This is literally the best turkey sandwich I’ve ever had! It’s a turkey sandwich using leftovers or fresh, then drizzled with pomegranate molasses and goat cheese.
The combination of flavors here makes this a perfect turkey sandwich for any Thanksgiving appetizer or using leftovers for the next day! You will love this sandwich, trust me.
So, pomegranate molasses is actually so simple to make. What it is is a thickened type of molasses using the juice from a pomegranate. It’s not too sweet at all! Sugar is added to the juice while cooking in a skillet on low heat, which adds some sweetness to it. It is one of the best holiday sauces I’ve ever had! If you add crushed red pepper to the mix it just completes the taste. It is so fantastic, the words in this post cannot BEGIN to describe the flavor! So incredible!
These mini sandwiches can be made with whatever gluten-free bread you choose. You can make gluten-free mini paninis or regular sandwiches…whatever you prefer! The turkey sandwiches can be placed out as appetizers for a small group or eaten as part of the main dish! These are also great for the day after Thanksgiving, using leftovers. Usually I have each of these ingredients in my fridge or cupboard the day after Thanksgiving! Pomegranates, leftover turkey, and shallots for sure! And I always have goat cheese tucked away in the cheese drawer somewhere 😉
Pomegranate molasses is so wonderful and so thick. It’s unlike anything I’ve really tasted and the great thing about it is it pairs perfectly with turkey. I LOVE this recipe using the dark meat of the turkey, but the white meat is just fine too. We usually don’t have leftover white meat the day after Thanksgiving anyhow! But the dark meat has a slight gamey taste to it, which I love around the holidays. Chicken would definitely work with this turkey sandwich recipe but there is something about the pomegranate molasses that is extra special. It tastes and smells like the holidays. So, using an extra special holiday meat is just better than chicken, in my opinion. This recipe would also be PERFECT with holiday duck. I’ve got a recipe for you here on the blog for a gluten-free holiday duck that is out of this world.
Turkey leftovers are seriously so fun to develop recipes with. I can’t wait to get my hands on this beauty right here. It’s a Thanksgiving Turkey and Waffles Sandwich. Yip, you heard that right! A Thanksgiving leftover recipe made by Matt Robinson of Real Food By Dad, one of my favorite blogs! What is awesome about the recipe is that I can eat it! Cause it’s gluten-free 😉 I seriously cannot wait to make it for my husband and I the day after Thanksgiving for breakfast. And the kids too. But mainly for him and I. For reals.
We’ve got less than two weeks, people!?!?! Less than two weeks until Thanksgiving! I’ll be cooking up a STORM next week for our Countdown To A Gluten-Free Thanksgiving so be sure to subscribe to the blog and check back soon! And explore and print out some of these recipes over the weekend, of course 😉 To get ready for the big day! Oh and if you make this sandwich you MUST let me know in the comments below!! This is SERIOUSLY a keeper and my favorite turkey sandwich EVER!!! It will be yours too, for sure!
Turkey Sandwich With Pomegranate Molasses And Goat Cheese
A perfectly stacked turkey sandwich, topped with pomegranate molasses and goat cheese.
- 4 large slices gluten-free bread (your choice of bread) toasted, crust cut off, pieces cut in fourths (so 8 squares total)
- 1 whole shallot sliced
- olive oil for skillet
- 1 whole pomegranate cut into fourths
- fresh turkey fresh from the oven or Thanksgiving leftovers!
- fresh goat cheese for crumbling
- 2-3 tablespoons sugar cane for sauce
- 1/2 to 1 teaspoon pepper flakes for seasoning sauce
Heat two separate skillets on low to medium low heat. You will be cooking two separate ingredients in each at the same time...
In a medium to large sized bowl, squeeze all four pieces of pomegranate so that the innards go into the bowl. It will be like squeezing a lemon, but a bit more messy 🙂 and the skin will break as you do this. Don't worry! Just get all that juice along with the seeds in the bowl! The flesh will be in there too.
Once you are finished squeezing it all out, pick out the yellow to white colored flesh. What will remain is the pomegranate juice and seeds.
Pour the pomegranate juice and seeds into a skillet, along with the sugar cane, then stir. You will let this cook on low heat for approximately 20 minutes, stirring frequently. After ten minutes, add pepper flakes. Start with 1/2 teaspoon then add more if desired. 1/2 a teaspoon will give the pomegranate molasses a kick, and a whole teaspoon will make it a bit spicy. Your preference! The goal is for the pomegranate juice and seeds to thicken and bubble somewhat, into a thick molasses. Your heat should be low enough to bubble slightly, but not high enough to burn. Watch the skillet and lower or raise heat according to the sauce. When it is finished, it will be thick and sticky.
Once you get the pomegranate molasses started, place sliced shallot with a drizzle of olive oil in the other skillet and stir around. You can use around 1 tablespoon of olive oil to start, more later depending on preference and how dry the onion gets. You will be letting the shallot cook slowly for approximately 20 minutes also, being mindful not to burn it. Lower heat if necessary during this process or add a bit more olive oil if burning begins to occur. The goal is to caramelize the shallot. They are done when they are browned and softened.
When both skillets are done cooking, assemble your sandwiches. On toasted bread pieces, place caramelized shallot evenly onto each piece, so that every piece has a layer. On top of that, place your turkey (preferably warm) on every piece. Then top with goat cheese crumbled on top of turkey for each bread piece. Finally, top with pomegranate molasses by drizzling it all over the goat cheese on each sandwich piece. Top each sandwich with the remaining bread halves. This will make approximately 4 sandwiches. Serve immediately or plate. This can be eaten cooled, but the molasses will thicken more so I prefer it warm.
Note: In this recipe, you can make regular sized sandwiches or paninis. So two sandwiches total. Just use two shallots instead of one, and more goat cheese and turkey. The pomegranate sauce can remain the same or use two pomegranates, and increase cooking time.
Note: Pomegranate molasses is ready when it thickens enough to be syrupy. If you cook it too long then once you make your sandwich, it will harden. So, try not to overcook it! Although I've had it hardened a bit too and it was still fantastic! 🙂