Thanksgiving, whether traditional or otherwise, is a necessity for me. It’s always been a favorite of mine most likely because it revolves around the gathering of friends and family with a central focus on food. While I won’t be spending this holiday with my immediate family this year, I will be with loved ones and new friends. I will spend it with a warm heart as well as a sense of peace.
Thanksgiving on the road is still Thanksgiving, so in order to translate that warm feeling from my heart to my taste buds, I’ll be making Thanksgiving Sandwiches for myself and my traveling companions.
Once upon a time, I heard of a deli in Las Vegas that served these and my curiosity was piqued. A sandwich with all of Thanksgiving’s bounty at once?! Where do I sign up? The deli is called Capriotti’s, and I did discover they have a location here in San Diego! While I haven’t visited, I did look up their famous sandwich, called The Bobbie, to see how they create it. Their version is simple! Shredded turkey, stuffing, cranberry relish and mayo on a sub roll. Devilish, isn’t it?
So here’s my plan… I’m going to brine a couple of breast roasts ahead of time, and they shall travel in the cooler overnight. The first establishment we’re staying in has an oven. So like tradition, early holiday morning mom gets up to put the turkey in the oven. The great thing about roasts is that they only need to bake about an hour. As we hit the road, the turkey may travel on the manifold of the engine to keep it warm. I feel SO cool. Pics will come later.
PICTURE UPDATE! Isn’t she glorious?

Prepping for the rest of the ’feast’ began today. I whipped up some Pecan Pie Bars! It’s a quick shortbread crust, prebaked for 20 minutes. Here it is all golden and happy.
Then, finally in all it’s gooey, bubbly glory. As it cools on the windowsill… These will be sliced into bars when they cool and kept in tupperware until Thursday. They turned out PERFECTLY. Flaky, buttery crust. Caramel goo filling with the crunch of the pecans. I couldn’t be happier. They didn’t even stick to the pan.
Also in on the prep work today, boiling eggs and making pasta salad. This is another Jamie Oliver credit plus some local goat cheese grated in and I used balsamic rather than white wine vinegar. I also added a bit of dijon mustard to the dressing mix. I thought this would travel well and be easy to grab with a wrap sandwich or some veggies while we’re in the car. Pasta salad is also great for picnics, isn’t it?
