Roast Turkey Sandwich with Cranberry Pecan Mayonnaise

Roast Turkey Sandwich with Cranberry Pecan Mayonnaise

• 1/2 cup mayonnaise
• 2 tablespoons Dijon-style mustard
• 1 tablespoon honey
• 1/4 cup sliced cranberries or 1/2 cup whole cranberries sauce
• 2 tablespoons toasted pecans (see note)
• Salt and pepper to taste
• Thinly sliced turkey breast
• Bread (sun-dried tomato, white, whole-wheat or Kaiser roll)
• Gouda cheese
• Cooked bacon slices
• Lettuce
• Sliced tomato

• Combine mayonnaise and mustard in bowl. 
• Whisk in honey. 
• Fold in cranberries and pecans.
• Season with salt and pepper. 
• Spread cranberry mayonnaise on one side of two slices of bread.
• Place turkey on one slice of bread. 
• Top with slice of Gouda cheese, lettuce, 2 strips bacon, tomato and second slice of bread.
• Makes about 1 cup cranberry mayonnaise.

NOTE :  

• To toast pecans, sprinkle in ungreased heavy skillet. 
• Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.
• Or, toast in microwave: Spread 1 cup nuts on paper plate. 
• Cook on HIGH for 2 1/2 to 4 minutes, or until heated through, stirring every 2 minutes.