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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve these quick-to-make sandwiches whenever you have turkey leftovers and crave a hearty sandwich. Cranberry-shallot chutney adds a sweet, tangy flavor. Ingredients:
8 (1-ounce) slices french bread |
2 tablespoons light mayonnaise |
1/4 cup turkey gravy |
4 reduced-sodium bacon slices, cooked and cut in half |
12 ounces sliced cooked turkey breast |
2 slices provolone cheese, halved |
1 cup arugula |
1 tablespoon cranberry-shallot chutney |
Directions:
1. Preheat oven to 400°.
2. 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.
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