Leftover Turkey Sandwich with Spicy Cranberry Cream

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 sandwiches
LEVEL: Easy

ingredients

  • 1/2 cup Cranberry Apple Glaze, recipe follows
  • 2 tablespoons Greek yogurt
  • 2 scallions, white and green parts thinly sliced
  • 1/2 jalapeno, seeded and minced
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 4 focaccia rolls, split lengthwise
  • 4 leaves green curly lettuce
  • 4 ounces leftover turkey, sliced
  • 1 cup leftover stuffing, optional
  • Pickle spears, for serving
CRANBERRY APPLE GLAZE:
  • 2 cups apple cider
  • 2 cups cranberries
  • 1 cup cranberry juice
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Combine the Cranberry Apple Glaze, yogurt, scallions and jalapenos in a small bowl. Whisk together the whole-grain mustard, honey and Dijon mustard in another bowl until smooth.

To assemble the sandwiches, spread the honey mustard on the bottom halves of the rolls, and spread a generous amount of the spicy cranberry cream on the top halves. Top each bottom half with 1 lettuce leaf, 1 ounce turkey and 1/4 cup stuffing, if using, and then place the spicy cranberry cream halves on top. Slice the sandwiches in half and serve with a pickle spear.
Combine the apple cider, cranberries, cranberry juice, maple syrup and apple cider vinegar in a small saucepan. Bring to a boil over medium-high heat, and then reduce to a simmer until the liquid has been reduced by 2 cups and the cranberries have burst, 18 to 20 minutes. Season with salt and pepper, and then transfer to a blender and puree until smooth. Yield: 1 1/2 cups.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 1 reviews

  • on November 29, 2013

    Flag

    Loved this! I did them on rosemary panduras rolls and it was a huge hit! I would say reduce the sauce longer and let cool for several hours to get the glaze consistency needed.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.