Turkey Cranberry Sandwich with Purple Napa Cabbage

Serves: 4
Total Time: 20 min.

INGREDIENTS

8 slices country sourdough
2 T butter
1/2 purple napa cabbage, core removed, torn into large pieces
1 T olive oil
1 t apple cider vinegar
1/4 kosher salt
6 oz white cheddar, sliced
1 lb sliced turkey
1/2 c cranberry sauce
2 T mayonnaise
2 T dijon mustard

Preparation:

Set the oven to broil. Heat a non-stick skillet over medium high heat. Swirl in the olive oil. Add torn cabbage leaves to pan and sprinkle with kosher salt. Cook 2-3 minutes, turning as leaves start to brown and become tender. Toss with vinegar and continue to cook until tender, 2-3 more minutes. Remove from heat.

To toast the bread, heat a heavy bottom skillet over medium high heat. Swirl in 1/2 T butter and add 2 slices bread to the pan. Cook 2-4 minutes, until brown and toasty on the underside. Transfer to a sheet pan, crispy side down. Repeat with the remaining butter and bread slices.

Whisk mayonnaise and mustard together until blended.

To assemble sandwiches, spread one half of each sandwich with 1 T dijonnaise, then stack that same side with turkey and top with sliced cheddar. Spread other sandwich side with a big dollop of cranberry sauce. Broil open sandwiches until cheddar is melted, 2-4 minutes. Remove from oven and finish with sautéed cabbage.