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Publisher Photo
"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."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 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

Directions

Spread cream cheese on two slices of bread. Sprinkle with walnuts. Top with turkey; spread cranberry sauce over turkey. Top with Swiss cheese, lettuce and remaining bread. Yield: 2 servings.
Originally published as Turkey Cranwich in Quick Cooking November/December 1999, p46

Nutritional Facts

1 each: 589 calories, 27g fat (10g saturated fat), 98mg cholesterol, 533mg sodium, 48g carbohydrate (10g sugars, 3g fiber), 39g protein.

  • 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
  1. Spread cream cheese on two slices of bread. Sprinkle with walnuts. Top with turkey; spread cranberry sauce over turkey. Top with Swiss cheese, lettuce and remaining bread. Yield: 2 servings.
Originally published as Turkey Cranwich in Quick Cooking November/December 1999, p46

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