The Luxurious Bread Martha Stewart Uses For Thanksgiving Leftover Sandwiches

What does Japanese milk bread bring to the Thanksgiving leftover table?

Shokupan, commonly referred to as Japanese milk bread in the U.S., is a delightfully fluffy and moist bread found in many Asian bakeries. Sliced into thick squares, it boasts a subtly sweet and buttery taste, with a light yet dense texture that simply melts in your mouth. Essentially, it’s the ultimate white bread, enriched with even more butter and milk. While it’s a relatively new trend in America, it has been a beloved staple in Japan for many years. It’s perfect for dishes like French toast and has the added benefit of staying fresh longer than other bread varieties.

So, what makes it the ideal choice for your Thanksgiving leftover sandwich? According to Martha Stewart, it’s the exceptional blend of textures and flavors that come together in one deliciously sweet, savory, crunchy, and creamy bite.

To enhance the experience, she recommends lightly toasting the milk bread for a delightful crispiness and adding iceberg lettuce for an extra crunch. She also layers in either mayonnaise or Russian dressing, along with a tangy cranberry sauce. When you combine these ingredients with your Thanksgiving leftovers between two slices of thick milk bread, you create the perfect bite.

If you don’t have milk bread available, Hawaiian rolls are a great alternative, providing that desired touch of savory sweetness. For those feeling adventurous, Stewart also shares her own recipe for making Japanese milk bread at home. Whichever route you choose, be sure to try Stewart’s tips this Thanksgiving season!