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roast turkey sandwich with cranberry pecan mayonnaise

  • 1serving

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Source: www.astray.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 Mayonnaise

  2. 2 tablespoons Dijon-style mustard

  3. 1 tablespoon Honey

  4. cup Sliced cranberries

  5. 2 tablespoons Toasted pecans; (see note)

  6. Salt and pepper to taste

  7. Thinly sliced turkey breast

  8. Bread (sun-dried tomato; white, whole-wheat or kaiser roll)

  9. Gouda cheese

  10. Lettuce

  11. 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 2½ to 4 minutes, or until heated through, stirring every 2 minutes.

  3. Recipe by: Milwaukee Journal Sentinel Posted to MC-Recipe Digest V1 #963 by Dianne Larson Ward on Dec 24, 1997

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