Saute the dried cranberries and red onion in olive oil for 2 minutes. Add salt and pepper to taste. Add 1 tbspn of water to keep the ingredients moist. Set cranberry compote aside. Slice the focaccia in half then horizontally to create top and bottom sandwiches. Cover the bottom half with cranberry compote and top with turkey and cheddar cheese. Grill over med heat .
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|Serving Size: 1 Serving (267g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 120 (30%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 91.8mg||28 %|
|Sodium 1542.6mg||53 %|
|Potassium 538.7mg||14 %|
|Total Carbohydrate 50.4g||15 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 46.7g|
|Protein 23g||33 %|
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Calories per serving: 397
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