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Hot Turkey Sandwiches

Hot Turkey Sandwiches
Yield

4 servings (serving size: 1 sandwich)

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

Nutrition Information

  • calories 402
  • caloriesfromfat 25 %
  • fat 11 g
  • satfat 4.5 g
  • monofat 3.5 g
  • polyfat 1.2 g
  • protein 38.2 g
  • carbohydrate 35.1 g
  • fiber 2.1 g
  • cholesterol 89 mg
  • iron 3.3 mg
  • sodium 787 mg
  • calcium 174 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.

Cook's Notes

Bottled gravy will work fine in this recipe.