The Pilgrim

Recipes | Dinner, Lunch
Print Recipe
Prep Time: 5 minutes
Yields: 6 sandwiches
Source
Bryan Voltaggio
Grain Foods Foundation

Finally, it has been done. The textures, flavors and aromas of the Thanksgiving meal, distilled into a single glorious sandwich. Behold, The Pilgrim.

Ingredients

  • GENERAL:
  • 12 Slices seven-grain bread
  • 24 ounces Leftover turkey from Thanksgiving dinner sliced
  • As needed Orange Cranberry Compote recipe follows
  • As needed Sage Cream Cheese recipe follows
  • 2 ounces butter at room temperature
  • Seasoning salt to taste (recipe follows)
  • ORANGE CRANBERRY COMPOTE:
  • 1/2 pound cranberries
  • 1 Orange quartered
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • pepper to taste
  • SAGE CREAM CHEESE:
  • 2 cups Cream cheese at room temperature
  • 15 leaves Sagepicked finely chopped
  • 1 Garlic clove
  • 1/2 teaspoon salt
  • Seasoning salt
  • 1/4 cup sea salt
  • 3 Juniper berries toasted and ground
  • 1 Orange zested

Try this tasty recipe for The Pilgrim, which is not only packed with grains but is also under 500 calories.

Directions

  1. GENERAL: Lay out two slices of seven grain bread on a cutting board.
  2. Spread the Orange Cranberry Compote evenly across one slice of bread. Set aside.
  3. Spread the Sage Cream Cheese evenly across the second slice of bread, then top with about four ounces of sliced, leftover turkey.
  4. Place the slice of bread with the Orange Cranberry Compote on top of the turkey.
  5. Brush the top and bottom of the sandwich with room temperature butter.
  6. If you own an electric sandwich maker or Panini press, place the sandwich inside for 2 1/2 - 3 1/2 minutes. If you do not have a sandwich press, simply place the sandwich in a sauté pan on top of your stove, set at medium heat, and cook the sandwich for 3 1/2 - 4 1/2 minutes on each side.
  7. Remove the sandwich and while still hot, season liberally with turkey seasoning salt.
  8. Cut in half and serve while hot.
  9. ORANGE CRANBERRY COMPOTE: In a medium sauce pot, cook the cranberries, quartered orange, and sugar for approximately 20 minutes at a low simmer, then stir in a pinch of salt. Remove the pieces of orange and pour into a blender or food processor. Puree until smooth, then lightly season with pepper.
  10. SAGE CREAM CHEESE: In a bowl, combine the cream cheese and sage using a rubber spatula, mixing well. Grate (or very finely chop) the garlic, adding to the bowl. Season to taste with salt and reserve for use.
  11. SEASONING SALT: Lightly toast the juniper berries in a pan, then place in a spice grinder and blend. Combine the juniper, salt and orange zest in a mortar pestle and combine all evenly. "