Hot Turkey Sandwiches

<p>Hot Turkey Sandwiches</p>

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


4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional 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


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


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.


Bottled gravy will work fine in this recipe.