4 sourdough sandwich rolls
1/3 cup cranberry sauce
1 small head radicchio, leaves separated and washed
1 onion, sliced and caramelized (or leftover glazed pearl onions)
1/3 cup toasted walnuts, chopped
3/4 pound sliced turkey
1/2 cup gravy, warmed
Split the rolls and toast them lightly. Spread the bottom of the rolls with cranberry sauce and layer the radicchio, onion, walnuts and the turkey on top. Pour some of the warmed gravy on top of the meat and place the upper half of the roll on top. Serve immediately.
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