Turkey With Cranberry Butter Tea Sandwiches

You might have some leftover cranberry butter, which can be kept in the refrigerator for up to two weeks. Debbie Heth, of A Taste of Britain in Wayne, PA , says it makes a delicious spread for many sandwiches, and is “divine” with a brie grilled cheese with apple slices.
4 faves
Nutrition per serving    (USDA % daily values)
CAL
116
FAT
17%
CHOL
11%
SOD
5%
Uploaded by: County Lines Magazine

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Ingredients for 28 servings

1 C. dried sweetened cranberries

¼ C. mayonnaise

1 stick (½ C.) butter, softened

1 loaf good quality sandwich bread (Heth recommends Pepperidge Farm)

½ lb. high quality sliced smoked turkey breast (such as Boar’s Head)

Preparation

1.

Make cranberry butter by blending cranberries and mayonnaise in a food processor until cranberries are finely chopped. Add softened butter to the mixture and pulse until well blended. Makes about 1 cup.

2.

Spread softened cranberry butter onto 2 slices of bread. Sandwich 1-2 slices of turkey breast between the bread slices. Repeat with the rest of the loaf.

3.

Stack sandwiches 4 high and use a very sharp serrated bread knife to cut the crusts from all sides.

4.

Cut the crustless sandwiches in half diagonally, then again into quarters. Cut one at a time if you’re more comfortable, or use a cookie cutter to make circles or shapes.

View instructions at
County Lines Magazine

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