Leftover Turkey Sandwich with Spicy Cranberry Cream
- Level: Easy
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 323
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 51
- Dietary Fiber
- 3
- Sugar
- 14
- Protein
- 10
- Cholesterol
- 5
- Sodium
- 627
- Total: 35 min
- Active: 15 min
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
- 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.