The Fallwich

The Fallwich
When our kitchen is filled with the aromas of squash, cranberries, and other seasonal ingredients
that we use in our soups, we can’t help but raid the pantry for sandwich fillings, too.Why not top
freshly roasted turkey with chunks of sweet potatoes? Honey-roasted cashews add crunch and
sweetness, and cranberry sauce livens up plain mayonnaise. Everyone likes this sandwich because
it’s like an entire Thanksgiving dinner between two slices of bread.

Cranberry Mayonnaise
3/4 cup mayonnaise
1/4 cup whole berry cranberry sauce

Sandwiches
2 large sweet potatoes, scrubbed but not peeled
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
4 individual size (8 inches long each)
baguettes
8 tablespoons cranberry mayonnaise
11/2 cups baby spinach leaves
1 pound freshly roasted turkey breast, sliced
6 tablespoons honey-roasted cashews

■ For the cranberry mayonnaise: In a small
mixing bowl whisk together the mayonnaise
and cranberry sauce until well incorporated.

■ For the sandwiches: Preheat the oven to
400 degrees. Cut the sweet potatoes into 3-
inch chunks. Place in a roasting pan and
sprinkle with the olive oil, salt, and pepper.
Bake for 30 to 35 minutes, stirring once or
twice. Remove from the oven and cool to
room temperature.
Slice the baguettes in half lengthwise. Spread
each side with the cranberry mayonnaise.
Place the spinach leaves on the bottom slice
of each baguette. Layer the turkey breast,
then the roasted sweet potatoes. Sprinkle with
the honey-roasted cashews and season with
salt and pepper. Place the top slice of bread
on each sandwich.