Rating: 4 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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

Lia Huber
Recipe by Cooking Light November 2005

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Read the full recipe after the video.

Recipe Summary test

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 400°.

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  • 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.

Chef's Notes

Bottled gravy will work fine in this recipe.

Nutrition Facts

402 calories; calories from fat 25%; fat 11g; saturated fat 4.5g; mono fat 3.5g; poly fat 1.2g; protein 38.2g; carbohydrates 35.1g; fiber 2.1g; cholesterol 89mg; iron 3.3mg; sodium 787mg; calcium 174mg.
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