Hot Turkey + Cranberry Sandwich

Active Time: 20 minutes

Total Time: 25 minutes

Why we love it:

When Thanksgiving is too far away but you’re craving the cozy feelings of a leftovers sandwich, I’ve got you covered with this open face sandwich. The bechamel elevates it from just a boring sandwich and using thick sliced deli turkey means this entire dish is super simple to pull off. I’m grateful for homemade cranberry sauce.

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Ingredients

1 cup Whole Milk
2 Tablespoons Flour
2 Tablespoons Unsalted Butter
¹⁄₂ teaspoon Dried Thyme (fresh thyme or rosemary is nice if you’ll use it)
¹⁄₂ teaspoon Kosher Salt (divided)
¹⁄₂ cup Dried Cranberries
1 Orange (navel, zest and juice)
¹⁄₂ teaspoon Cornstarch
¹⁄₂ teaspoon Honey (optional)
Wheat Bread (4 slices, a thick country loaf is better than sandwich bread)
1 teaspoon Dijon Mustard (whole grain)
1¹⁄₄ pounds Turkey Breast (sliced deli is the best, or oven roasted)
1 pound Asparagus
1 teaspoon Extra Virgin Olive Oil

Cooking Instructions

1. HEAT THE OVEN TO 400 DEGREES
2. BECHAMEL

In a small pot, whisk together the cold milk, flour, and butter. Turn heat to medium and whisk often while the milk comes to a boil. Once boiling, don’t walk away, and whisk constantly for about 2 minutes or until the sauce is thick. Turn off the heat and add the thyme and about ¼ teaspoon of salt.
3. CRANBERRY

In another small pot combine the dried cranberries, zest and juice of the orange, cornstarch, and honey (if using). Bring to a boil and stir well to incorporate the cornstarch. Once it boils, turn off the heat and keep returning to stir occasionally as it cools a bit.

(If preferred, you can combine the ingredients in a glass bowl and microwave it until it boils; about 3 - 4 minutes. Stir well and let it sit to cool, stirring occasionally so it doesn’t clump)
4. SANDWICH

Slice the bread thickly and lay on a baking sheet. Spread with dijon to taste. Pile high with sliced turkey. Spoon the cranberry sauce over each sandwich. Then spoon the hot bechamel on top, mostly near the center. Use the back of a spoon to smooth it out, the 2 sauces will mix a bit.
5. ASPARAGUS

Slice the bottom inch or so off of the end of the bunch of asparagus. Place on the baking sheet next to the sandwiches and drizzle with oil and a generous pinch of salt. Place in the oven and roast for 5 - 8 minutes or until the asparagus is done and the sandwiches are hot throughout.
6. SERVING

Slice sandwiches in half, or serve whole with a fork and knife. Place asparagus on the side.

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Substitutions

GLUTEN FREE:

use GF bread or roll turkey up with cheese and maybe lettuce, and dip into the sauce
DAIRY FREE:

you can make the sauce but use your favorite soy or nut milk; use either olive oil, plant based butter, or even vegan shortening in place of the dairy butter. Same procedure!
DELI TURKEY:

leftover chicken breast or sliced rotisserie chicken is great here. Sliced ham = also amazing
WHOLE GRAIN DIJON:

regular mustard or whatever you like
CRANBERRY SAUCE:

use fig jam or prepared jarred cranberry sauce
BREAD:

I love a thick slice of ciabatta, country bread or something fresh and seedy. You can use sandwich wheat but you should toast it first so it doesn’t crumble

Prep Ahead & Use It Up

Use the same bread for the sandwich and the tomato soup
Make the cranberry ahead and refrigerate. Use it cold, it will heat up the in the oven
Make the bechamel; store in an airtight container and gently reheat on the stove or microwave before spreading on the sandwich