Toasted Turkey Cranberry Recipe
Cranberry Mustard, Roasted Turkey, Cheddar, Tomato, Onion, & Spinach, on a Croissant
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Ingredients
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Sandwich
Cranberry Mustard
Finish & Toasting
Method
Cranberry Mustard
Make the sauce
In a small bowl, combine whole-berry cranberry sauce, Dijon mustard, whole-grain mustard, apple cider vinegar, honey, and black pepper. Stir until smooth but still slightly textured. Taste and adjust: add a pinch more honey if too tart or 1/2 tsp more vinegar if too sweet. Set aside at room temperature.
Prepare ingredients
If croissants are not already split, very gently slice each croissant horizontally, leaving one side slightly attached if you prefer a hinge. Thinly slice tomato into 1/4" (0.6 cm) slices and pat dry with a paper towel to remove excess moisture. Separate cheddar into 1/8" (3 mm) slices if not pre-sliced. Separate turkey slices so they will layer evenly. Rinse spinach and spin dry or spin in a salad spinner; reserve.
Assemble & Toast
Preheat a large skillet or griddle over medium heat. Lightly spread 1/2 tbsp softened butter on the cut exterior of each croissant (4 croissants = 2 tbsp total). Brush the interior lightly with olive oil to prevent sogginess when toasting.
Place croissants cut-side down in the skillet over medium heat. Toast until golden brown, about 1–2 minutes. Flip so cut-sides are up and reduce heat to medium-low.
Spread about 2 tbs of the cranberry mustard mixture on the bottom half of each croissant. Layer 3 oz roasted turkey across each croissant, then 1.5 oz (approx. 2–3 slices) cheddar on top of the turkey. Add 2–3 tomato slices and a few rings of red onion (use about 1–2 tbsp worth per sandwich). Top with a generous 1/2 cup packed spinach per sandwich (for 4 sandwiches that equals 2 cups). Replace the croissant top and press gently.
If you want the cheese melted: return assembled croissants to the skillet, cover with a lid or a large heatproof bowl, and warm for 2–3 minutes on low until cheddar softens/melts. Alternatively, place on a baking sheet and warm under a 350°F (175°C) oven for 4–6 minutes.
Finish & Serve
Remove sandwiches from heat. If desired, spread a light smear (about 1 tsp) of extra cranberry mustard on the croissant top for extra flavor. Let rest 1 minute, then cut each sandwich in half on a diagonal and serve warm.