A tramezzino is an Italian sandwich, and what better way to use leftover cranberry sauce and turkey meat?
Ingredients
- 1-1/2 teaspoons olive oil
- 1 small yellow onion, thinly sliced
- 6 ounces/170 g (12 tablespoons) mayonnaise
- 4 to 6 slices whole wheat bread
- 6 ounces/170 g (12 tablespoons) cranberry sauce
- Freshly cracked black pepper to taste
- 10 to 15 fresh sage leaves
- 4 to 6 slices turkey
- 3 to 4 slices Monterey Jack cheese
Steps
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Heat a small nonstick pan over medium heat. Add the olive oil and then the onions. Sauté until the onions are translucent, about 5 minutes. Lower the heat to medium-low and continue cooking for 25 to 30 minutes, stirring occasionally, until the onions are caramelized.
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For each sandwich, spread a thin layer of mayonnaise on one slice of bread. Spread a thin layer of cranberry sauce on the other slice and sprinkle with pepper. Place 5 sage leaves over the cranberry sauce, followed by 2 slices of turkey and 1-1/2 slices of cheese. Top with a thin layer of caramelized onions and place the slice with mayonnaise on top. Repeat with remaining ingredients.
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Heat a grill pan on medium-high heat. Grill each sandwich 2 to 3 minutes on each side, until the cheese is melted, placing a metal lid on the sandwich to press it down.
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Remove the crusts and cut each sandwich into 4 rectangular pieces. Serve hot.
Serves 6 to 8.
Excerpted from I'm Dreaming of a Green Christmas by Anna Getty. Copyright © 2009 by Anna Getty. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
