Lisa Atwood, Rebecca Courchesne, Rick Field

Turkey Melts with Cranberry-Ginger Relish

Name: Turkey Melts with Cranberry-Ginger Relish
Ingredients: About 1 cup (10 oz/315 g) Cranberry-Ginger Relish (facing page); 1½ lb (750 g) thickly sliced roast turkey; 2 Tbsp olive oil; Mayonnaise for spreading (optional); 6 slices coarse country bread, each about ½ inch (12 mm) thick; 6 oz (185 g) Cheddar cheese, shredded

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Here is a delectable use for leftover holiday turkey and cranberry relish. For a decadent alternative, substitute Brie cheese for the Cheddar. Or, make cold sandwiches, using two slices of bread for each one and adding a few lettuce leaves and a bit of mustard.

Ingredients

6 slices coarse country bread, each about ½ inch (12 mm) thick
2

Main course

Method

Preheat the broiler (grill).

Arrange the bread slices on a baking sheet and lightly brush both sides with the olive oil. Broil (grill), turning once, until lightly golden, 30–60 seconds on each side.

Spread the toasted bread with mayonnaise, if using, and then with a generous amount of relish. Top with the turkey slices, distributing them evenly. Sprinkle with the cheese, again