Roasted Turkey Sandwich With Blueberry Chutney
Dinner
Make blueberries a part of your daily routine: Grab a Boost of Blue!
Ingredients
- 1 loaf French baguette
- 1/2 cup mayonnaise
- 1 each tomato, sliced
- 1/4 cup Dijon mustard
- 2 tablespoons tarragon, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 each bibb leaf lettuce, cleaned
- Blueberry chutney, 1 cup
- 1/4 cup asiago cheese, grated
- 12 ounces turkey breast, baked and sliced
Instructions
- Cut the bread in half lengthwise and place on a work surface, cut sides up
- Mix the mayonnaise with the mustard, tarragon, salt, and pepper
- Spread the mayonnaise on both sides of the bread to taste
- Cover mayo with lettuce leaves then spread with blueberry chutney
- Top with a little of the grated cheese and arrange the sliced turkey evenly over the cheese and top with the sliced tomato
- Place the top piece of bread over the lettuce, pressing down to adhere
- Slice crosswise on the bias into equal portions, arrange on plates, and serve
About this recipe
Recipe by Chef Scott Samuel, Chef-Instructor Culinary Institute of America-Greystone
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