Ready in 20 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.
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Preheat oven to 400°.
Place bread slices on a bakingsheet. 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 10minutes or until cheese is melted. Top cheese evenly with arugula. Drizzle with cranberry-shallot chutney. Top with gravy-spread bread slices. Press sandwiches together.
4 servings (serving size: 1 sandwich)
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