Cranberry-Turkey Salad Sandwiches on Focaccia

Recipe Brought to you by FoodFit

This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes

For the turkey salad:
1/2 cup dry white wine, such as Sauvignon Blanc
pinch of salt
10 black peppercorns
juice of 1 lemon
2 sprigs fresh thyme
2 turkey cutlets, about 6-8 ounces each
1/2 cup non-fat mayonnaise
1/4 cup finely diced celery
1/4 cup finely diced, sweet onion
1/4 cup dried cranberries
salt and pepper

For the sandwiches:
4 small loaves focaccia bread, sliced in half
4 lettuce leaves, green leaf, bibb or romaine, shredded

For the turkey salad:
In a large saucepan combine the wine, salt, peppercorns, lemon
juice and thyme. Add the turkey cutlets and enough water to cover
them. Bring the liquid to a boil, reduce the heat and simmer for 10
minutes. Remove from the heat and let the turkey cool in the liquid.
Meanwhile, in a large mixing bowl, combine the mayonnaise, celery,
onion and cranberries.
When the turkey is cool enough to handle, remove it from the
liquid. (Discard the liquid.) Cut the turkey into small pieces, let
cool some more and add it to the mayonnaise mixture and toss. Season
to taste with salt and pepper. Refrigerate until mixture is ready to
serve.

For the sandwiches:
Lay the focaccia slices out on a work surface and divide the turkey
mixture among the sandwiches, spreading it out in the center of each
half. Divide the shredded lettuce among the sandwiches and place the
top half of the focaccia on each sandwich.
Cut the sandwiches in half on the diagonal and serve.


Nutrition Facts Serving size: 1 sandwich Calories 433 Total Fat 14 g
Saturated Fat 5 g Protein 29 g Total Carbohydrate 38 g Dietary Fiber 3 g
Sodium 373 mg Percent Calories from Fat 33% Percent Calories from Protein
29% Percent Calories from Carbohydrate 38%

Recipe Recipe Brought to you by FoodFit

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