Hot Turkey Sandwiches

From (http://cookinglight.timeinc.net/cooking)

Total time: 38 minutes. 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.

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

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.

Yield: 4 servings (serving size: 1 sandwich)

Calories 402 (25% From Fat); Fat 11g (Sat 4.5g,Mono 3.5g,Poly 1.2g);
Protein 38.2g; Cholesterol 89mg; Calcium 174mg; Sodium 787mg; Fiber 2.1g;
Iron 3.3mg; Carbohydrate 35.1g

Cooking Light


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