Turkey Cobb SandwichPut your Thanksgiving leftovers to good use with this delicious recipe for a turkey Cobb sandwich from the November 2008 issue of Martha Stewart Living.
Ingredients:
Makes 1.
3 slices applewood-smoked bacon
1/2 ounce (1 tablespoon) unsalted butter, softened, plus more for roll or bun
1 brioche roll or hamburger bun, split
1/4 ripe avocado
1 teaspoon crumbled blue cheese, such as Roquefort
2 thin slices tomato
1 medium egg
4 thin slices cooked turkey
Directions:
Cook bacon in a skillet over medium heat until crisp, 10 to 12 minutes. Transfer to paper towels to drain, and wipe skillet clean.
Butter cut sides of roll or bun. Heat skillet over medium-high heat. Place roll or bun, buttered side down, in skillet, and cook until golden brown, 1 to 3 minutes.
Mash avocado and blue cheese in a small bowl. Spread mixture on bottom half of roll or bun. Top with tomato and bacon.
Melt butter in a skillet over medium heat. Add egg, and cook, until white is set, about 1 1/2 minutes. Gently flip egg, and cook until yolk is runny in center but slightly set around edge, about 30 seconds. Remove from pan. Add turkey to pan, and heat through.
Place turkey and egg on top of tomato. Top with remaining half of roll or bun, and serve immediately. Yum!
Thinking of a place to have your wedding that is urban, upscale, and modern? Try going downtown. Here are some ideas for your downtown affair.
This beautiful ceremony was held at the Japanese Friendship Gardens, located at 1125 N. 3rd Ave. in downtown Phoenix, AZ. The aisles were tied off by copper organza sheers, and we added bunches of curly willow with a single Casablanca lily bloom every other row. The ceremony was surrounded by sereen and tranquil gardens, Koi ponds, and Japanese statues. The beauty in the park was more than we could have added ourselves, so we kept things very simple here. 
