by lastnightsdinner
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lastnightsdinner's Notes:
Expand1 large slice country-style bread, about ½ inch thick Ask a question about this ingredient
1 tablespoon Cranberry-Mustard Aioli, plus additional for serving Ask a question about this ingredient
2 tablespoons grapeseed or other neutral oil, divided Ask a question about this ingredient
3-4 ounces shredded cooked turkey Ask a question about this ingredient
Kosher or sea salt and freshly cracked black pepper Ask a question about this ingredient
1/2 cup naturally fermented saurkraut, drained Ask a question about this ingredient
2 ounces soft young Fontina cheese, sliced Ask a question about this ingredient
Toast the bread, slather on a tablespoon of the aioli, and set aside.
Ask a question about this stepBrush a tablespoon of the oil on a griddle or in an iron skillet, and warm over medium heat. Add the turkey in a single layer, season with salt and pepper, and cook, stirring occasionally, until the turkey is warmed through and some of the pieces are brown and crisp at the edges. Remove and place on the bread slices.
Ask a question about this stepAdd the remaining oil to the pan and add the saurkraut, stirring occasionally, until the kraut is warm and beginning to brown. Remove from heat and place on top of the turkey.
Ask a question about this stepPreheat the broiler. Place the sliced Fontina on top of the saurkraut in a single layer, then run the sandwich under the broiler for just a few minutes, until the cheese is melted, bubbly, and browned in spots.
Ask a question about this stepServe hot with additional aioli on the side, and don’t forget your knife, fork, potato chips and pickles.
Ask a question about this step1 large egg yolk Ask a question about this ingredient
1 teaspoon Dijon mustard Ask a question about this ingredient
Kosher or sea salt Ask a question about this ingredient
1/4 cup extra virgin olive oil Ask a question about this ingredient
1 tablespoon grainy mustard Ask a question about this ingredient
1 tablespoon prepared cranberry sauce Ask a question about this ingredient
In a bowl, combine the egg yolk, Dijon, and a pinch of salt.
Ask a question about this stepDrop or drizzle in the oil as slowly as possible, whisking all the time, until you have a thick, smooth, glossy mixture.
Ask a question about this stepAdd the grainy mustard and cranberry sauce and whisk until incorporated. Taste and adjust the seasoning if needed.
Ask a question about this stepThank you!
Am rinsing a just-ready batch of sauerkraut to make these for Mr. T and my son!! The cranberry sauce is brilliant. ;o)
Thanks! I hope they enjoyed them, and that you all had a lovely holiday!
Best. Sandwich. Ever. I look forward to this more than the feast! Just ate one, waiting to get hungry again so I can have #2!!!
Aw, thank you! Hope you had a great Thanksgiving!
holy moley. this looks KILLER. love fontina as you know, but cranberry-mustard aioli is brilliant. cheers!
Gorgeous! The cranberry-mustard aioli is such a nice touch, too! Definitely going to try this one. Thank you so much for creating and posting this utterly mouth-watering recipe!
Thanks to you, and to AntoniaJames, too!
Yes, definately great, brilliant as always.
Thank you!
I am going to run downstairs and make this in a minute! What a great idea!
I hope you enjoy it! This was our lunch today and my husband loved it.
I only ate it every day until we ran out of turkey :-) I got a spicy cranberry salsa at our farmer's market and used that and it was DELISH! Thanks!!!
Ha ha! I'm so glad you liked it!
Brette is the Editorial Assistant of Food52.
Truly Outstanding.