Roast Turkey Sandwich with Cranberry Pecan Mayonnaise

posted by Sue Freeman 06-14-98 6:35 PM 

Roast Turkey Sandwich with Cranberry Pecan Mayonnaise 

1/2 cup mayonnaise 
2 tablespoons Dijon-style mustard 
1 tablespoon honey 
1/4 cup sliced cranberries 
2 tablespoons 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 


Combine mayonnaise and mustard in bowl; whisk in honey.  Fold in cranberries and pecans and 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.
 

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