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