The tomatoes are finally ready to be harvested from our garden. We seem to have a bumper crop coming in this year and that means getting creative with ways to use tomatoes for breakfast, lunch and dinner.
The other night for dinner, my husband voted for a BLT sandwich. I switched it up and made a TLC (Turkey, Lettuce and Cranberry) Sandwich. This was wonderful with our fresh tomatoes. It would also be the ideal sandwich to make with Thanksgiving leftovers.
Slices of gluten-free bread, toasted
Turkey Breast, sliced into 1/4″ thick slices
Leaves of Lettuce
Toast your bread and spread mayonnaise on the slices, if desired.
Layer your ingredients and top with a dollop of cranberry sauce.
Serve with a nice salad for a perfect meal.