Directions

1. In a stainless-steel bowl mix Dijon mustard, cranberry sauce, and mayonnaise; salt and pepper to taste; cover and refrigerate.
2. On medium heat add olive oil to the pan and the julienne of chopped onions; turn the heat to very low and simmer down, till onions are soft and caramelized; stir 5-6 times; the process should take approximately 70 to 75 minutes; let cool and transfer to a covered container.
3. Shred or slice gouda cheese, cover, and refrigerate.
4. Pre-slice cooked natural turkey breast or smoked/roasted turkey breast; cover and refrigerate.
5. Assemble the sandwich – add a generous layer of softened butter on the outside of the bread slice; transfer the buttered side down on a parchment-lined tray; on the unbuttered side add 20 grams of cheese and 2 oz of turkey meat.
6. Add 7 tbsp of cranberry mixture then 7 tbsp of caramelized onion.
7. Add 2 more oz of meat then 20 grams of cheese then top with bread; add another generous layer of butter to the top and transfer to the non-stick frying pan.
8. Fry on low to medium heat for 3-5 mins then transfer to other side and crisp till golden.
9. Transfer to the cutting board cut in half and serve with a side salad or chips.

• Cranberry mayonnaise mixture can be made up to 5 days before serving if covered and refrigerated.
• Caramelized onions can be made in advance and can be used for up to 5 days when refrigerated.
• Sandwiches can be pre-made on the line and buttered if kept on a parchment-lined dish, or they can be made daily and pan-fried to order.
• Cut the sandwich diagonally and present it with a side salad, chips or fries to increase the value of dish.