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a plain plate of small closed brown rye-roll sandwiches with thin folded smoked turkey, a small green butter-lettuce layer, a thin ruby-red relish layer of very finely pulsed raw cranberry fragments and crushed juicy orange pulp with tiny orange flecks, moist granular texture and no firm pale fruit cubes or whole berries, plus a thin white cream-cheese spread, without melted cheese or garnish
Melissa Hart

Turkey Cranberry Mini Sandwiches

Fresh cranberry-orange relish gives these little rolls a sharper bite than a layer of canned sauce, but drain it after the sugar has drawn out the juice so it doesn’t soak into the bread. Thin smoked turkey and a modest swipe of cream cheese are enough filling for a two-inch rye roll, especially once the lettuce is tucked inside. I’d make the relish a day ahead and assemble the sandwiches on party day, when the rolls are still soft and the contrast between cold turkey and tart fruit is at its best.
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Prep Time 55 minutes
Total Time 55 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 12 oz fresh cranberries rinsed and sorted
  • 1 medium orange peeled, seeded and cut into chunks with thick white pith removed
  • 1/2 cup granulated sugar
  • 24 mini rye rolls about 2 inches across
  • 8 oz plain cream cheese softened
  • 1 1/2 lb thinly sliced ready-to-eat smoked deli turkey
  • 24 small butter-lettuce leaves washed and thoroughly dried

Method
 

  1. Pulse cranberries and orange in a processor until finely chopped but still textured. Stir in sugar and refrigerate for 30 minutes, then drain in a fine sieve for 5 minutes without pressing into a puree.
  2. Split the mini rye rolls horizontally. Spread cream cheese evenly over their cut faces, using a thin layer rather than a thick mound.
  3. Divide the turkey into 24 equal portions. Tuck one dry lettuce leaf into each bottom and fold one portion of turkey over it.
  4. Divide the drained relish over the turkey in a shallow layer and close the rolls. Wipe away any filling that spills beyond the bread.
  5. Yield 24 whole mini sandwiches, two per serving. Refrigerate in a covered shallow container and serve within 8 hours of assembly.