Twist on turkey sandwich perfect for leftovers TOASTEDTURKEY CRANBERRYSANDWICH
Turn your leftovers into a family-pleasing sandwich supper.
Whether using leftover turkey or turkey from the deli, this gives a new twist to a turkey sandwich. It’s so simple to make that I use it anytime I have leftover turkey or chicken.
The salad is made with cooked green beans, but you can use any leftover or fresh vegetables you have on hand using the recipe as a blueprint.
Helpful Hints
Any type of whole grain bread can be used.
Any type of cranberry sauce or jelly can be used. Drain it if it is watery.
If using fresh green beans instead of cooked ones, microwave for 2 minutes.
Aneasyway tochopchives is to cut them with a scissors.
Countdown
■ Prepare Green Bean Salad and set aside.
■ Toast bread and make sandwich.
Shopping List
To buy: 1 loaf multigrain bread, 1 jar cranberry sauce, 1 jar Dijonmustard, 1/2 pound cooked or deli turkey breast (or use your leftover turkey), 1 small brie cheese, 1 head lettuce, 1 tomato, 1 package green beans (or use leftover green beans), 1 bunch celery and 1 bunch chives.
Staples: Reduced-fat salad dressing, salt and black peppercorns. 4slicesmultigrain bread ¼ cupcranberrysauce 2tablespoonsDijon
Mustard ½ poundcooked, sliced
turkeybreast
2slices briecheese(about
2ounces) 4lettuceleaves 4slicestomatoes
Toastbread. Mix cranberry sauce andmustardtogether. Placebread on counter top and spreadeach slice with cranberry sauce mixture. Divide the turkeybetween two and place on two bread slices. Place brie slices on topof the turkey. Addlettuce leaves and then tomatoes. Coverwith the two remaining breadslices, cranberry mixture towards the inside of the sandwich. Carefully, cut sandwiches in half.
Yield 2 servings.
Per serving: 469 calories (27% from fat), 14 g fat (5.9 g saturated,3.4 g monounsaturated), 103 mg cholesterol, 47.4 g protein, 40.2 g carbohydrates, 5.9 g fiber, 653 mg sodium.
GREENBEANSALAD
Recipe by Linda Gassenheimer
2cupscookedgreen beans, orotherleftover vegetable ½ cupslicedcelery ¼ cupreduced-fat salad
dressing
Saltandfreshly ground
blackpepper 2cupslettuceleaves 2tablespoonschopped chives
Addgreen beans and celery to abowl and toss with the salad dressing and salt and pepperto taste. Divide the lettuce leaves between two dinner plates and spoon greenbean mixture on top. Sprinkle with chives.
Yield 2 servings.
Per serving: 67 calories (31% from fat), 2.3 g fat (0.2 g saturated, 0.7 g monounsaturated), 2mg cholesterol, 2.8 g protein,10.8 g carbohydrates, 4.2 g fiber, 39mg sodium.
Linda Gassenheimer is the authorofover30cookbooks, including hernewest,“The 12-Week Diabetes Cookbook.” Listen to Linda onwww. WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.