Open-Faced Turkey Sandwiches

Photo courtesy of Almond Board of California
Open Faced Turkey Sandwiches with Cranberry Almond Sauce
Make your own homemade cranberry sauce this season and use a handful of almonds to enhance your main course or add crunch to those challenging leftovers! Pair our tangy almond-cranberry sauce with sliced turkey for a quick and tasty sandwich that's sure to satisfy.
Makes 4 servings
Ingredients
- ½ cup (125 mL) sugar
- ½ cup (120 mL) water
- ¼ tsp (1 mL) ground cinnamon
- ¼ tsp (1 mL) nutmeg
- ¼ tsp (1 mL) cloves
- ½ tsp (2 mL) grated orange peel
- 2 cups (500 mL) cranberries
- ½ cup (125 mL) blanched slivered almonds, toasted
- 1 cup (250 mL) chopped fresh spinach
- 8 rice cakes
- ¼ lb (227 g) thinly sliced, roasted turkey breast
Directions
- Bring sugar, water, spices and orange peel to a boil in small saucepan.
- Add cranberries; cook, stirring frequently, until cranberries begin to pop.
- Stir in almonds. Remove from heat and cool.
- Place a nest of spinach on each rice cake. Top with turkey slices and cranberry relish.
Nutritional Analysis: Per 1 serving
Calories: 230 | Fibre: 5 g |
Fat: 8 g | Cholesterol: 20 mg |
Sat Fat: 1 g | Sodium: 180 mg |
Mono Fat: 4 g | Calcium: 68 mg |
Poly Fat: 2 g | Magnesium: 70 mg |
Protein: 13 g | Potassium: 290 mg |
Carb: 30 g | Vitamin E: 2.8 mg* |
* total alpha-tocopherol equivalents
Visit AlmondBoard.com for more recipes.