Recipe - Roast Turkey Sandwich With Cranberry Pecan Mayonnaise

One half cup Mayonnaise
2 tablespoon Dijonstyle mustard
1 tablespoon Honey
One fourth cup Sliced cranberries
2 tablespoon Toasted pecans; (see note)
Salt and pepper to taste
Thinly cut or sliced up turkey breast
Bread (sundried tomato;
white, wholewheat or
kaiser roll)
Gouda cheese
Lettuce
Sliced tomato

Combine mayonnaise and mustard in bowl. Whisk in honey. Fold in cranberries
and pecans. Season with salt and pepper. Spread cranberry mayonnaise on one
side of two slices of bread. Place turkey on one slice of bread. Top with
slice of Gouda cheese, lettuce, tomato and second slice of bread. Makes
about 1 cup cranberry mayonnaise.

Note: To toast pecans, sprinkle in ungreased heavy skillet. Cook over
medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown,
then stirring constantly until golden brown. Or, toast in microwave: Spread
1 cup nuts on paper plate. Cook on high 2 One half to 4 minutes, or until heated
through, stirring every 2 minutes.

Recipe by: Milwaukee Journal Sentinel

Posted to MCRecipe Digest V1 #963 by Dianne Larson Ward
dianne@olynet.com on Dec 24, 1997