Pancetta-Arugula-Turkey Sandwiches

Photo: Jennifer Davick; Styling: Allison R. Banks
Perfect for a picnic lunch, this Thanksgiving-inspired sandwich teams pancetta, arugula, and turkey for gourmet flavor. Not a fan of blue cheese? Try soft Brie instead.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Ingredients

12 multigrain sourdough bakery bread slices
5 ounces soft ripened blue cheese
1 1/2 pounds sliced roasted turkey
1/2 cup whole-berry cranberry sauce
12 cooked pancetta slices
2 cups loosely packed arugula
1/4 cup whole grain Dijon mustard

Preparation

Spread 1 side of 6 bread slices with blue cheese. Layer with turkey, cranberry sauce, pancetta, and arugula. Spread 1 side of remaining 6 bread slices with mustard, and place, mustard sides down, on arugula.

Note: We tested with Saga Classic Soft-Ripened Blue-Veined Cheese.

Bacon-Horseradish-Turkey Sandwiches: Substitute 6 split croissants for bread, 6 Havarti cheese slices for blue cheese, 6 cooked bacon slices for pancetta, and peach preserves for cranberry sauce. Stir 1 Tbsp. refrigerated horseradish into peach preserves. Proceed as directed.

Note:

November 2011