Photo: Jennifer Davick; Styling: Buff Hargett
Hands-on Time
45 Mins
Total Time
45 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Heat pecans in a small nonstick skillet over medium-low heat, stirring often, 8 to 10 minutes or until toasted and fragrant.

Step 2

Combine ground turkey, next 3 ingredients, and pecans in a large bowl. Shape into 6 (1/2-inch-thick) patties, shaped to fit bread slices.

Step 3

Cook patties in a large lightly greased skillet over medium heat 5 to 6 minutes on each side or until done.

Step 4

Stir together cranberry sauce and Dijon mustard. Spread 1 Tbsp. cranberry mixture on 1 side of each bread slice. Layer 6 sourdough bread slices with Monterey Jack cheese, arugula, and turkey burgers; top with remaining bread slices, cranberry mixture side down.

Step 5

Cook sandwiches, in 2 batches, on a hot griddle or in a lightly greased skillet over medium heat 2 to 3 minutes on each side or until golden brown and cheese melts.

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