Spectacular sandwich recipes

Flour’s smoked Turkey With sharp cheddar and Cranberry chutney

Makes four sandwiches

8 slices good quality white or wheat bread

Cranberry chutney (recipe follows)

4 cups loosely packed mesclun or other mild lettuce

8 ounces sharp cheddar, sliced thin

1 pound smoked turkey, sliced thin

Lay bread out on counter and spread chutney evenly on all slices. Divide greens (about 1 cup per sandwich) on 4 slices of bread. Top greens with cheddar slices. Divide sliced turkey evenly on top of cheddar. Top with slice of bread.

Cranberry Chutney

2 1/4 cup fresh or frozen whole cranberries

1 tablespoon balsamic vinegar

3 tablespoons brown sugar

1 orange, peeled, seeded, and roughly chopped (about 1/2 cup)

1 tablespoon fresh ginger, chopped

1/4 teaspoon kosher salt

1/8 teaspoon pepper

Place fresh or frozen cranberries in a small saucepan and cook over low heat until they begin to get very soft and start to lose their shape, 1 to 2 minutes. Add the rest of the ingredients and stir well. Continue to cook over low heat until a thick, spreadable consistency is achieved, about 8 to 10 minutes more. Transfer to a heat-proof container and allow to cool.