- 1
Ingredients
- for the flatbread sandwiches:
- 1/2 cup unsweetened dried cranberries
- 1 teaspoon packed fresh thyme leaves
- 3/4 water
- 1/3 cup granulated sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- juice of 1/2 lemon
- 3/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 2 teaspoons cornstarch + 2 tablespoons water (to form a slurry)
- 1 1/2 pounds cooked, sliced turkey
- 5 oz Boursin garlic and herb cheese (not difficult to find)
- 2 to 3 oz baby kale, baby arugula, or spinach
- 3 pieces naan (I used Trader Joes plain variety), halved (or use your favorite flatbread)
Preparation
Step 1
Make the cranberry mostarda:
In a small saucepan, combine the cranberries, thyme, and water. Bring to a boil, reduce heat, and simmer for 3 to 4 minutes. Add sugar, mustard, vinegar, and lemon juice and simmer, stirring frequently, for about 5 minutes, until sauce has reduced slightly.
Whisk together cornstarch and remaining water to form a slurry. Continue stirring cranberry mixture and stream in the slurry. Cook for another 2 to 3 minutes, until sauce has thickened (remember, sauce will continue to thicken as it cools.). Remove from heat and set aside to cool to room temperature, then transfer to an airtight jar and refrigerate until ready to use.
First, warm your naan a little if youd like: it makes for a nice, cosy sandwich. While youre at it, consider warming your turkey a bit as well as you assemble everything. Spread some of the Boursin cheese on each flatbread as you would a condiment: get a satisfying layer on there, but not too much. Next, spoon out your cranberry mostarda and spread evenly over top: again, a little goes a long way here. Time for the greens: stack a nice pile on top of the cheese and cranberries, and press lightly so everything stays in place. Top each with 4 ounces of warm turkey each (a-ha! no flexibility on that one), and season with salt and pepper.