Sunday, July 28, 2013

Cranberry Citrus Turkey Sandwich

Cranberry Citrus Turkey Sandwich
Cranberry Citrus Turkey Sandwich
This sandwich always makes me think of snuggling up next to a fireplace on Thanksgiving afternoon, watching a little football and relaxing. Usually on that day I am stuffed, fat, and happy! Fortunately for my waist line I have come up with this healthy alternative to the holiday favorite! You can make this sandwich as a full sandwich or open face (just top 1 slice of bread and slide in the oven on broil to melt cheese). I enjoy it both ways but do it open face often to avoid the excess carbs. ENJOY!!!
What You Will Need
Sliced Oven roasted turkey breast (I prefer Boars Head No Salt Added Oven Roasted Turkey)
Sliced Tomato
Sliced Swiss cheese
Sprouted Multi-Grain Bread (I prefer Alvarado St Bakery or Ezekiel)
Maple Citrus Cranberry Chutney (Recipe to follow)
Optional-Sliced Cucumber or Sprouts
Spread Chutney on both slices of bread (or 1 slice if serving open faced).Top with Turkey slices and cheese. Place sandwich on baking sheet and broil on high broil for 3 minutes or until cheese melts. Top with lettuce and tomato if you choose.  Slice and ENJOY!!!
Maple Citrus Cranberry Chutney
Maple Citrus Cranberry Chutney
Maple Citrus Cranberry Chutney
12 ounces whole organic cranberries (either fresh or frozen)
1 large Orange
½ lemon, juice and zest
½ Grannie Smith apple
¾ cup Grade A Maple Syrup
½ Teaspoon freshly grated ginger root
Pinch of salt and pepper
Dash of Chinese 5 spice
Optional- For a chunkier/crunchier chutney add chopped walnuts or cashews
Bring the cranberries and maple syrup to a low boil over medium high heat in a medium sized pot. Be careful not to let the maple syrup scorch or burn. You are just wanting to start breaking down the cranberries. After 5 minutes of boiling mash the cranberries with a potato masher or fork. Add apples, lemon juice, zest, and oranges. Once apples are soft, not mushy, add your salt and ginger. Cook 5 minutes more and mash again ensuring that everything is incorporated. I like to put this in a mason jar and keep in the refrigerator. It will keep for a couple weeks but if you are anything like us it doesn’t last that long. Eat it on your morning toast or straight out of the jar! :)

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