The Pilgrim Sandwich

The Pilgrim Sandwich RecipeMakes 6 sandwiches

  • 12 slices seven-grain bread
  • 24 ounces turkey, sliced
  • Orange Cranberry Compote, as needed (see recipe below)
  • Sage Cream Cheese, as needed (see recipe below)
  • 4 tablespoons butter, at room temperature
  • Seasoning salt, to taste (see recipe below)

Lay out two slices of seven grain bread on a cutting board.

Spread Orange Cranberry Compote evenly across one slice of bread. Set aside.

Spread Sage Cream Cheese evenly across second slice of bread, then top with about four ounces of turkey.

Place slice of bread with the Orange Cranberry Compote on top of turkey.

Brush top and bottom of sandwich with room temperature butter.

If you own an electric sandwich maker or Panini press, place the sandwich inside for 2 1/2 to 3 1/2 minutes. If you do not have a sandwich press, simply place the sandwich in a saute pan on top of your stove, set at medium heat, and cook the sandwich for 3 1/2 to 4 1/2 minutes on each side.

Remove sandwich and while still hot, season liberally with seasoning salt.
Cut in half and serve while hot.

Orange Cranberry Compote

Yield 1 cup

  • 1/2 pound cranberries
  • 1 orange, quartered
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • Pepper, to taste

In medium sauce pot, cook cranberries, orange and sugar for approximately 20 minutes at a low simmer, then stir in a pinch of salt.

Remove pieces of orange, and pour into blender or food processor. Puree until smooth, then lightly season with pepper.

Sage Cream Cheese

Yield 2 cups

2 cups cream cheese, at room temperature
15 sage leaves, finely chopped
1 garlic clove
1/2 teaspoon salt

In bowl, combine cream cheese and sage using a rubber spatula, mixing well. Grate (or very finely chop) garlic, adding to bowl. Season to taste with salt.

Seasoning Salt

Yield 1 cup

  • 1/4 cup sea salt
  • 3 juniper berries, toasted and ground
  • 1 orange, zested

Lightly toast juniper berries in a pan, then place in a spice grinder and blend. Combine juniper, salt and orange zest in a mortar and pestle, and combine all evenly.

Photo Credit: Bryan Voltaggio, Chef. Photo courtesy of Under A Bushel Photography.