Name: Chutney-Turkey Salad on Focaccia
Yield: 4 servings (serving size: 2 wedges)
Ingredients: ½ cup finely chopped celery; ⅓ cup hot mango chutney; 3 tablespoons light mayonnaise; 1 teaspoon sesame seeds, toasted; 2 cups chopped cooked turkey (about 10 ounces); 1 (5.25-ounce) package focaccia (Italian flatbread) or 2 (6-inch) pitas; Olive oil-flavored cooking spray; 1 small zucchini, cut lengthwise into 8 (1/4-inch) slices; 1 (7-ounce) bottle roasted red bell peppers, drained and sliced; 8 spinach leaves; 2 tablespoons reduced-fat Caesar dressing; 4 teaspoons Dijon mustard

Cut each bread piece in half horizontally. Spray cut sides of each piece with cooking spray. Place bread slices in a single layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted. Spread 1/2 cup turkey salad over each bottom half. Top with zucchini slices, roasted peppers, and spinach; drizzle with dressing. Spread mustard over top halves of bread; place on top of sandwiches. Cut each sandwich into 4 wedges.

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Chutney-Turkey Salad on Focaccia

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