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Tangerine Cranberry Turkey Sandwiches

Makes 6 servings

TANGERINE CRANBERRY MARMALADE

• 4 tangerines
• 1 (12-ounce) bag fresh cranberries
• 1 cup light brown sugar
• 1/2 cup distilled white vinegar
• 2 tablespoons fresh ginger root, peeled and chopped
• 1 (3-inch) cinnamon stick
• 1/4 teaspoon freshly ground black pepper

SANDWICHES

• 1 cup cream cheese, softened
• 1 cup Tangerine Cranberry Marmalade
• 1/4 cup almonds, slivered, toasted
• 6 sourdough buns, croissants or your favorite bread
• 1 to 1/2 pounds leftover turkey meat
• 1 head red-leaf lettuce
• 2 cups arugula sprouts

To make Tangerine Cranberry Marmalade: Peel tangerines. Remove white pith from peels and tangerine flesh. Set flesh aside and sliver enough peel to make 1/4 cup. Place peel in a large non-reactive saucepan with cranberries, brown sugar, vinegar, ginger, cinnamon stick and pepper. Cook over medium heat, stirring frequently, until liquid is slightly reduced and the cranberries burst. Simmer 10 minutes, stirring occasionally. Segment tangerines. Cut off inner edge of each segment, removing seeds. Add tangerines to cranberry mixture. Bring to a boil. Simmer 5 minutes, until thickened, stirring often. Remove cinnamon stick.

To make sandwiches: Blend cream cheese, 1 cup of the Tangerine Cranberry Marmalade and the almonds in a large bowl. Split the buns or croissants in half. Spread the cream cheese-cranberry mixture on the bottoms. Top with turkey. Add lettuce and sprouts. Top with other half of bun or croissant.

(From Executive Chef Bernard Guillas of The Marine Room, La jolla, CA.)

 

Try these Recipes too:

Turkey Echiladas Turkey Soup Tangerine-Cranberry Turkey Sandwiches Turkey En Croute

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