Me: I should post the turkey sandwich with the cranberry sauce. Everyone will have leftover cranberry sauce to use up.
Me: Nope. Too much like Thanksgiving. I'll go with the Southwest sandwich.
Me: But cranberry sauce won't be around much longer; habanero Gouda cheese is around all year.
Me: No, no. Too much like Thanksgiving.
Me: I'm just gonna post both; that way, people can decide for themselves.
Jeff: Who are you talking to?
This Turkey, Cranberry, and Gruyere Sandwich with Sage Mustard is all about opposites attracting: toasty, fragrant rye bread and moist, savory turkey; tart cranberry sauce and mild Gruyere cheese; earthy sage and tangy mustard. Somehow, they all come together in perfect harmony.
This spicy Southwest Turkey Sandwich was inspired by our recent visit to Winchester Farms. Winchester Farms, which is located about 75 minutes from San Diego, is owned and operated by Jules Wesselink, who was born and raised in Haarlem, Holland. Jules has been operating his own dairies in California since the 1950's, so he knows how to make Gouda cheese.
Winchester Farms's Gouda cheese is exceptional. They offer numerous varieties ranging from mild to sharp and include stand-out flavors like garlic Gouda and habanero Gouda.
The fiery habanero Gouda is the secret to my Southwest Turkey Sandwich. With its tender texture and bold flavor, you don't need much else to make this sandwich shine. Although I do highly recommend pairing it with some salty tortilla chips and a cold Dos Equis.
Turkey, Cranberry, and Gruyere Sandwich with Sage Mustard
Makes 1 sandwich
Print recipe only here.
2 slices rye bread
2 teaspoons spicy golden mustard
1 large sage leaf
3-4 thick slices of turkey meat
1 ounce Gruyere cheese, thinly sliced
1 tablespoon cranberry sauce
1. Lightly toast the bread. Mix the mayo and sage together, and spread on both slices of toast.
2.Heat turkey in a skillet on the stove top for several minutes, until warmed through. Add to the sandwich. Add turkey, cheese, and cranberry sauce. Slice in half, and eat immediately.
Southwest Turkey Sandwich
Makes 1 sandwich
Print recipe only here.
2 slices multi-grain sourdough bread or bread of your choice
1 tablespoon mayo
1 tablespoon chopped fresh cilantro
3-4 thick slices of turkey meat
1 ounce habanero Gouda cheese or other hot, spicy cheese, thinly sliced
3 small slices of fresh tomato
1. Lightly toast the bread. Spread both slices with mayo, and top with cilantro.
2. Heat turkey in a skillet on the stove top for several minutes, until warmed through. Add to the sandwich. Top with cheese and tomato. Eat immediately.
Susan Russo is a free lance food writer in San Diego, California. She publishes stories, recipes, and photos on her cooking blog, <Food Blogga and is a regular contributor to NPR’s <Kitchen Window. She is also the author of Recipes Every Man Should Know
