3 heaping tablespoons Dijon mustard
1½ cups mayonnaise
¼ teaspoon cayenne pepper
1 tablespoon Tabasco
1 tablespoon lemon juice
Whisk the Dijon mustard, mayonnaise, cayenne pepper, Tabasco, and lemon juice. Set aside.
2 cups baby spinach leaves
2 cups baby or wild arugula
1 tablespoon extra-virgin olive
1 tablespoon fresh lemon juice
Pinch of Kosher salt
8 slices whole grain or heavy seeded grain bread
1 avocado peeled, pitted, cut into ¼-inch slices (squeeze 1 tablespoon lemon juice over to keep it from turning brown)
8 slices Havarti cheese
10 to 12 thin slices roasted turkey breast.
2 ripe pears, peeled, cored, and sliced into ¼-inch pieces (squeeze 2 tablespoons lemon juice over to keep it from turning brown)
Leftover Cranberry Sauce approximately 2 cups
Toss the spinach and arugula with olive oil, lemon juice, and salt.
For each sandwich lay 4 slices of bread on a cutting board and spread 2 tablespoons Dijon Mayonnaise, avocado, and cheese. Lay 3 to 4 slices turkey, 4 pear slices per sandwich, and a handful of the tossed spinach-arugula mix.
Top with 2 to 3 tablespoons Cranberry Sauce.
Add another dollop of Dijon mustard to the top piece of bread. Place on top of the sandwich and hold down each sandwich firmly, slice in half with a serrated knife, and serve!
Serve any extra Dijon Mayonnaise on the side.
RECIPE AND PHOTO FROM “FOOD FOR THOUGHT”
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