Serve these quick-to-make sandwiches whenever you have turkey leftovers and crave a hearty sandwich. Cranberry-shallot chutney adds a sweet, tangy flavor.
Cooking Light NOVEMBER 2005
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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