Turkey cranberry sandwich
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Turkey; diced, cooked |
| ½ | cup | Celery; diced |
| 1 | teaspoon | Salt |
| ⅓ | cup | Mayonnaise |
| 1 | Bread, unsliced loaf | |
| 6 | tablespoons | Butter (or marg.) |
| ⅔ | cup | Cranberry jelly |
| 12 | ounces | Cream cheese |
| ¼ | cup | Milk |
Directions
Combine diced turkey, celery, salt, and mayonnaise. Using a sharp knife, remove the crust from the top, sides, and ends of a loaf of unsliced bread. Cut into 4 lengthwise slices.
Spread the first slice with 1-½ tablespoons butter and ⅓ cup cranberry jelly. Spread the second slice with another 1-½ tablespoons butter and place on top of the jellied layer, buttered side down. Cover the top of the slice with turkiy or chicken salad, over whick place the third slice of bread. Spread the top with 1-½ tablespoons butter and then wiht ⅓ cup cranberry jelly. Spread one side of remaining slice with rest of butter and place over cranberry layer, buttered side down.
Soften cream cheese with milk. Spread over the tops and sides of the loaf. Chill until ready to serve. Garnish as desired with cranberry jelly. Serve sliced.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94