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