Cranberry Baguettine

There is no denying that fall is here now.  Schools are in full swing, football has taken over our sundays, and both the temperature and leaves are dropping at a rapid pace.  October is one of my favorite months, as it is the introduction to the Autumn season that fits New England perfectly.  October is when I start thinking of seasonal ingredients: Pumpkin, Squash, Apples and Cranberries top my fall must have list.

Last weekend when I was picking up apples and pears at a local orchard, I noticed a local sharp aged cheddar cheese being sold.  I was too curious to not take some home.  It's sharpness is countered with a subtle smokiness, and I though it would be great melted on a turkey sandwich.  When I think fall in New England, the sandwich bread that comes to mind is our Cranberry Baguettine from Au Pain Dore.  This 7" french sandwich baguette is studded with cranberries, making it perfect for seasonal sandwiches.

I roasted a nice turkey tenderloin marinated in chipotle and citrus juices, carved it,  then layered on some of the extra sharp cheddar and melted it under the broiler.  I layered on the bread with some roasted pear slices, and a little spinach.  It all got neatly nestled into a toasted cranberry baguettine spread with a little bit of mayo to enjoy. This is great fall-inspired sandwich you can enjoy for lunch, an informal dinner, or while watching the game this weekend.