Tutkey Sandwiches with Cranberry Walnut Spread
|For cranberry walnut spread|
|Whole-berry cranberry sauce||15 Ounce (1 Can)|
|Non fat cream cheese||2 Ounce (At Room Temperature)|
|Reduced fat cream cheese||2 Ounce (At Room Temperature)|
|Grated orange rind||1 Tablespoon|
|Chopped toasted walnuts||1 Tablespoon|
|Multigrain bread slice||8|
|Low sodium turkey breast||14 Ounce, sliced|
|Thinly sliced cucumbers||1⁄2 Cup (8 tbs) (English Variety)|
To make the cranberry-walnut spread: Spoon the cranberry sauce into a strainer set over a medium bowl.
Press on the sauce with the back of a spoon until most of the juice is extracted (you should be left with about 1/2 cup sauce).
Discard the juice and spoon the sauce into the bowl.
Stir in the nonfat cream cheese, reduced-fat cream cheese, orange rind, and walnuts.
To make the sandwiches: Divide the cranberry-walnut spread among 4 slices of the bread.
Top with the turkey, lettuce, tomatoes, and cucumbers.
Top with the remaining 4 bread slices.