Recipe courtesy of Kelsey Nixon
Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 sandwiches
Level:
Easy
Total:
35 min
Prep:
15 min
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
  • 1/2 cup maple syrup
  • 1/2 cup apple cider vinegar
  • Kosher salt and freshly ground pepper

Directions

Watch how to make this recipe.

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.

Cranberry Apple Glaze:

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.

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