The Lunch Box: Leftover Turkey Sandwich With Cranberry Chutney
(For the spiced cranberry chutney)
2 tablespoons (30 milliliters) extra-virgin olive oil
4 shallots, peeled and diced
1 garlic clove, minced
1 teaspoon fresh ginger, peeled and minced
1⁄4 teaspoon salt
1⁄4 teaspoon dried red pepper flakes
1 cup (240 milliliters) prepared cranberry sauce
(For the sandwich)
2 slices sourdough bread
1⁄4 cup (10 grams) lightly packed sliced radicchio
3 ounces (85 grams) sliced roasted turkey
2 ounces (55 grams) sliced Brie
For the cranberry chutney: Heat the oil in a medium-size saucepan over medium-low heat. Add the shallots, garlic, ginger, salt and dried red pepper flakes and cook, stirring occasionally, until the shallots soften and become translucent, about 5 minutes. Stir in the cranberry sauce and increase the heat to medium-high until simmering. Reduce the heat to low and simmer 2 to 3 minutes to allow the flavors to come together. Let cool, and then taste to adjust the seasoning. The chutney will keep in the refrigerator for up to 5 days.
For the sandwich: Spread a thin layer of mustard on the bottom of a bread slice, followed by the radicchio, turkey and cheese. Spread a thick layer of cranberry chutney on the remaining bread slice and assemble to make a sandwich.
Recipe & Food Styling by Diana Yen Photograph by Alice Gao Prop Styling by Kate S. Jordan
Although this recipe was in Volume 14 of The Winter Issue, I find that sandwiches are more of a summer meal than a winter one. I will have to make this for my beloved Geoffrey, as I know that it’ll give him something to look forward to on his lunch break.