The Classic Turkey & Cranberry Sandwich
Words: Gentleman's Journal
Today many of us will still have a fridge full of leftovers from the Christmas lunch and there is no better way to finish these off then in the classic Turkey and Cranberry sandwich.
What you will need: 40ml Cranberry Jelly/25g finely grated cooked Beetroot, juice removed/Sea Salt/Freshly milled black pepper/15ml Creamed Philly lightly warmed/2 slices white bread buttered/50g sliced Turkey breast/15ml Mayo/A generous handful of uncooked spinach, stalks removed (seasoned)
6 steps to the perfect turkey sandwich, Blend together in a small bowl the Cranberry Jelly and beetroot, season to taste, Place half the Turkey meat onto the bottom buttered sliced bread, Spread over the mayo and top with the spinach, Add the rest of the Turkey meat and top with the Cranberry mixture, warm the Philly in little specks on the Cranberry mixture and finish with the final slice of bread, Chill for 30 minutes. Carefully remove the crusts with a sharp knife and cut into triangles, It is important to make sure the sandwich is chilled when served so that the sauce does not run
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