Butcher & Bee’s Turkey-Salad Tartine

In a large bowl, combine turkey, red onion, apple, mirepoix, dried cranberries, sliced almonds, Greek yogurt, lemon juice, and salt and pepper, to taste. 

In a separate bowl, whisk together cranberry sauce, sherry, Dijon, lemon juice, and salt and pepper. Once combined, slowly whisk in the olive oil. Add shredded Brussels sprouts, and toss until they’re coated with vinaigrette. 

Add a heaping spoonful of turkey salad onto your toasted bread, then top with Brussels sprout slaw. Season with more salt and pepper.

Photos by Noah Fecks