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Photo: Jennifer Davick; Styling: Allison R. Banks Photo by: Photo: Jennifer Davick; Styling: Allison R. Banks

Pancetta-Arugula-Turkey Sandwiches

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.

Southern Living NOVEMBER 2011

  • Yield: Makes 6 servings
  • 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.

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Pancetta-Arugula-Turkey Sandwiches recipe

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