The Pilgrim w/Turkey, Cranberry Sauce & Pickled Celery

Sandwich

• 2 slices white sandwich bread
• Mayonnaise
• 1 leaf Boston lettuce
• 3 slices Applegate Naturals^® Oven Roasted Turkey Breast or Applegate Naturals^® Smoked Turkey Breast
• 2–3 tablespoons cranberry sauce
• Pickled Celery (see recipe)

Pickled Celery

• ½ cup white vinegar
• ½ cup water
• 12 black peppercorns
• 4 teaspoons sugar
• 2 teaspoons kosher salt
• 1 teaspoon celery seed
• ½ teaspoon yellow mustard seeds
• 4 stalks celery, thinly sliced on the diagonal

Sandwich

1. Spread 1 slice of bread with mayonnaise, then top with the lettuce and turkey.
2. Spoon the cranberry sauce over the turkey and top with several slices of pickled celery.
3. Top with the other piece of bread, cut the sandwich in half and serve.

Pickled Celery - Makes about 1 pint

1. Bring the vinegar, water, peppercorns, sugar, salt, celery seeds, and mustard seeds to a boil in a small saucepan, stirring until sugar and salt are dissolved.
2. Pour the hot vinegar mixture over the celery and stir to combine.
3. Let cool to room temperature, then cover and refrigerate overnight for flavors to develop.
4. The pickled celery keeps up to 1 week in the refrigerator.