A tasty turkey salad sandwich with lots of crunch.
| 4 |
|
(about 7x3x1/2-inch) slices Italian artisan bread* |
| 1 |
|
tablespoon LAND O LAKES® Butter, softened |
| 1/4 |
|
cup mayonnaise |
| 1 |
|
tablespoon honey mustard |
| 2 |
|
cups chopped cooked turkey |
| 1/4 |
|
cup sweetened dried cranberries |
| 1 |
|
small (1/2 cup) Granny Smith apple, peeled, chopped |
| 2 |
|
tablespoons finely chopped celery |
| 4 |
|
ounces (1 cup) LAND O LAKES® Chedarella® Cheese, shredded |
Heat broiler. Spread
1 side of each bread slice with butter. Place onto large ungreased baking sheet, buttered-side up.
Combine mayonnaise and honey mustard in medium bowl. Add all remaining ingredients except cheese; mix well.
Top each bread slice with about
3/4 cup turkey mixture and
1/4 cup cheese.
Broil 4 to 6 inches from heat or until cheese is melted and light golden brown (2 to 4 minutes).
*Substitute 4 bagel halves.
Recipe Tip
Combine turkey salad ingredients
except
cheese up to 8 hours ahead. Place in container with tight-fitting lid. Store refrigerated.
