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Ingredients

• 8 1 oz. slices French bread
• 2 Tbs. light mayonnaise
• 1/4 C. turkey gravy
• 4 reduced-sodium bacon slices, cooked and cut in half
• 12 oz. sliced cooked turkey breast
• 2 slices provolone cheese, halved
• 1 C. arugula
• 1 Tbs. cranberry-shallot chutney

Description

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.

Recipe4Living