In a recent article extolling the virtues of cranberries Prevention magazine furnished this recipe as one of its Fast Ideas. Prevention mentions the fact that cheery-hued cranberries represent a good source of vitamin C and fiber and are in season from October through December. Cranberries last two to four weeks in the fridge and up to a year in the freezer.
The recipe involves heating a nonstick skillet, smearing on a little olive oil, placing whole-grain-bread slices in the pan, and topping with cheese and turkey. Add a thin layer of leftover cranberry sauce (can be a sliver of jellied sauce or a layer of whole-berry sauce); then more cheese and the remaining bread slice. Once browned, flip to toast the other side.
These clever sandwiches made a healthy, quick evening meal and left some remainders for the next day's lunch. Didn't I feel virtuous? Plus the last smidgen of Thanksgiving leftovers was re-purposed without wastage. Love it!
Grilled Turkey & Cranberry Sandwich
4 teaspoons olive oil
8 slices whole-grain bread
4 ounces pepper jack or mozzarella cheese, sliced
8 ounces roast turkey, sliced
1/2 cup leftover cranberry sauce (strained if runny)
Heat 1 teaspoon oil in large nonstick frying pan over medium heat. Place 2 slices of bread side by side in pan and top each with one-eighth of the cheese and one-fourth of the turkey. Spread one-fourth of the sauce over turkey on each slice and top each slice with another eighth of the cheese and two bread slices. Cook until browned, about 4 minutes. Remove from pan; add another teaspoon oil, then cook second side until toasted, about 3 minutes. Repeat for remaining 2 sandwiches. Makes 4 servings.