Turkey Sandwiches with Cranberry and Onion Confit Recipes | Exceldor

Ingredients

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