minutes. Season with salt and pepper to taste. Remove the onions from the heat and set aside.

To assemble the sandwich: Evenly divide the cheese on 4 slices of bread; top with turkey, apple slices, caramelized onions, and arugula. Drizzle each with the maple balsamic vinaigrette to taste. Season with salt and pepper to taste. Top with the remaining bread slices. Serve with a pickle on the side, if desired.