Turkey Sandwiches with Smoked Gouda, Pickled Red Onion and Cherries
"Special Sandwiches" by Tony Rosenfeld: The Washington Post. Seasonal vegetables and acidic ingredients add tang and vibrancy to simple sandwiches. Bold flavor and attention to detail can elevate a lunch favorite to dinner status. Sandwiches can be jazzy, worldly, fresh, inspired. Fresh cherries are the perfect sweet counterpart to the sharp pickled onions and smoky cheese used here. Winston-Salem Journal: August 24, 2011.
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- 1 small red onion, cut into very thin slices
- 1 tablespoon(s) sugar
- Kosher salt
- 1/4 cup(s) red wine vinegar
- 8 thick slice(s) crusty sourdough bread
- 1/4 cup(s) whole-grain mustard
- 3/4 pound(s) thinly sliced roasted turkey breast
- 4 ounce(s) smoked Gouda, cut into very thin slices
- 3 cup(s) (about 2 ounces) baby spinach leaves, stemmed
- 1 cup(s) (12 to 16) pitted dark-red cherries, mashed or coarsely chopped
- 1. Toss together the onion, sugar and a generous sprinkling of salt (about 1 teaspoon) in a medium bowl; set aside for 5 minutes so the onion wilts a bit. Stir in the vinegar; set aside for 10 minutes so the vinegar infuses the onions, and the sugar and salt have dissolved. 2. To assemble the sandwiches, top 4 slices of the bread with a thin coating of mustard. In the following order, layer the turkey, smoked Gouda, some spinach leaves and the cherries, then top each portion with one of the remaining slices of bread. 3. Serve immediately, or wrap tightly in plastic wrap and refrigerate for no more than 2 hours before serving.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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