Turkey & Cranapple Sandwich

The What:
2 slices of Franz Friday Harbor Organic Great Grain Bread
4 slices of oven-roasted turkey
3 slices of tomato
½ cup red onion (¼ cup chopped, ¼ cup sliced)
1-2 leaves of romaine lettuce
1 tablespoon cream cheese, softened
1 tablespoon Dijon mustard
1 cup peeled and chopped apples
½ cup fresh cranberries
2 tablespoons cider vinegar
¼ cup brown sugar
½ tablespoon orange zest
½ tablespoon grated ginger
1 teaspoon cinnamon

The How:
To make the chutney, combine the apples, cranberries, vinegar, ¼ cup of the chopped onions, sugar, orange zest, ginger and cinnamon in a medium saucepan. Bring to a boil, then reduce to a low simmer. Cover and cook for 20 minutes. Uncover and cook for a few minutes more, to reduce any remaining liquid. Allow to cool.

Spread a layer of cream cheese on the bottom slice of bread and top with a layer of cranberry apple chutney. Pile on the lettuce, turkey and remaining red onion. Spread a layer of Dijon mustard onto the second slice and top off your sandwich. Enjoy!