Open-Faced Turkey Sandwiches

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

* total alpha-tocopherol equivalents

Visit AlmondBoard.com for more recipes.