Hot Turkey Sandwiches

Serve these quick-to-make sandwiches for lunch on the Friday after Thanksgiving or any time you have turkey leftovers and crave a hearty sandwich. Cranberry-shallot chutney adds a sweet, tangy flavor. Bottled gravy will work fine in this recipe.

Yield
4 servings (serving size: 1 sandwich)

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
Preparation

Preheat oven to 400°.

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.


Nutritional Information
Calories:402 (25% from fat)
Fat:11g (sat 4.5g,mono 3.5g,poly 1.2g)
Protein:38.2g
Carbohydrate:35.1g
Fiber:2.1g
Cholesterol:89mg
Iron:3.3mg
Sodium:787mg
Calcium:174mg

Lia Huber, Cooking Light, NOVEMBER 2005