Roast Turkey Sandwiches with Provolone a
Source of Recipe
Aunt Saunny
2 Granny Smith apples, cored and grated
1 pound fresh or frozen cranberries
1 cup brown sugar
2/3 cup cider vinegar
1 teaspoon cinnamon
1 teaspoon salt
1-inch piece fresh ginger, peeled and grated
1/4 teaspoon ground cloves
1 red jalapeno, seeded and diced (or 1/4 teaspoon red pepper flakes)
1/2 cup mayonnaise
1/2 cup Dijon mustard
1-pound loaf country white bread, sliced
1 head Bibb lettuce
1/4 pound thinly sliced aged Provolone
Sliced turkey breast
To make chutney: Combine the first nine ingredients in a large saucepan over medium-high heat. Bring to a simmer, then reduce heat to medium low and continue simmering, stirring occasionally, until cranberries pop and mixture thickens, about 45 minutes. Cool and refrigerate until ready to use.
To assemble: Spread mayonnaise and mustard onto bread slices, then add a layer of chutney over the mayonnaise. Top with lettuce, a slice of Provolone, and turkey breast.
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