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1
Preheat the broiler.
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2
Add the turkey and Cranberry BBQ Sauce to a large bowl and toss to coat.
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3
Pile the turkey on the rolls and top with the cheese.
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4
Place the sandwiches on a baking sheet and place under the broiler until the cheese melts and is bubbly.
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5
Top the sandwiches with the Fried Shallots and serve.
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6
Add the cranberry sauce, juice, ground ginger, cinnamon and a pinch of salt to a small saucepan.
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7
Bring to a boil and reduce to a simmer.
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8
Cook uncovered, stirring often to incorporate flavors, about 15 minutes.
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9
Remove the saucepan from the heat and cool.
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10
Reserve 1 cup and store the rest for future use.
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11
Combine the tomato puree, 1 cup of the cranberry sauce, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, pepper and hot sauce in a medium saucepan.
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12
Bring to a boil, reduce the heat and simmer uncovered, stirring frequently until all ingredients are well incorporated, 8 to 10 minutes.
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13
Heat the oil to 375 degrees F in a high-sided skillet or pan.
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14
Put the flour in a small bowl and sprinkle with salt and pepper.
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15
Add the shallots to the bowl and toss to coat, shaking off any excess flour.
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16
Fry the shallots in batches until golden brown, 2 to 3 minutes.
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17
Transfer the shallots to a paper-towel-lined-plate and sprinkle with salt.
