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.
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.
More From Cooking Light
- 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
- 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.
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