Guy Fieri's Turkey Sandwich

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Photo: Christopher Testani

Guy Fieri’s Turkey Sandwich

1 tbsp. extra-virgin olive oil
½ cup finely sliced red onion
1 lb. frozen cranberries
1¼ cups sugar
½ cup pineapple juice
½ cup fresh orange juice
3 tbsp. orange zest
4 pretzel rolls, toasted
8 slices Swiss cheese
1½ lbs. thinly sliced roast turkey breast
¼ lb. barbecue-flavored kettle chips
½ head iceberg lettuce, shredded
Mayonnaise or mustard, optional

1. To prepare the relish, heat the olive oil in a large sauté pan over medium-high heat. Add onion; cook, stirring often, until lightly browned, 4 to 5 minutes. Add cranberries, sugar, pineapple juice and orange juice. Bring to a boil; reduce heat to medium-low, and simmer until the cranberries begin to break down, 8 to 10 minutes. Stir in the orange zest. Transfer the cranberry relish to a bowl; cover and refrigerate until needed (or store in an airtight container for making sandwiches during the week).

2. To assemble the sandwiches, smear the top bun halves with cranberry relish and the bottom with mustard or mayonnaise. Layer with Swiss cheese and sliced turkey. Top with a smear of cranberry relish, then layer with kettle chips. Finish with shredded lettuce. Place the top bun over the lettuce.

Serves: 4
Active time: 20 minutes
Total time: 25 minutes

‘Donkey’ Sauce

In a medium bowl, combine 1 cup mayonnaise, ¼ cup roasted garlic (pureed), 1 tsp. yellow mustard, 4 dashes Worcestershire sauce, ¼ tsp. kosher salt and ¼ tsp. freshly ground black pepper; stir until smooth. Store in an airtight container in the refrigerator for up to 6 days.

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