Thanksgiving sandwich with cranberry chutney
Chatelaine
Roberto Caruso
The humble sandwich goes haute. Build a better sandwich with a few fresh ingredients and some creative upgrades.
Ingredients
-
400 g
skinless, boneless
turkey breast
-
1/2 cup
frozen
cranberries
-
1/2 cup
dried
cranberries
-
2
celery stalks
, trimmed and diced
-
1
green onion
, thinly sliced
-
1/4 cup
mayonnaise
-
1
Granny Smith
apple
-
8 slices
multi-grain
bread
, toasted
Instructions
- Cover turkey with water in a large pot set over medium-high. Bring to a boil, then reduce heat to medium-low. Cook, turning turkey halfway through, until firm and no pink remains, about 20 min.
- Combine frozen and dried cranberries with 1/2 cup water in a small saucepan. Bring to a boil. Continue boiling, stirring occasionally, until cranberries break down and mixture thickens, about 5 min.
- Stir celery with onion and mayo in a small bowl. Remove turkey from liquid and let cool slightly for 5 min. Slice turkey and apples thinly.
- Spread 4 slices of bread with mayo mixture. Layer with turkey and apple slices. Spread remaining bread slices with cranberry chutney and sandwich.
Chatelaine Quickies: Thanksgiving sandwich
Nutrition (per serving)
- Calories
- 525,
- Protein
- 36 g,
- Carbohydrates
- 59 g,
- Fat
- 17 g,
- Fibre
- 9 g,
- Sodium
- 507 mg.
