Original recipe from MyRecipes: http://www.myrecipes.com/recipe/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.
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.
4 servings (serving size: 1 sandwich)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (208g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 194 (42%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 68.2mg||21 %|
|Sodium 1720.2mg||59 %|
|Potassium 434.6mg||11 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 35.3g|
|Protein 28.4g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 460
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