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.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 402
  • Calories from fat: 25%
  • Fat: 11g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 38.2g
  • Carbohydrate: 35.1g
  • Fiber: 2.1g
  • Cholesterol: 89mg
  • Iron: 3.3mg
  • Sodium: 787mg
  • Calcium: 174mg

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

  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.
Note:

Bottled gravy will work fine in this recipe.

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