Turkey and Cranberry Sandwich
A hearty sandwich with poached turkey, cranberry sauce, and salad. Perfect for using up leftover holiday bird.
- Time
- 35 min
- Serving
- 560 kcal
- Ingredients
- ≈ $2.21
- Protein
- 42 g
Ingredients
- 1 Toast breadpack 500 g ≈ $2.00 90 g
- 2 Turkey breast filletpack 600 g ≈ $5.96 140 g
- 3 Frozen cranberriespack 300 g ≈ $3.00 35 g
- 4 Sugar 8 g
- 5 Leaf lettucepack 150 g ≈ $0.65 25 g
- 6 Mayonnaise 18 g
- 7 Ground black pepper 1 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Place turkey2 breast in a pot, cover with hot water, season with salt, and poach for 20 minutes over low heat until the center is white with no pink juice. Cool and slice into thin strips.
Thaw cranberries for 10 minutes at room temperature.
Mash cranberries with sugar until they form a thick, tart sauce.
Toast1 bread in a toaster or on a dry skillet for 1–2 minutes per side, or leave soft.
Spread one slice with mayonnaise, then layer with salad, turkey2, and cranberry sauce.
Season with black pepper, cover with the second slice, and cut the sandwich in half.
Tips
- Why it works
- Slice the turkey thin so it doesn't dry out or tear the bread when you press down. If the slices are thick, dry them for 2 minutes in the toaster before assembling.
- Substitutions
- Use sugared cranberries (35 g) if you have no frozen ones. Replace the mayonnaise with sour cream (18 g) for a lighter sauce.
- Common mistakes
- If the cranberry sauce is too watery, the sandwich will turn soggy. Check the consistency: the sauce should hold its shape but not be a thick paste.
- Storing and reheating
- Keep in the fridge for 1 day in a closed container. Reheat for 30 seconds in the microwave, covered with a paper towel.
- Serve with
- Serve with hot tea or coffee for lunch after the holidays, when you have leftover turkey.
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