- 1 teaspoon stone-ground mustard
- 1 rye or wheat sandwich roll, split
- 2 ounces Gouda cheese, sliced
- 1 teaspoon jellied cranberry sauce
- 2 slices deli turkey
- 1 tablespoon thinly sliced celery
- Spread mustard on roll bottom. Layer with cheese, cranberry sauce, turkey and celery. Replace roll top. Yield: 1 serving.
Originally published as Terrific Turkey Club in Taste of Home August/September 2011, p50
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