Thanksgiving sandwich with cranberry chutney



15 min


35 min


4 Servings

Thanksgiving sandwich with cranberry chutney

Roberto Caruso

The humble sandwich goes haute. Build a better sandwich with a few fresh ingredients and some creative upgrades.


  • 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


  • 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

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Nutrition (per serving)

  • Calories
  • 525,
  • Protein
  • 36 g,
  • Carbohydrates
  • 59 g,
  • Fat
  • 17 g,
  • Fibre
  • 9 g,
  • Sodium
  • 507 mg.