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Roast Turkey Sandwich With Cranberry Pecan Mayonnaise

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12
MineralsSelenium, Natrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Mayonnaise

  2. 2 tablespoons 30ml Style-style mustard

  3. 1 tablespoon 15ml Honey

  4. 1/4 cup 23g / 0.8oz Sliced cranberries

  5. 2 tablespoons 30ml Toasted pecans - (see note)

  6. Salt and pepper to taste

  7. Thinly sliced turkey breast

  8. Bread - (sun-dried tomato, white,

  9. Whole-wheat

  10. OR Kaiser roll)

  11. Gouda cheese

  12. Lettuce

  13. Sliced tomato

Instructions Jump to Ingredients ↑

  1. Combine mayonnaise and mustard in bowl. Whisk in honey. Fold in cranberries and pecans. Season with salt and pepper. Spread cranberry mayonnaise on one side of two slices of bread. Place turkey on one slice of bread. Top with slice of Gouda cheese, lettuce, tomato and second slice of bread. Makes about 1 cup cranberry mayonnaise.

  2. Note: To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown. Or, toast in microwave: Spread 1 cup nuts on paper plate. Cook on high 2 1/2 to 4 minutes, or until heated through, stirring every 2 minutes.

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