This grilled cranberry and turkey sandwich makes great use of your Easter turkey leftovers for a yummy lunchtime meal.
|2 tbsp||(30 mL) Cranberry sauce|
|1 tbsp||(15 mL) Dijon mustard|
|1 tbsp||(15 mL) Mayonnaise|
|4||Slices Dempster’s® WholeGrains™ Canadian Century Grains Bread|
|4||Slices Havarti cheese|
|1||(175 g) Package Maple Leaf® Natural Selections® Oven Roasted Turkey Breast|
|.5 tsp||(2 mL) Chopped fresh sage|
|.25 cup||(60 mL) Melted butter|
|.5 cup||(125 mL) Mixed greens|
PREHEAT a non stick skillet over medium high heat.
MIX cranberry sauce, mustard and mayonnaise together in a small bowl. Assemble the sandwich by spreading two slices of bread with the cranberry mixture, top with a slice of cheese, half the turkey on each, another slice of cheese and the second slice of bread.
COMBINE the fresh sage with the melted butter and brush on the outside of the sandwich. Grill in the skillet until cheese has melted and the sandwich is golden brown on both sides. Remove from heat. Divide mixed greens equally and place in the center of each sandwich.
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