| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Milwaukee j, Sandwiches, Holidays |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Mayonnaise |
| 2 |
tb |
Dijon-style mustard |
| 1 |
tb |
Honey |
| 1/4 |
c |
Sliced cranberries |
| 2 |
tb |
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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