Community Recipe
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Tomorrow's Turkey

• Cranberry-shallot chutney Combine 1/4 cup cranberry sauce, 1 tablespoon minced shallots, 1 tablespoon cider vinegar, and 1 teaspoon Dijon mustard in a small bowl.

• Sour cream and onion-flavored baked potato chips

GAME PLAN

Total time: 38 minutes

1. While bacon for sandwiches cooks:
• Slice bread.
• Rinse arugula.

2. While sandwiches bake:
• Prepare chutney.

Hot Turkey Sandwiches

Serve these quick-to-make sandwiches whenever you have turkey leftovers and crave a hearty sandwich. Cranberry-shallot chutney adds a sweet, tangy flavor.

Ingredients

8 (1-ounce) slices French bread
2 tablespoons light mayonnaise
1/4 cup turkey gravy
4 reduced-sodium bacon slices, cooked and cut in half

12 ounces sliced cooked turkey breast
2 slices provolone cheese, halved
1 cup arugula
1 tablespoon cranberry-shallot chutney

Preparation

Preheat oven to 400°.

Place bread slices on a baking sheet. Spread light mayonnaise evenly over 4 bread slices. Spread turkey gravy evenly over remaining 4 bread slices. Top the mayonnaise-spread slices evenly with bacon slices, turkey breast, and provolone cheese. Bake at 400° for 10 minutes or until cheese is melted. Top cheese evenly with arugula. Drizzle with cranberry-shallot chutney. Top with gravy-spread bread slices. Press sandwiches together.

Cooking Light NOVEMBER 2005

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