PAIRS WELL WITH: PEARL MERLOT

The best part about Thanksgiving is being able to indulge in the leftovers for a few days! Make this sandwich with your leftovers and keep the celebrating going with a glass of Pearl Merlot.

INGREDIENTS

  • 8 slices of sourdough bread
  • 8 Tbsp. Dijon mustard or whole-grain mustard
  • 8 slices Gruyere cheese
  • 1/2 cup mayonnaise
  • 1/4 cup cranberry sauce
  • Bunch of arugula
  • Salt and pepper, to taste
  • Olive oil
  • 1/2 lemon
  • 8 slices of turkey breast
  • 4 Tbsp. butter

METHOD

  • Mix together the mayonnaise, cranberry sauce, and add salt & pepper to taste. Set aside.
  • Put a bunch of arugula in a bowl. Drizzle in a little bit of olive oil, salt, pepper, and the juice of the lemon. Mix until thoroughly coated.
  • Spread 1 Tbsp of mustard on one side the bread and spread the cranberry aioli on the other slice of bread.
  • Place the turkey breast and cheese on top of one side of the bread and enclose it with the other slice of bread.
  • Put a large skillet on top of medium heat. Melt 1 Tbsp. of butter in the pan. Then place the sandwich on the pan.
  • Cook for a couple of minutes, until brown on one side. Turn the sandwich over and brown the other side and the cheese is melted.
  • Once complete, take the sandwich off the pan. Carefully open the sandwich and stuff the inside with a handful fo the arugula mixture.
  • Cut in half, serve with a glass of Pearl Merlot and enjoy!