Leftover Turkey and Cranberry Sandwich

"Ingredients 2 slices your favorite coarse grain bakery bread ¼ cup hummus 2 leaves bibb or Boston lettuce 2 thin slices purple onion 2-3¼-inch thick slices leftover turkey ¼ cup cranberry sauce Salt and pepper, to taste Directions: Spread both pieces of bread with hummus. Layer on lettuce, purple onion, turkey, cranberry sauce and another layer of lettuce, salt and pepper, to taste. Add top piece of bread, hummus side down"

"In this Turkey Cranberry Sandwich recipe, turkey and cranberry sauce are nestled between two slices of buttery bread that have been grilled to perfection, all held together by melted cheddar cheese. A seriously delicious meal for any time of the day. For this option skip the hummus. Ingredients Directions: Place 1 slice of cheese on one slice of bread. Spread 2 Tablespoons cranberry sauce on top of the slice of cheese, then arrange ¼ lb. of turkey on top of the cranberry sauce. Put another slice of cheese on top of the turkey, followed by a second slice of bread."

"Use ½ Tablespoon butter to butter the outside of the top piece of bread. Place the sandwich onto a large non-stick skillet, buttered side down - leaving room for the second sandwich as well. Spread ½ Tablespoon butter on the outside of the other slice of bread. Repeat with remaining ingredients to make a second sandwich. Turn the heat on to medium-low and cover the skillet with a lid. This is important to heat the ingredients and melt the cheese. Cook on medium-low for 4-5 minutes, or until the bottom slice of bread is golden-brown."

A high-protein, dairy-free sandwich combines coarse-grain bread spread with hummus and layered with bibb or Boston lettuce, thin purple onion slices, thick leftover turkey, cranberry sauce, salt, and pepper. The sandwich assembles with hummus on both slices and an extra layer of lettuce for texture. An optional grilled version replaces hummus with cheddar and buttered bread, stacking cheese, cranberry sauce, and turkey before grilling in a covered skillet to melt the cheese. The grilled method recommends medium-low heat, buttering the outsides, and cooking until the bread is golden-brown and the cheese is melted.

Read at Alternative Medicine Magazine