TO help you fulfill your New Year’s Resolution of eating light and healthy starting this January, Flavors of Life shares with you this recipe of a healthy snack—Turkey Sandwich with Cranberry Slaw—which was one of the featured recipes during a recent cooking demonstration put together by Heritage Dried Fruits and Nuts.
Held at Hemady Square, California Produce, Endless Possibilities had Chef Jo Gosiaco whipping up four delightfully healthy recipes, and this recipe is perhaps the most versatile because the Turkey Sandwich can go with a regular Coleslaw Salad and the exciting Cranberry Slaw can accompany any other sandwich. It can be layered with the roast turkey in the sandwich, or it can be served on the side.
For the cranberry jam:
1 cup Heritage Dried Cranberries, rehydrated and chopped
1 cup white sugar
2 pcs. star anise
3 pcs. cardamom pods (optional)
1 pc. cinnamon stick
6 Tbsps. water
1. Melt sugar in a pan. Add star anise, cardamom pods and cinnamon stick. Cook until sugar is caramelized.
2. Add dried cranberries and 3 Tbsps. water. Simmer, covered, for 6 minutes.
3. Lift up lid, add remaining 3 Tbsps. water and simmer uncovered. Stir once in a while. (*If the cranberries still need to be cooked a little longer, add a few tablespoons of water.)
4. Discard the star anise, cardamom and cinnamon stick from the jam, and coarsely blend mixture using a hand blender. Let cool.
For the turkey sandwich:
2 Tbsps. mayonnaise or plain yogurt
2 Tbsps. cranberry jam
1 cup shredded red and green cabbage
6 slices whole wheat bread or sourdough bread, toasted
softened butter
sliced tomatoes
sliced roast turkey
sliced Brie cheese
1. In a bowl, combine mayonnaise or yogurt, cranberry jam and shredded cabbage. Set aside. This will serve as your cranberry slaw.
2. Butter slices of toasts on one side. On three bread slices, layer with cranberry slaw, sliced tomatoes, roast turkey and Brie cheese.
3. Cover sandwiches with remaining three bread slices, buttered side down.
4. Slice and serve.
