Turkey Sandwiches with Cranberry and Onion Confit
4-6
Portions
20 min
Prepping
30 min
Cooking
Recipe
Easy
Ingredients
- 500 ml (2 cups) cooked and shredded Exceldor turkey
- 4 slices Butterball turkey bacon cut in half
- 4 square ciabatta loaves
- 125 ml (1/2 cup) mayonnaise and roasted garlic spread
- 500 ml (2 cups) cooked and shredded Exceldor turkey
- 4 slices Swiss cheese
- 375 ml (1 1/2 cup) arugula
For the cranberry and onion confit
- 15 ml (1 tbsp) olive oil
- 1 large red onion, thinly sliced
- 250 ml (1 cup) fresh or frozen cranberries
- 125 ml (1/2 cup) sugar
- 60 ml (1/4 cup) apple cider vinegar
- 15 ml (1 tbsp) balsamic vinegar
- Salt and pepper to taste
Directions
Click the steps to erase them.
- Preheat the oven to 190 °C (375 °F).
- Heat the oil in a saucepan over medium-high heat. Cook the onion for 10 to 12 minutes over low-medium heat, stirring, until golden brown.
- Add the remaining ingredients for the confit to the saucepan. Cook for a further 8-10 minutes, stirring, until almost all the liquid has been absorbed and the onion is caramelized. Remove from the heat and leave to cool.
- Place the turkey bacon half-slices on a baking tray. Bake for 10 to 12 minutes, turning the slices halfway through, until crisp. Remove from oven.
- Cut the loaves in half lengthways. Toast until golden brown.
- Spread mayonnaise and roasted garlic on the inside of the sliced loaves.
- Top the base of the bread with shredded turkey, turkey bacon half-slices, Swiss cheese, arugula, and cranberry & onion confit. Cover with bread.