Turkey Cranberry Wild Rice Sandwich Recipe

Prepare Wild Rice

Rinse the wild rice under cold water and place it in a pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the rice is tender. Drain any excess water and let it cool.

Make Dough

In a small bowl, dissolve the yeast in 0.5 cups of warm water with honey. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine whole wheat flour, cooked wild rice, and salt. Add the yeast mixture and cranberry juice. Mix until a dough forms.

Knead and Rise

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place the dough in an oiled bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Shape and Bake

Preheat the oven to 375°F (190°C). Punch down the dough and shape it into a loaf. Place the loaf in a greased bread pan and let it rise again for 30 minutes. Bake for 25-30 minutes until golden brown. Remove from the oven and let cool.

Prepare the Vegetables

Slice the tomato and onion thinly. Rinse the lettuce leaves and pat dry.

Spread Mayonnaise

Once the bread is completely cool, slice it into sandwich-sized pieces. Spread mayonnaise on one side of each slice of bread.

Layer the Fillings

On one slice of bread, layer the turkey breast, Swiss cheese, lettuce, tomato, onion, and alfalfa sprouts. Top with another slice of bread, mayo side down.

Serve

Cut the sandwich in half if desired and serve immediately, or wrap it up for a delicious lunch later.