Even if you cooked the perfect bird, Friday’s leftovers are only as good as the slices they sit on. Here are four of the city’s best breads for making a sandwich as good as — if not better than — the main event.
Great Northern Food Hall
Made without commercial yeast and left to rise slowly for 16 hours, this Danish bread has a substantial, crispy crust and a tangy sourdough flavor.
Grantoftegaard loaf, $7 at Great Northern Food Hall, 89 E. 42nd St.
Maison Kayser
Give your turkey sandwich a French twist with one of Eric Kayser’s classic baguettes, which regularly rank among the city’s best. Even Dominique Ansel is a fan.
Baguette, $2.95 at Maison Kayser, locations throughout Manhattan and Brooklyn; Maison-Kayser-USA.com
She Wolf
This traditional French bread comes in hulking round loaves that are nearly 2 feet wide and necessitate a long cooking time that yields a uniquely dark, almost caramelized crust.
She Wolf Bakery miche, $5 for a quarter loaf at some NYC Greenmarkets; SheWolfBakery.com
The Green Grape
This whole-wheat baguette has a softer crust but packs plenty of texture thanks to a topping of oats, sesame seeds, millet, poppy seeds and flax seeds. A touch of honey adds nice sweetness that plays perfectly with a tangy mustard.
Il Forno whole wheat, 8-grain baguette, $4.99 at the Greene Grape’s Provisions grocery, 767 Fulton St., Brooklyn; 718-233-2700