Cranberry Turkey Sandwiches
- 4 whole wheat buns
- 12-16 oz. of cooked sliced turkey (leftover from Thanksgiving works great)
- 12 oz. cabbage (cut into think shreds)
- ¼ cup of balsamic vinegar
- 2 tbsp. olive oil
- 12 oz. cranberries
- 1 cup 100% cranberry Juice
- 1 cup 100% pure maple syrup
- juice from ½ a lemon
- zest from a whole lemon
- Make the slaw by mixing together the vinegar and oil. Place the shredded cabbage in a medium sized bowl and toss in oil and vinegar mixture. Cover and set aside for the flavors to blend.
- Make the cranberry sauce by pouring all the ingredients in a medium sized sauce pan and bring the mixture to a boil while stirring. Once at a rolling bowl, turn the heat down to medium low and cook for about 10 more minutes until the sauce thickens. Stir occasionally.
- Assembly the 4 sandwiches by place 1/4th of the meat on the bottom of each bun, then top with some of the cranberry sauce, and then 1/4th of the slaw.
- Instead of whole wheat buns, substitute with 8 slices of whole wheat bread.
- Instead of maple syrup, substitute with 1/3 cup of honey or 1/3 brown sugar.
- Instead of lemon, substitute the juice and zest with a lime.
- Store the extra cranberry sauce in the fridge for up to 3 days.
- Use it as a snack by spreading some cream cheese on whole wheat crackers and then topping with a dab of the sauce.