A few weeks ago, we posted our version of an open-face specialty sandwich from the menu of a favorite local restaurant. Our Turkey Cranberry Sandwich with Orange-Pecan Marmalade Cream Cheese recipe is inspired from another selection on the menu of that same little restaurant, and it is seriously delicious.
The restaurant is part of a 3-story gift shop in a log cabin style building that has so many unique and stylish things to buy, and one of the exciting characteristics about the shop is that its stock changes with the seasons of the year, so there is always something that you find that you just must have. If you live near, or are traveling through, central Ohio, you must visit The Morgan House shop and their restaurant.
Anyway, you may have noticed that the name of this recipe is a mouthful, but then, so is the sandwich. It’s made starting with a piece of hearty artisan bread, topped with sweet orange-pecan marmalade, shaved turkey breast, and finally, scrumptious whole cranberry sauce.
You’ll need a big plate, a knife and a fork to enjoy this sandwich.
Open-Face Turkey & Cranberry Sandwich with an Orange-Pecan Marmalade Cream Cheese
1/2 cup shaved Turkey Breast
1 slice of artisan Sourdough Bread
1/3 cup of Cranberry Sauce whole berry
Sandwich Spread – this quantity will be enough for a few sandwiches
8 oz. Cream Cheese
2 tablespoon sweet orange marmalade
1 1/2 tablespoon Chopped Pecans
Making the cream cheese marmalade spread:
Place softened cream cheese, the orange marmalade, and chopped pecans in a small bowl and mix with a fork just until everything is blended.
Building the sandwich:
Start with a slice of the bread on the plate, and spread the bread with a generous amount (about 1/4″ layer) of the marmalade spread.
Add a 1/2 cup of shaved turkey breast, and top it all off with a 1/3 cup of whole berry cranberry sauce.
Hope you enjoy!
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