Give cranberry sauce and leftover turkey a new lease on life by pepping them up with great condiments and building these hefty sandwiches. (Serves 4)
• Cranberry-shallot chutney Combine 1/4 cup cranberry sauce, 1 tablespoon minced shallots, 1 tablespoon cider vinegar, and 1 teaspoon Dijon mustard in a small bowl.
• Sour cream and onion-flavored baked potato chips
Total time: 38 minutes
1. While bacon for sandwiches cooks:
• Slice bread.
• Rinse arugula.
2. While sandwiches bake:
• Prepare chutney.
Cooking Light, November 2007
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