Roast Turkey, Ham, Cheese and Cranberry Sauce Sandwich
Here’s a great way to use holiday meal leftovers. The cranberry sauce, in addition to making a great sandwich, also makes a good gift.
- 4 crusty French rolls (small baguettes- about 7-inches long or use 4 7-inch lengths of baguettes
- 6 tablespoons sweet mustard
- 4 tablespoons mayonnaise
- 4 slices of roast turkey breasts
- 4 tablespoons cranberry sauce (see recipe below)
- 1/3 pound of sliced ham
- ¼ pound Swiss or cheddar cheese
Split the French rolls or bread slices in half, sandwich fashion. Spread each of four bread slices with 1 1/2 tablespoons of mustard and spread each of the remaining slices with one tablespoon of mayonnaise. Cover half of the mustard-smeared bread slices with a quarter of the turkey slices, then the chutney and ham and cheese. Cover with mayonnaise bread slices and press to seal. These sandwiches can be warmed, panini style, on the grill, press to seal while on the grill.
Yield: 4 sandwiches
“From Around the Table” by New Hampshire food writer and blogger, Susan Nye (edited slightly)
My grandfather lived on Cape Cod after he retired. He did a lot of odd jobs to keep himself busy, including harvesting cranberries in the fall.
- 12 ounces of fresh cranberries
- 1 cup sugar
- 1/4 teaspoon salt
- 1 cup orange juice
- 2 tablespoons Grand Marnier
- thinly sliced peel of 1 orange
- 1 teaspoon cinnamon
- 1 teaspoon ginger
Combine all the ingredients in a medium saucepan. Bring to a boil; reduce heat and simmer for 10 minutes, or until most of the berries have popped. Stir occasionally. Transfer to a small bowl or storage container. Cover and refrigerate.
Yield: Two cups
The flavor of this sauce is best if made at least a day ahead. I made and refrigerated it two weeks in advance.
Cranberry sauce goes well with turkey, ham or pork. I doubled the recipe to can the extra for Christmas presents with a big green bow.
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