Serve these quick-to-make sandwiches whenever you have turkey leftovers and crave a hearty sandwich. Cranberry-shallot chutney adds a sweet, tangy flavor.
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
How to Make It
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.
Oh my yum! I didn't find the chutney so I made a substitute by sauteing 1/4 cup chopped shallot in the bacon grease (drain well) and combining that with 1/2 can cranberry sauce, cinnamon, dried ginger, clove and mixing it together. We omitted the arugula as we didn't have it on hand. Perfect sandwich. The entire family loved it.
Just a great sandwich. Made me wish for more leftovers. I did not have the cranberry chutney it called for so just added the chopped green onions to leftover cooked cranberries and had a delightful meal..... very large sandwich.