Turkey Sandwiches with Spicy Cranberry-Pineapple Relish
Using the natural sweetness of pineapple juice makes a delicious cranberry relish for leftover Thanksgiving turkey sandwiches.
  • 1-1/2 cups fresh or frozen cranberries
  • 1/4 cup frozen pineapple juice concentrate
  • 2 tablespoons chopped walnuts
  • 1 tablespoon prepared horseradish
  • 2 tablespoons Dijon mustard
  • 8 slices (1 ounce each) whole-grain bread, toasted
  • 1 medium red onion, very thinly sliced
  • 1/2 pound roast turkey breast, sliced

1. In a heavy-bottomed medium saucepan, combine the cranberries and pineapple juice concentrate. Cook over low heat, stirring occasionally, until the cranberries begin to pop, 10 to 15 minutes.

2. Remove the cranberry-pineapple mixture from the heat and let cool to room temperature. Stir in the walnuts and horseradish.

3. Spread the mustard on one side of each slice of bread. Top 4 slices of the bread with the red onion, turkey, and cranberry relish. Top with the remaining slices of bread.

Nutritional Information
Per serving: 322 calories, 5.3g total fat (.4g saturated), 47mg cholesterol, 6g dietary fiber (.8g soluble), 42g carbohydrate, 26g protein, 500mg sodium.
Good source of: niacin, riboflavin, selenium, thiamin, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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