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Prep time
20 minutes
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Cook time
15 minutes
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makes
3 4-inch or 2 6-inch sandwiches
Author Notes
The name of this says it all. Seriously, why should eat such a great sandwich only during the weekend after Thanksgiving. You'll probably end up with a bit of chutney left over, as this recipes makes quite a generous quantity. Use it on other sandwiches (it's great on pork tenderloin or any poultry), put it on a cheese board (add a touch more mustard, if you do), or use it on your next grilled cheese sandwich. I hope the "crispy salsa verde," as I've taken to calling the quickly cooked mixed herbs, inspires you to use the same technique with other herbs, to put on sandwiches or toss in pasta, or to use wherever your imagination takes you. Enjoy! ;o) —AntoniaJames
Ingredients
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12” / 30 cm piece of baguette (or use focaccia, or ciabatta rolls, or thickly sliced white or wheat sandwich bread - whatever you like)
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1/3 pound / 150 grams thickly sliced deli roast turkey or sliced roast chicken
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3/4 cup / 178 ml arugula, or more, to taste
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FOR THE CHUTNEY:
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3/4 cup/ 120 grams dried cranberries
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1/4 cup / 44 grams dried sour cherries
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2 tablespoons / 25 grams sugar
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1/2 cup water
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1 tablespoon / 15 ml red wine vinegar (you'll need more for splashing on the herbs)
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Whatever add-ins you like in your cranberry sauce: A tablespoon of red wine or port? Zest of a medium orange? A teeny tiny pinch of allspice? Make it yours!
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FOR THE STUFFING-HERBED MAYO (made with "crispy salsa verde")
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2 tablespoons / 30 ml coarsely chopped fresh sage leaves
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1 tablespoon / 15 ml coarsely chopped fresh thyme leaves
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1 tablespoon / 15 ml chopped chives
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1 tablespoon / 15 ml chopped parsley
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3 tablespoons olive oil
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Splash of red wine vinegar
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Mayonnaise, to taste
Directions
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MAKE THE CHUTNEY: Combine all of the ingredients in a small heavy saucepan. Bring to.a rolling boil. Turn it off and let it sit for five minutes, to plump up the fruit. Meanwhile, prep the bread and crisp up the herbs in olive oil.
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Once the chutney has rested for five minutes, simmer over medium heat, stirring frequently, until the sauce looks a bit jammy and the liquid is nearly all absorbed or evaporated.
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PREP THE BREAD: Cut baguette lengthwise between the top and bottom crust for sandwiches, and then cut into 3 4-inch / 10 cm pieces, or 2 6-inch / 15 ml pieces, as you like. Toast it, if you wish. Array the pieces cut-side up.
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MAKE THE CRISPY SALSA VERDE: Put the oil in a small skillet and heat until quite hot. Remove from the heat and toss in the chopped herbs with a tiny pinch of salt, shaking the pan vigorously to prevent burning. When the herbs stop sizzling, immediately divide them, along with the fragrant oil, between or among the top slices of bread. Sprinkle a splash or two of vinegar on each sandwich. Slather on mayo to taste.
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ASSEMBLE THE SANDWICHES: When the chutney is ready, divide it equally among the bottom pieces of bread. Top with the arugula and then the sliced turkey. Put the top pieces of bread on each sandwich. Press down firmly on each for about 5 seconds, serve and enjoy. ;o)
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NB: The chutney can be made up to a week in advance. You’ll need to add a few tablespoon of hot water to it, stirring well, before serving.
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The herbs can be cut an hour or two in advance, but not much more than that, as cut herbs lose their brilliant flavor rather quickly.
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