Turkey Sandwiches with Cranberry and Onion Confit

Exceldor2024 A MF 053
4-6 Portions
20 min Prepping
30 min Cooking
Recipe Easy


  • 4 slices Butterball turkey bacon cut in half
  • 4 square ciabatta loaves
  • 125 ml (1/2 cup) mayonnaise and roasted garlic spread
  • 500 ml (2 cups) cooked and shredded Exceldor turkey
  • 4 slices Swiss cheese
  • 375 ml (1 1/2 cup) arugula

For the cranberry and onion confit

  • 15 ml (1 tbsp) olive oil
  • 1 large red onion, thinly sliced
  • 250 ml (1 cup) fresh or frozen cranberries
  • 125 ml (1/2 cup) sugar
  • 60 ml (1/4 cup) apple cider vinegar
  • 15 ml (1 tbsp) balsamic vinegar
  • Salt and pepper to taste


Click the steps to erase them.

  1. Preheat the oven to 190 °C (375 °F).
  2. Heat the oil in a saucepan over medium-high heat. Cook the onion for 10 to 12 minutes over low-medium heat, stirring, until golden brown.
  3. Add the remaining ingredients for the confit to the saucepan. Cook for a further 8-10 minutes, stirring, until almost all the liquid has been absorbed and the onion is caramelized. Remove from the heat and leave to cool.
  4. Place the turkey bacon half-slices on a baking tray. Bake for 10 to 12 minutes, turning the slices halfway through, until crisp. Remove from oven.
  5. Cut the loaves in half lengthways. Toast until golden brown.
  6. Spread mayonnaise and roasted garlic on the inside of the sliced loaves.
  7. Top the base of the bread with shredded turkey, turkey bacon half-slices, Swiss cheese, arugula, and cranberry & onion confit. Cover with bread.