The tangy cranberry relish is amazing on this sandwich.
Makes 4-6 sandwiches, depending on the size of your buns.
2 t. extra-virgin olive oil
1/4 c. finely sliced red onion
½ lb. (1-3/4 to 2 cups) frozen cranberries
3/4 c. sugar
¼ c. pineapple juice
¼ c. fresh orange juice
1-1/2 Tbls. orange zest
4-6 buns, toasted (I use whole wheat)
4-6 slices Swiss cheese
3/4 lb. sliced deli roast turkey breast (4-6 medium slices, folded over)
romaine or iceberg lettuce, shredded
low-fat mayonnaise with olive oil
dijon mustard, optional
BBQ kettle potato chips, for serving
To prepare the relish, heat the olive oil in a large sauté pan over medium-high heat. Add onion; cook, stirring often, until lightly browned, 4 to 5 minutes.
Add cranberries, sugar, pineapple juice and orange juice. Bring to a boil; reduce heat to medium-low, and simmer until the cranberries begin to break down (8 to 10 minutes). Stir in the orange zest.
Transfer the cranberry relish to a bowl; cover and refrigerate until needed (or store in an airtight container for making sandwiches during the week).
To Assemble the Sandwiches: Smear the top bun halves with cranberry relish and the bottom with mayonnaise and mustard, if using. Layer bottom with Swiss cheese and sliced turkey. Top with a smear of cranberry relish. Finish with lettuce. Place the top bun over the lettuce.
Serve with BBQ Potato chips on the side.