Friday, January 11, 2013

Cranberry Turkey Sandwich

Thanks to our gorgeous founder of the Bombshell Dynasty - I discovered this delicious sandwich!! 
This sandwich reminds me of the day after Christmas or Thanksgiving when you have a ton of leftovers from the night before and you throw it all together into an amazing turkey sandwich with cranberry sauce. Well now you can enjoy this traditional favorite in a lighter more waist friendly version. You can make this sandwich as a full sandwich or an open face (just top 1 slice of bread and slide in the oven on broil to melt cheese). To keep it carb friendly enjoy it open faced!! 







What You Will Need
Sliced Oven roasted turkey breast (I prefer Boars Head No Salt Added Oven Roasted Turkey)
Sliced Tomato
Lettuce
Sliced Swiss cheese
Sprouted Multi-Grain Bread (I prefer Alvarado St Bakery or Ezekiel)
Maple Citrus Cranberry Chutney (Recipe to follow)
Optional-Sliced Cucumber or Sprouts
Preparation
Spread Chutney on both slices of bread (or 1 slice if serving open faced).Top with Turkey slices and cheese. Place sandwich on baking sheet and broil on high broil for 3 minutes or until cheese melts. Top with lettuce and tomato if you choose.  Slice and ENJOY!!!


2 ounces whole organic cranberries (either fresh or frozen)
1 large Orange
½ lemon, juice and zest
½ Grannie Smith apple
¾ cup Grade A Maple Syrup
½ Teaspoon freshly grated ginger root
Pinch of salt and pepper
Dash of Chinese 5 spice
Optional- For a chunkier/crunchier chutney add chopped walnuts or cashews
Preparation
Bring the cranberries and maple syrup to a low boil over medium high heat in a medium sized pot. Be careful not to let the maple syrup scorch or burn. You are just wanting to start breaking down the cranberries. After 5 minutes of boiling mash the cranberries with a potato masher or fork. Add apples, lemon juice, zest, and oranges. Once apples are soft, not mushy, add your salt and ginger. Cook 5 minutes more and mash again ensuring that everything is incorporated. I like to put this in a mason jar and keep in the refrigerator. It will keep for a couple weeks but if you are anything like us it doesn’t last that long. Eat it on your morning toast or straight out of the jar!