Hot Turkey + Cranberry Sandwich
Why we love it:
- 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
1. HEAT THE OVEN TO 400 DEGREES
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.
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)
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.
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.
Slice sandwiches in half, or serve whole with a fork and knife. Place asparagus on the side.