Turkey Sandwich With Pomegranate And Goat Cheese (Gluten-Free)

A perfectly stacked turkey sandwich, topped with pomegranate molasses and goat c


  • 4 large slices gluten-free bread your choice of bread (toasted, crust cut off, pieces cut in fourths (so 8 squares total))
  • 1 whole shallot sliced
  • olive oil for skillet
  • 1 whole pomegranate cut into fourths
  • fresh turkey fresh from the oven or Thanksgiving leftovers!
  • fresh goat cheese for crumbling
  • 2-3 tablespoons sugar cane for sauce
  • 1/2 to 1 teaspoon pepper flakes for seasoning sauce


  • Heat two separate skillets on low to medium low heat. You will be cooking two separate ingredients in each at the same time...In a medium to large sized bowl, squeeze all four pieces of pomegranate so that the innards go into the bowl. It will be like squeezing a lemon, but a bit more messy :) and the skin will break as you do this. Don't worry! Just get all that juice along with the seeds in the bowl! The flesh will be in there too.
  • Once you are finished squeezing it all out, pick out the yellow to white colored flesh. What will remain is the pomegranate juice and seeds. Pour the pomegranate juice and seeds into a skillet, along with the sugar cane, then stir. You will let this cook on low heat for approximately 20 minutes, stirring frequently. After ten minutes, add pepper flakes. Start with 1/2 teaspoon then add more if desired. 1/2 a teaspoon will give the pomegranate molasses a kick, and a whole teaspoon will make it a bit spicy. Your preference!
  • The goal is for the pomegranate juice and seeds to thicken and bubble somewhat, into a thick molasses. Your heat should be low enough to bubble slightly, but not high enough to burn. Watch the skillet and lower or raise heat according to the sauce. When it is finished, it will be thick and sticky.
  • Once you get the pomegranate molasses started, place sliced shallot with a drizzle of olive oil in the other skillet and stir around. You can use around 1 tablespoon of olive oil to start, more later depending on preference and how dry the onion gets. You will be letting the shallot cook slowly for approximately 20 minutes also, being mindful not to burn it. Lower heat if necessary during this process or add a bit more olive oil if burning begins to occur. The goal is to caramelize the shallot.
  • They are done when they are browned and softened. When both skillets are done cooking, assemble your sandwiches. On toasted bread pieces, place caramelized shallot evenly onto each piece, so that every piece has a layer. On top of that, place your turkey (preferably warm) on every piece. Then top with goat cheese crumbled on top of turkey for each bread piece.
  • Finally, top with pomegranate molasses by drizzling it all over the goat cheese on each sandwich piece. Top each sandwich with the remaining bread halves.
  • This will make approximately 4 sandwiches. Serve immediately or plate.
  • This can be eaten cooled, but the molasses will thicken more so I prefer it warm. Note: In this recipe, you can make regular sized sandwiches or paninis. So two sandwiches total. Just use two shallots instead of one, and more goat cheese and turkey. The pomegranate sauce can remain the same or use two pomegranates, and increase cooking time.Note: Pomegranate molasses is ready when it thickens enough to be syrupy. If you cook it too long then once you make your sandwich, it will harden. So, try not to overcook it! Although I've had it hardened a bit too and it was still fantastic! :)