Turkey Salad Sandwich with Cranberry Vinaigrette

Thanksgiving flavors are bundled well in this great sandwich.

  • 1 lbs Roast Turkey Breast
  • ¾ cup Cranberry Sauce
  • 1 Tbsp. Fresh Squeezed Lemon Juice
  • 1 tsp. Sugar
  • ½ tsp. Fine Salt
  • 2 Shallots, large
  • 2 Tbsp. Parsley, Chopped
  • ¼ cups Celery Leaves from celery heart
  • 1 x Pinch of Salt
  • 1 x Freshly ground black pepper
  • Olive Oil
  • Telera Roll
  1. Whisk cranberry, lemon juice, olive oil, sugar, and salt in a mixing bowl.
  2. Add turkey and toss lightly to combine. In a separate bowl, combine the shallots, celery and parsley leaves, salt, pepper and olive oil and toss to combine. Split the rolls and lightly toast.
  3. Arrange the bottom halves of the rolls on a tray for assembly and divide the turkey mixture between them. Add the celery leaf salad to each, top with the remaining roll half and serve.