Fresh cherries might not be an option for topping turkey sandwiches at the local deli, but they’re the perfect sweet counterpoint to the sharp pickled onions and smoky cheese used here.
- 1 small red onion, cut into very thin slices
- 1 tablespoon sugar
- Kosher salt
- 1/4 cup red wine vinegar
- 8 thick slices crusty sourdough bread
- 1/4 cup whole-grain mustard
- 3/4 pound thinly sliced roasted turkey breast
- 4 ounces smoked Gouda, cut into very thin slices
- 3 cups (about 2 ounces) baby spinach leaves, stemmed
- 1 cup (12 to 16) pitted dark-red cherries, mashed or coarsely chopped
Toss together the onion, sugar and a generous sprinkling of salt (about 1 teaspoon) in a medium bowl; let sit for 5 minutes so the onion wilts a bit. Stir in the vinegar; let sit for 10 minutes so the vinegar infuses the onions, and the sugar and salt have dissolved.
To assemble the sandwiches, top 4 slices of the bread with a thin coating of mustard. In the following order, layer the turkey, smoked Gouda, some spinach leaves, some onions and the cherries, then top each portion with one of the remaining slices of bread.
Serve immediately, or wrap tightly in plastic wrap and refrigerate for no more than 2 hours before serving.
From food writer Tony Rosenfeld. CORRECTION: An earlier version of this recipe left the onions out of the directions.
Tested by Bonnie S. Benwick.
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