"My mother-in-law and I are always dreaming up new sandwiches," reports Judy Benson of Capron, Illinois. "When we put these Thanksgiving leftovers between slices of sourdough bread, we knew we had a family favorite."
- 2 tablespoons cream cheese, softened
- 4 slices sourdough bread
- 1/4 cup chopped walnuts
- 1/3 pound thinly sliced cooked turkey
- 1/4 cup whole-berry cranberry sauce
- 2 slices Swiss cheese
- Lettuce leaves
- Spread cream cheese on two slices of bread. Sprinkle with walnuts. Top with turkey; spread cranberry sauce over turkey. Top with the Swiss cheese, lettuce and remaining bread. Yield: 2 servings.
Originally published as Turkey Cranwich in Quick Cooking November/December 1999, p46
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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