When our kitchen is filled with the aromas of squash, cranberries, and other seasonal ingredients that we use in our soups, we can’t help but raid the pantry for sandwich fillings, too.Why not top freshly roasted turkey with chunks of sweet potatoes? Honey-roasted cashews add crunch and sweetness, and cranberry sauce livens up plain mayonnaise. Everyone likes this sandwich because it’s like an entire Thanksgiving dinner between two slices of bread.

Ingredients:

Cranberry Mayonnaise:
3/4 cup mayonnaise
1/4 cup whole berry cranberry sauce
Sandwiches:
2 large sweet potatoes, scrubbed but not peeled
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
4 individual size (8 inches long each) baguettes
8 tablespoons cranberry mayonnaise (from recipe)
1^1/2 cups baby spinach leaves
1 pound freshly roasted turkey breast, sliced
6 tablespoons honey-roasted cashews

Directions:

For the cranberry mayonnaise: In a small mixing bowl whisk together the mayonnaise and cranberry sauce until well incorporated.

For the sandwiches: Preheat the oven to 400°F. Cut the sweet potatoes into 3- inch chunks. Place in a roasting pan and sprinkle with the olive oil, salt, and pepper. Bake for 30 to 35 minutes, stirring once or twice. Remove from the oven and cool to room temperature.

Slice the baguettes in half lengthwise. Spread each side with the cranberry mayonnaise. Place the spinach leaves on the bottom slice of each baguette. Layer the turkey breast, then the roasted sweet potatoes. Sprinkle with the honey-roasted cashews and season with salt and pepper. Place the top slice of bread on each sandwich.

Makes 4 sandwiches.