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one croissant sandwich with folded thin smoked turkey slices, pale Havarti, thick red cranberry chutney containing small apple cubes, and a few dry watercress leaves tucked inside
Melissa Hart

Turkey Croissants with Cranberry Apple Chutney

Cook the cranberry-apple chutney until it holds a soft mound on a spoon, then chill it before it meets the turkey and cheese. The apple pieces soften without vanishing, and a little shallot and cider vinegar keep the filling from tasting like straight cranberry sauce spread over lunch meat. Smoked deli turkey and mild Havarti make this a cold sandwich, so the croissant can stay unheated and flaky rather than being pressed into a melt. Watercress gives the sweet-tart chutney a peppery partner, but dry it well and use a loose handful so the greens don't push the other filling out when you close the sandwich.
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Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 3/4 cup fresh or frozen cranberries
  • 1 small red apple cored and cut into 1/4-inch dice
  • 2 tbsp finely chopped shallot
  • 3 tbsp packed light brown sugar
  • 1/4 cup apple cider
  • 1 tbsp apple cider vinegar
  • 1/8 tsp fine salt
  • 4 large plain croissants about 3 oz each, split
  • 12 oz thinly sliced ready-to-eat smoked deli turkey
  • 4 oz Havarti thinly sliced
  • 1 cup watercress leaves and tender stems washed and thoroughly dried

Method
 

  1. Combine cranberries, apple, shallot, brown sugar, cider, vinegar and salt in a small saucepan. Bring to a simmer over medium heat.
  2. Reduce heat to medium-low and cook for 15 to 18 minutes, stirring occasionally, until the berries burst, apple pieces soften and the chutney holds a soft mound on a spoon.
  3. Transfer chutney to a shallow container and refrigerate promptly for about 60 minutes until cold; chilling is included in preparation.
  4. Lay Havarti over the croissant bottoms and fold 3 ounces turkey loosely over each portion of cheese.
  5. Divide cold chutney over the turkey, leaving any loose liquid in the container, and add a loose portion of dry watercress.
  6. Close with the croissant tops and serve cold or refrigerate at 40°F or below until serving.