Categories: Sandwiches
Ingredients
- Cranberry Citrus Relish:
- 1 tbsp. olive oil
- 1/2 cup finely sliced red onion
- 1 lb. fresh or frozen cranberries
- 1 1/4 cups sugar
- 1/2 cup pineapple juice
- Juice and grated zest of 2 oranges
- Turkey Sandwich:
- 4 pretzel torpedo rolls
- 1/2 cup Donkey Sauce (see recipe)
- 8 slices Swiss cheese
- 1 1/2 lbs. thinly sliced roast turkey breast
- 4 oz. BBQ-flavored kettle chips
- 1/2 head iceberg lettuce, finely shredded
- 1 small head radicchio, finely shredded
Directions
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To prepare the relish, heat the olive oil in a large saute pan over medium-high heat. Add the onion and saute until lightly browned, 4 to 5 minutes. Add the cranberries, sugar, pineapple juice, and orange juice. Bring to a boil, then reduce the heat 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.
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Heat the broiler to high and set a rack 6 inches from the heat.
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To assemble the sandwiches, cut the pretzel torpedoes in half lengthwise and lightly toast both sides under the broiler. Smear the bottom bun halves with donkey sauce. Smear the top bun halves with cranberry relish. Shingle the Swiss cheese slices on the bases, then layer with sliced turkey. Top the turkey with a smear of cranberry relish, then layer with kettle chips. Finish with a mound of shredded lettuce and radicchio. Place the top torpedo halves over the radicchio. Slice in half and serve.