If you don't use the entire can of cranberry sauce for these sandwiches, store the leftovers in the refrigerator. When warmed, cranberry sauce makes a great topping for waffles or French toast.
8 oz jellied cranberry sauce
1 Tbsp prepared horseradish
4 lettuce leaves
8 slices of rye bread
8 oz sliced turkey breast
4 slices of Swiss cheese
4 slices of onion
Mash cranberry sauce with a fork in a small bowl. Mix in horseradish and set aside.
Place lettuce on 4 toast slices. Mound turkey slices on lettuce. Add slice of cheese to each.
Spoon the desired amount of cranberry-horseradish spread on each sandwich.
Top with onion slices and remaining toast slices. Store any remaining sauce in a covered container in refrigerator.
Leftover turkey also works well with this recipe. Freeze leftover turkey in plastic bags. Thaw sandwich-size portions as needed. Cut a tiny slice from both the top and bottom of the onion to make it easier to remove the skin.