Turkey Sandwich for the Fall

A lot of times, you see light recipes that are light by cutting corners on ingredients. But sometimes, the best way to make something lighter and not sacrifice taste is to just eat a smaller portion.

That’s what I’ve done with this turkey sandwich. I have enjoyed a similar sandwich at The Fresh Market, but that sandwich is twice as big as mine, and it counts mayonnaise among the ingredients. I’ve adjusted the quantity of the ingredients and omitted the mayonnaise. My remix:

  • 1 slice multigrain bread
  • 1 T cranberry sauce
  • 2 oz turkey breast
  • 1 slice Havarti cheese

I don’t toast the bread, but you can, if you prefer it that way.

Cut the bread in half, spread on the cranberry sauce. Top with cheese, then the turkey. And scene!

A word of advice on this simple recipe: spend the extra money on the turkey (or save this recipe for Thanksgiving time, to get rid of your leftovers.) You want the turkey from the deli that’s just like if you carved up a turkey breast you roasted, not the paper-thin, processed slices. Trust me.

I’ve eaten this sandwich with raw carrots and grapes on the side, but you could also switch out the fruit or vegetable with a serving of chips (baked or regular) or pretzels.


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