Addison Recipe

In a small bowl combine 3 tbs mayonnaise, 2 tsp whole cranberry sauce (or finely chopped fresh cranberries).

Add 1/2 tsp lemon juice and 1/2 tsp honey if you want a touch of sweetness; season with 1/8 tsp salt. Stir until smooth and uniformly pink. Taste and adjust sweetness or salt as needed.

Cover and refrigerate while you prepare the rest of the sandwich so flavors meld.

Warm a skillet or griddle over medium heat. Add 1/2 tbs butter and let it melt, swirling to coat.

Slice the 1/2 red onion into 1/4-inch rings. Add the onion rings to the hot skillet in a single layer. Cook 3–4 minutes per side until edges are golden and onion is softened and slightly caramelized. Remove from pan and set aside.

Lightly butter the cut sides of the bread slices (use remaining 1/2 tbs butter). Place buttered sides down on the warm skillet and grill 1–2 minutes until golden and crisp. Remove from heat.

Place bread on a clean work surface, toasted side up. Spread about 1½ tbs cranberry mayonnaise evenly on the bottom slice and 1½ tbs on the top slice (use total 3 tbs).

Layer 4 oz (half) of the Stonewood Farm turkey slices on the bottom piece of bread, arranging them to cover the surface.

Season the turkey lightly with 1/8 tsp salt and a pinch of freshly ground black pepper (about 1/8–1/4 tsp total).

Place 2 leaves of green leaf lettuce over the turkey to add a crisp barrier between meat and bread.

Arrange a single layer of thin apple slices (about 6–8 slices) on top of the lettuce, slightly overlapping for even coverage.

Top the apple slices with the griddled onion rings, dividing them evenly.

Cap with the top bread slice, cranberry mayo side down. Press gently to compact the sandwich, then slice in half if desired.

Serve immediately. If preparing ahead, wrap tightly and refrigerate up to 12 hours; add lettuce just before serving to maintain crispness.