Instructions

Dijon Mayo

Ingredients

3 heaping tablespoons Dijon mustard

1½ cups mayonnaise

¼ teaspoon cayenne pepper

1 tablespoon Tabasco

1 tablespoon lemon juice

INSTRUCTIONS

Whisk the Dijon mustard, mayonnaise, cayenne pepper, Tabasco, and lemon juice.  Set aside.

Sandwich

Ingredients

Serves 4

2 cups baby spinach leaves

2 cups baby or wild arugula

1 tablespoon extra-virgin olive

1 tablespoon fresh lemon juice

Pinch of Kosher salt

8 slices whole grain or heavy seeded grain bread

1 avocado peeled, pitted, cut into ¼-inch slices (squeeze 1 tablespoon lemon juice over to keep it from turning brown)

8 slices Havarti cheese

10 to 12 thin slices roasted turkey breast.

2 ripe pears, peeled, cored, and sliced into ¼-inch pieces (squeeze 2 tablespoons lemon juice over to keep it from turning brown)

Leftover Cranberry Sauce approximately 2 cups

8 tablespoons Dijon Mayonnaise

Instructions

 Toss the spinach and arugula with olive oil, lemon juice, and salt.

For each sandwich lay 4 slices of bread on a cutting board and spread 2 tablespoons Dijon Mayonnaise on each.

Add ¼ of the avocado, plus 1 slice of cheese.

Lay 3 to 4 slices turkey, 4 pear slices per sandwich, and a handful of the tossed spinach-arugula mix.

Top with 2 to 3 tablespoons Cranberry Sauce.

Add another dollop of Dijon mustard on the top piece of bread. Place on top of the sandwich and hold down each sandwich firmly, slice in half with a serrated knife, and serve!

Serve any extra Dijon Mayonnaise on the side.

RECIPE AND PHOTO FROM “FOOD FOR THOUGHT”

CONSIDER GIVING THE GIFT OF HEALTH THIS HOLIDAY SEASON! 

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