• Hello, friends. My name is Emory. I live on the Canadian prairies with my husband, daughter, and animals. Welcome!
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    "One thing I do know is that I was blind and now I see." John 9:1-41
We're officially one of those families. The type with an extremely loud child that has to sit at the back of the church and go for frequent laps just to burn off energy. Remy's cute bird noises have turned into ear piercing screams. Like SCREAMING for joy at the top of her lungs. It's cute when we're at home, but not so much during a long and serious Catholic service. Then when I try to cover her mouth with my hand she licks me. Honestly, Geoff and I can't complain. We actually have to stifle our laughs. We were truly blessed with such an amazing girl. I prayed for her for such a long time, and my prayers were answered. And then some. 
Also, it is the anniversary weekend of her and her cousin's baptism (@abighousefull). What a special time of year. Always ready to help unload the dishwasher, clean dishes or not. More importantly, it's Friday!
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leftover turkey sandwich : kinfolk recipe

Kinfolk_Vol14_LunchboxCranberry sauce reimagined into spiced chutney sets this sandwich off with a sweet and savory note while the Brie adds a creamy finish.

The Lunch Box: Leftover Turkey Sandwich With Cranberry Chutney

Ingredients:

(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)
Dijon mustard
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 

Method:

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

Kinfolk Magazine Turkey SandwichAlthough 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.

<3

Emory

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6 Comments

  1. That sandwich looks good!!!

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    Reply
  2. Ooh, delicious!

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  3. Looks delicious. Thanks for posting – I’ll try this recipe out of sure! Beautiful combo of ingredients!

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    Reply
  4. G

     /  04/29/2015

    Looks amazing :) we need Turkey now! More recipes now please :) yummy!!!

    Liked by 1 person

    Reply
  5. Mmmmm I looove a sandwich like that!

    Liked by 1 person

    Reply

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