Friday, August 8, 2008

Roast Turkey Sandwich with Cranberry Pecan Mayonnaise

Perfect for leftovers!

Roast Turkey Sandwich with Cranberry Pecan Mayonnaise

1/2 cup mayonnaise
2 tablespoons Dijon-style mustard
1 tablespoon honey
1/4 cup sliced cranberries or 1/2 cup whole cranberries sauce
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
Cooked bacon slices
Sliced tomato

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, 2 strips
bacon, 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 for 2 1/2 to
4 minutes, or until heated through, stirring every 2 minutes.