These turkey cranberry sandwiches were such a lovely treat. They were cold with a sort of turkey salad (almost like a chicken salad) filling the bread. Then there was a little bit of a cranberry spread inside that give it the perfect touch of tang and sweetness. These were so lovely, dainty and beautiful treats.
Well, now thanks to this recipe, you can make those lovely little treats at home for your own tea party. Feel free to switch these up however you would like to make them how you would prefer.
Check out what our friends over at Foodily had to say about this:
“it makes a delicious spread for many sandwiches, and is “divine” with a brie grilled cheese with apple slices.”
My goodness, does that not sound just heavenly?
1 C. dried sweetened cranberries
¼ C. Hellman’s mayonnaise
1 stick (½ C.) Land O’ Lakes butter, softened
1 loaf Pepperidge Farm sandwich bread
½ lb. high Boar’s Head sliced smoked turkey breast
Make cranberry butter by blending cranberries and mayonnaise in a food processor until cranberries are finely chopped. Add softened butter to the mixture and pulse until well blended. Makes about 1 cup.
Spread softened cranberry butter onto 2 slices of bread. Sandwich 1-2 slices of turkey breast between the bread slices. Repeat with the rest of the loaf.
Stack sandwiches 4 high and use a very sharp serrated bread knife to cut the crusts from all sides.
Cut the crustless sandwiches in half diagonally, then again into quarters. Cut one at a time if you’re more comfortable, or use a cookie cutter to make circles or shapes.
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Quick Tip: Chage up the turkey for chicken if you’d like
Thanks again to Foodily for this amazing recipe.