Tutkey Sandwiches with Cranberry Walnut Spread Recipe
Ingredients
| Cranberry- Walnut Spread | ||
| Whole | 1 Can (10oz) | |
| 2 ounces nonfat cream cheese, at room temperature | ||
| 2 ounces reduced-fat cream cheese, at room temperature | ||
| Orange rind | 1 Tablespoon, grated | |
| Walnuts | 1 Tablespoon, chopped | |
| Sandwiches | ||
| 8 slices multigrain bread | ||
| 14 ounces sliced reduced-sodium turkey breast | ||
| Lettuce leaves | 4 | |
| Tomato Slices | 4 | |
| 1/2 cup thinly sliced English cucumbers | ||
Directions
To make the cranberry-walnut spread: Spoon the cranberry sauce into a strainer set over a medium bowl.
Press on the sauce with the back of a spoon until most of the juice is extracted (you should be left with about 1/2 cup sauce).
Discard the juice and spoon the sauce into the bowl.
Stir in the nonfat cream cheese, reduced-fat cream cheese, orange rind, and walnuts.
Mix well.
To make the sandwiches: Divide the cranberry-walnut spread among 4 slices of the bread.
Top with the turkey, lettuce, tomatoes, and cucumbers.
Top with the remaining 4 bread slices.
Press on the sauce with the back of a spoon until most of the juice is extracted (you should be left with about 1/2 cup sauce).
Discard the juice and spoon the sauce into the bowl.
Stir in the nonfat cream cheese, reduced-fat cream cheese, orange rind, and walnuts.
Mix well.
To make the sandwiches: Divide the cranberry-walnut spread among 4 slices of the bread.
Top with the turkey, lettuce, tomatoes, and cucumbers.
Top with the remaining 4 bread slices.
Chef
