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1/2 cup cranberry sauce
2 tablespoons mayonnaise
1/2 teaspoon McCormick Ginger, Ground
2 tablespoons butter, melted
8 slices pumpernickel bread
1 pound sliced roast turkey
1 cup baby arugula leaves
4 slices sharp Cheddar cheese
Mix cranberry sauce, mayonnaise and ginger in small bowl. Set aside. Spread butter on 1 side of each slice of bread. Place 4 of the bread slices, buttered-side down, on cutting board.
Top with turkey, cranberry spread, arugula leaves and cheese. Cover each with second slice of bread, buttered-side up.
Heat large skillet on medium heat. Place 2 of the sandwiches in skillet. Cook 2 to 4 minutes per side or until bread is toasted and cheese is melted. Repeat with remaining 2 sandwiches.
Nutritional information (amount per serving)