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Prep: 10 minutes

Ingredients

  • 1/2 cup whole-berry cranberry sauce (or any leftover cranberry sauce)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon prepared horseradish
  • 8 (1-ounce) slices whole-wheat bread, divided
  • 4 teaspoons light mayonnaise
  • 12 ounces cooked, thinly sliced turkey breast
  • 4 large green leaf lettuce leaves
  • 4 (1-ounce) slices Asiago cheese

Nutritional Information

  • Calories per serving 422
  • Fat per serving 12g
  • Saturated fat per serving 6g
  • Monounsaturated fat per serving 1g
  • Polyunsaturated fat per serving 1g
  • Protein per serving 38g
  • Carbohydrate per serving 39g
  • Fiber per serving 4g
  • Cholesterol per serving 98mg
  • Iron per serving 3mg
  • Sodium per serving 758mg
  • Calcium per serving 266mg
  • Calories per serving 422
  • Fat per serving 12g
  • Saturated fat per serving 6g
  • Monounsaturated fat per serving 1g
  • Polyunsaturated fat per serving 1g
  • Protein per serving 38g
  • Carbohydrate per serving 39g
  • Fiber per serving 4g
  • Cholesterol per serving 98mg
  • Iron per serving 3mg
  • Sodium per serving 758mg
  • Calcium per serving 266mg

How to really make it

Step 1

Put cranberry sauce, mustard, and horseradish in a tiny bowl, and mix together with a whisk.

Step 2

Spread 2 tablespoons of the mixture on all of 4 slices of bread.

Step 3

Toast the bread slices until they are golden brown.

Step 4

Spread 1 teaspoon from the mayonnaise on each of the remaining 4 slices of bread.

Step 5

Layer 3 ounces sliced turkey, 1 lettuce leaf, and 1 slice cheese on each of the bread slices spread with cranberry sauce. Top each sandwich using the remaining slice of bread. Cut sandwiches in two.