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August 8, 2011
Cranberry Gobbler
Poultry Classics
Prep time:
10 minutesCook time :
None“Grandma would make this sandwich with Thanksgiving leftovers. I looked forward to it almost as much as Thanksgiving itself! ”
Ingredients
Serves 4
- 1 (8-ounce) can jellied cranberry sauce
- 1 tablespoon prepared horseradish
- 4 lettuce leaves
- 8 slices rye bread, toasted
- 8 ounces thinly sliced turkey breast
- 4 slices Swiss cheese
- 4 thin slices onion
Directions
1
Mash cranberry sauce with a fork in a small bowl. Mix in horseradish and set aside.
2
Place lettuce on 4 toast slices. Mound turkey slices on lettuce. Add slice of cheese to each.
3
Spoon the desired amount of cranberry-horseradish spread on each sandwich.
4
Top with onion slices and remaining toast slices. Store any remaining sauce in a covered container in refrigerator.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
For quicker preparation, Grandma would make the cranberry-horseradish spread through step 1 up to 4 days ahead. Cover and store in the refrigerator.
Stretch Your Dollar
Stretch Your Dollar
If you don’t use the entire can of cranberry sauce for these sandwiches, store the leftovers in the refrigerator. When warmed, cranberry sauce makes a great topping for waffles or French toast.
Great Pairings
Short-Cut Green Beans
Early summer is the time to stock up on inexpensive fresh green beans. Boil or steam them for 1 minute, drain, then freeze in small plastic bags. Use in this recipe, adding 20 minutes of cooking time.
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