Roast Turkey Sandwich With Cranberry Pecan Mayonnaise
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Holidays, Milwaukee j, Sandwiches | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Mayonnaise |
| 2 | T | Dijon-style mustard |
| 1 | T | Honey |
| 1/4 | c | Sliced cranberries |
| 2 | T | Toasted pecans, see note |
| Salt and pepper to taste | ||
| Thinly sliced turkey breast | ||
| Bread, sun-dried tomato | ||
| white whole-wheat or | ||
| kaiser roll | ||
| Gouda cheese | ||
| Lettuce | ||
| Sliced tomato |
INSTRUCTIONS
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. 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. Recipe by: Milwaukee Journal Sentinel Posted to MC-Recipe Digest V1 #963 by Dianne Larson Ward <dianne@olynet.com> on Dec 24, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 4598
Calories From Fat: 813
Total Fat: 92.4g
Cholesterol: 810.7mg
Sodium: 20914mg
Potassium: 7057.6mg
Carbohydrates: 565.7g
Fiber: 37.3g
Sugar: 103.8g
Protein: 361.2g