turkey cranberry croissant sandwich

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Get ready to make yummy noises. This is, hands down, one of my very favorite sandwiches. The flaky, buttery croissant, the slightly spicy cream cheese spread, the maple-glazed turkey, a slight crunch from the spring greens and pecans… all topped off with whole cranberry sauce and a little sprinkle of freshly ground black pepper. I like to make these for tea time lunches with friends. They’re perfect with a cuppa and good conversation! This is a great way to use up some of those Thanksgiving leftovers that are sure to be taking over your fridge very soon…

for 4 sandwiches:

4 large croissants

4 oz. cream cheese

1 Tablespoon real mayonnaise (no substitutes)

2 Tablespoons finely chopped onion

1 teaspoon prepared horseradish OR Dijon mustard

1/8 teaspoon cinnamon OR pumpkin pie spice

a handful of fresh spring greens OR arugula

12 slices of maple-glazed turkey breast (use good quality deli meat)

1 cup whole cranberry sauce

1 to 2 Tablespoons chopped pecans per sandwich

freshly ground black pepper

Slice each croissant in half horizontally. Mix the cream cheese, mayonnaise, onion, horseradish, and cinnamon until smooth (use a fork to moosh it all together.) Put 1/4 of the cream cheese mixture on the bottom half of each croissant. Next, top the cream cheese mixture with some of the greens, a few slices of the turkey, approximately 1/4 cup of the cranberry sauce, some of the chopped pecans and a grind of black pepper. Top each sandwich with the top halves of the croissants. Carefully cut each sandwich in half. Serve.



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