BACK TO ALL SIGNATURE SANDWICHES
SANDWICH INDEX

Pilgrim

Wisconsin Gouda and smoked turkey breast, smothered in cranberry mustard and sage butter − I do believe your tummy is smiling.

COOKING DIRECTIONS

In small bowl, mix cranberry sauce and Dijon mustard. Set aside. (Or use purchased cranberry-mustard.)

Mix butter with sage until smooth.

Heat large skillet or sauté pan over medium heat. Spread one side of each bread slice with sage-butter. Place 4 slices butter-side down in pan and spread each with 1 tablespoon cranberry-mustard. Top with 2 slices Gouda, 2 ounces turkey, and 2 ounces spinach. Top with 2 more slices Gouda and bread slice, butter-side up. Grill, turning sandwiches once until bread is golden and cheese is melted. Serve remaining cranberry-mustard on the side.

INGREDIENTS

4
  • 3 tablespoons cranberry sauce
  • 3 tablespoons Dijon mustard
  • 6-8 tablespoons butter, at room temperature
  • 4-5 fresh sage leaves, chopped
  • 8 slices honey wheat bread
  • 16 slices Wisconsin Gouda cheese
  • 8 ounces turkey breast, sliced
  • 8 ounces fresh spinach leaves
Top