photography by: Louis Hiemstra
Leftover festive meats such as turkey, chicken and ham, paired with cranberry sauce and camembert makes for a sublime sandwich topping.
Serves: 4
Preparation: 10-15 minutes
1 large ciabatta loaf or 4 small ciabatta rolls
Butter, at room temperature (optional)
1 round of camembert cheese
4 oz (125g) leftover turkey, sliced
Left over or store bought cranberry sauce
2 cups mixed salad leaves
Alfalfa sprouts (optional)
Slice the bread loaf or bread rolls in half lengthwise and lightly toast in the oven at 400°F (200°C).
Remove from the oven and lightly butter both sides of the loaf.
Slice the camembert into slices and arrange on the bottom half of the bread loaf.
Layer with turkey slices and spoon over some of the cranberry sauce. Top with the mixed greens and sprouts if using.
Place the other half of the sandwich on top and cut into quarters if using the whole loaf or in half if using bread rolls.
Notes:
Make your own cranberry sauce by placing 9 oz (250g) fresh, frozen or dried cranberries in a saucepan with ¼ cup water and ½ cup sugar. Allow to simmer over a medium heat until the mixture starts to get thick and syrupy, about 15-20 minutes. Allow to cool and process roughly with a hand held blender or in a food processor.
Variations:
Replace the cranberry sauce with 2 Tbsp Dijon mustard and 1 Tbsp creamed horseradish. Spread on both sides of the sandwich and layer as desired.
Guilt-free variation:
Replace the camembert with soft goat's cheese or for even healthier re-vamp snip some chives into low fat cottage cheese and spread shamelessly over a whole wheat ciabatta roll. For an well balanced, pack a punch, lunch sandwich use smoked or roasted store-bought turkey slices, layer with sliced roma tomatoes and crunchy greens.
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