While the sauce cooked down, I tossed together a mix of white and dark turkey meat, half an apple, thinly sliced green onion, about 6 large basil leaves, a generous shake of dried dill, and some dry mustard. I mixed in about 1/3 of a cup of plain non-fat yogurt to make it creamy but not heavy.
I built the sandwiches with the toasted side out and heaped the turkey and apple mixture onto a bed of mixed greens with the cooled cranberry sauce on the opposite side. The filling was a little bulky for the thin slices of bread but they still did a decent job of holding together.
Served with a few pretzels and the remaining apple I don’t think this sandwich will be featured in Gourmet Magazine but for a Saturday afternoon it was just the ticket!