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Turkey salad sandwich with tarragon and red grapes

Time 25 minutes
Yields Serves 4
Turkey salad sandwich with tarragon and red grapes
(Luis Sinco / Los Angeles Times)
1

Heat the oven to 350 degrees.

2

Place the pecans on a rimmed baking sheet and bake until lightly browned, 8 to 10 minutes. Let them cool, then chop.

3

Place the turkey, grapes, celery, pecans, green onions and tarragon in a large bowl. Stir in the mayonnaise and mix well. Add salt and pepper to taste. (If you’re making this ahead, add the green onions right before serving.)

4

Spread a thin layer of cranberry sauce on one side of the rolls or bread, then add the turkey salad. Top with the roll half or another slice of bread, cut into halves and serve.

Combine equal parts nonfat yogurt and mayonnaise as a lower-fat substitute for the 3/4 cup mayonnaise.

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