Turkey and Chutney Sandwiches
- Peel carrots. Using a vegetable peeler, carefully cut carrots into long, thin ribbons. Place in cold water to crisp; set aside.
- In a small bowl stir together the chutney and light mayonnaise dressing. Using a serrated knife, slice bread shells or flatbreads in half horizontally.
- For each sandwich, spread a cut side of bread shell with mayonnaise mixture. Top with the turkey, Gouda cheese, a romaine leaf, carrot ribbons, a fresh tarragon sprig, and the remaining half of the bread. To serve, slice each sandwich in half. Makes 12 servings (1/2 sandwich per serving).
Nutrition Facts (Turkey and Chutney Sandwiches)
- Per serving:
- 283 kcal cal.,
- 10 g fat
- (3 g sat. fat,
- 29 mg chol.,
- 818 mg sodium,
- 34 g carb.,
- 2 g fiber,
- 16 g pro.
- Percent Daily Values are based on a 2,000 calorie diet