Turkey Sandwiches with Cranberry Cream Cheese and Sweet-and-Sour Cucumbers

Cuisine (at home), December 2004

20 minutes — 4 sandwiches

Ingredients

1	cup	cucumber (thinly sliced)
1⁄4	cup	white wine vinegar
1⁄4	cup	onion (thinly sliced)
1	tablespoon	sugar
1	pinch	salt
4	ounce	cream cheese (softened)
1⁄4	cup	dried cranberries (minced)
1⁄4	teaspoon	fresh rosemary or thyme (minced)
1⁄2		lemon (juiced)
1⁄4	cup	cashews (chopped)
8	slice	whole wheat bred
12	ounce	turkey (thinly sliced)
		salt and pepper (to taste)

Instructions

Combine cucumber, vinegar, onion, sugar, and salt in a small bowl and set aside.

Blend cream cheese, cranberries, rosemary, lemon juice, salt, and pepper in a second bowl; set aside.

To assemble, spread one side of each slice of bread with about one tablespoon of the cream cheese mixture. Sprinkle each with cashews, then top four of the slices with some of the cucumbers. Arrange turkey on top of the cucumbers, then season with salt and pepper. Top with the other bread slices, cut in half, and serve.