Ingredients:
- 1/2 c barbecue sauce
- 1/2 c leftover jellied cranberry sauce
- 1 Tbsp brown sugar
- 1 Tbsp fresh lemon juice
- 2 c leftover shredded turkey, room temperature
- 1 mandarin orange, peeled and segmented
- 2 Tbsp champagne vinegar
- 1/4 tsp ground cinnamon
- 4 brioche buns, split
- 4 Swiss cheese slices
- 1 c arugula
Directions:
- Stir together barbecue sauce, cranberry sauce, brown sugar and lemon juice in a small saucepan; bring to a boil over medium-high heat, stirring often. Reduce heat to low; cook, stirring occasionally, until thickened and darker in color, 4-5 minutes. Fold in shredded turkey, and stir until warmed through, 1 minute.
- Stir together mandarin segments, vinegar and cinnamon in a medium bowl; chill in the refrigerator 10 minutes.
- Remove mandarins from refrigerator. Add arugula, and toss until well coated.
- Broil bun halves on low until lightly toasted and golden brown, 3-4 minutes. Remove from oven. Place a slice of Swiss cheese on each bun bottom; broil on high until cheese is just melted, 1-2 minutes.
- Layer 1/2 c turkey mixture over melted cheese on bun bottoms; top with the orange and arugula mixture. Cover with bun tops.