yields 4 servings
8 (1-ounce) slices French bread
2 tablespoons light mayonnaise
¼ cup turkey gravy
12 ounces sliced cooked turkey breast
4 reduced-sodium bacon slices, cooked and crumbled
2 slices provolone cheese, halved
1 cup arugula
For Chutney
¼ cup cranberry sauce
1 tablespoon minced shallots
1 tablespoon cider vinegar
1 teaspoon dijon mustard
Preheat the oven to 400°F. Place the bread slices on a baking sheet and spread the mayonnaise evenly over 4 bread slices. Spread the gravy evenly over the remaining 4 bread slices. Top the mayonnaise-spread slices evenly with turkey, bacon, and halved cheese slices. Top the gravy-spread slices with bacon. Bake at 400°F for 10 minutes or until cheese is melted. While the sandwiches are baking, combine chutney ingredients in a small bowl. Remove the sandwiches from the oven and top the cheese evenly with arugula. Press the sandwiches together and serve with chutney on the side.
courtesy of: Cooking Light, 2100 Lakeshore Drive, Birmingham, Alabama 35209, (205) 445-6000
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