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Roasted turkey, cranberry sauce, and smoked gouda griddled on Texas toast served with beets, carrots, and cabbage slaw.
Yield: 4 Servings
Parslied Garlic Butter
1 stick (4 ounces) of softened butter
1 tablespoon very finely chopped garlic
2 tablespoons very finely chopped parsley
Beet and Apple Slaw
1/2 cup shredded carrots
1/2 cup shredded beets, soaked in water for 30 minutes and drained
1 cup shredded napa cabbage
1/4 cup thinly sliced red onion
1 tablespoon thinly sliced jalapenos
1/2 cup shredded gala apples
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1 1/2 teaspoons granulated sugar
1/8 teaspoon ground black pepper
1 tablespoon chopped cilantro
2 tablespoons chopped mint
Cranberry and Turkey Gouda Melt
8 slices Texas toast
4 ounces parsley garlic butter
8 (1-ounce) slices smoked gouda
1/2 cup jellied cranberry sauce
12 ounces thinly sliced reduced-sodium oven-roasted turkey breast
Gluten, Milk, Soy, Wheat
Nutritional InformationTo Prepare Parslied Garlic Butter:
In a mixing bowl, combine all ingredients. Mix well. Place the mixture onto waxed paper and roll it into a 4 to 5-inch tube about the size of a stick of butter. Allow the butter to set for 30 minutes in the refrigerator.
To Prepare Beet and Apple Slaw:
Combine the carrots, beets, cabbage, onions, jalapeños, and apples in a large bowl. Add the oil, lemon juice, salt, sugar and pepper. Toss to coat the vegetables evenly. Fold in the cilantro and mint. Cover and keep in the refrigerator for at least 15 minutes until ready to use.
To Assemble Cranberry and Turkey Gouda Melt:
Spread 1 tablespoon of garlic butter on one side of each slice of bread. Place half of the bread slices butter side down on a parchment-lined baking sheet. Place the following ingredients in order on each slice of bread:
– 1 slice cheese
– 2 tablespoons cranberry sauce
– 3 ounces turkey (about 5 to 6 slices)
– 1 slice cheese
Place a slice of bread butter side up on each sandwich to close. Heat an electric griddle or skillet over medium-high heat or to 325 degrees Fahrenheit. Place the sandwich on the griddle and cook for 3 to 4 minutes until golden brown. Flip the sandwich and grill on the other side for 3 to 4 minutes until golden brown and the cheese has melted. Cut the sandwiches in half and enjoy immediately with 1/2 cup beet and apple slaw!
Chef Tips: Consider soaking the shredded beets in water for 10 to 15 minutes to prevent the color from leaching into a sandwich.
