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

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.
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