Sandwich: Turkey with Cranberry Relish on Buns
Source: People Magazine
The tangy cranberry relish is amazing on this sandwich.
Makes 4-6 sandwiches, depending on the size of your buns.
Ingredients
- 2 t. extra-virgin olive oil
- 1/4 c. finely sliced red onion
- ½ lb. (1-3/4 to 2 cups) frozen cranberries
- 3/4 c. sugar
- ¼ c. pineapple juice
- ¼ c. fresh orange juice
- 1-1/2 Tbls. orange zest
- 4-6 buns, toasted (I use whole wheat)
- 4-6 slices Swiss cheese
- 3/4 lb. sliced deli roast turkey breast (4-6 medium slices, folded over)
- romaine or iceberg lettuce, shredded
- low-fat mayonnaise with olive oil
- dijon mustard, optional
- BBQ kettle potato chips, for serving
Instructions
To prepare the relish, heat the olive oil in a large sauté pan over medium-high heat. Add onion; cook, stirring often, until lightly browned, 4 to 5 minutes.
Add cranberries, sugar, pineapple juice and orange juice. Bring to a boil; reduce heat to medium-low, and simmer until the cranberries begin to break down (8 to 10 minutes). Stir in the orange zest.
Transfer the cranberry relish to a bowl; cover and refrigerate until needed (or store in an airtight container for making sandwiches during the week).
To Assemble the Sandwiches: Smear the top bun halves with cranberry relish and the bottom with mayonnaise and mustard, if using. Layer bottom with Swiss cheese and sliced turkey. Top with a smear of cranberry relish. Finish with lettuce. Place the top bun over the lettuce.
Serve with BBQ Potato chips on the side.
NOTE: You can also use large wraps instead of buns.