Turkey sandwiches are a pretty regular fixture in my everyday diet. They're healthy, delicious, and versatile. Thinly sliced deli turkey tastes good on all types of bread from focaccia to sliced wheat, and it pairs with almost everything, be it pear butter or barbecue sauce.
One sandwich that's absolutely amazing is the classic Thanksgiving leftover sandwich that joins sweet-juicy cranberry with thick-hearty turkey. This sandwich is beloved by many; but why, then, is it only enjoyed in the weekend after the third Thursday in November? Isn't the combination scrumptious enough to be eaten in the warmer months, too?
Recently I put this idea to the test by throwing together a cherry compote and turkey sandwich. It has all the familiar elements of the classic, but is Summer friendly. Genius! Oh and I forget to mention: it's really good. There's nothing more to say, except make it now.
1 tablespoon Dijon mustard
6 ounces thinly sliced smoked turkey
3 ounces Brie cheese, thinly sliced
1/2 thick ends trimmed bunch watercress
8 slices multigrain bread
1/2 cup Cherry Compote
- Divide mustard, turkey, Brie, and watercress among four slices of bread.
- Top with cherry compote and remaining bread. Halve and serve.
Makes 4 sandwiches.
- Main Dishes, Sandwiches
- North American